Christmas Lobster & Shrimp Bisque
What You’ll Need.
- 8 tablespoons of Unsalted Butter
- 8 tablespoons of Flour
- Olive Oil
- Salt & Pepper
- Paprika
- Cayenne Pepper
- 4-5 cups of Milk
- 1 1/4 cups of Stock (Vegetable or Seafood both work)
- Dry White Wine
- Onion
- 5 Cloves of Garlic
- Shredded Carrots
- 4 Lobster Tails
- Jumbo Shrimp
- Whiskey or Cognac
- 1/2 cup of Heavy Cream
Preheat oven to 425 degrees. Place your lobster tails on a baking sheet. Melt 2 tablespoons of butter and brush onto each piece. If you do not have a basting brush, use a spatula the best you can. Once the lobster tails are fully basted, bake for 15 minutes.
While your lobster is baking, heat up olive oil in a saute pan. Toss the shrimp with the olive oil, salt and pepper on high heat. Cook for 2 minutes on each side, or until nice and browned.
Once the lobster and the shrimp are cooked, let them sit and cool. Once cooled, cut the lobster in half lengthwise and pull out the meat. Chop both the lobster and the shrimp into bite size pieces and set aside.
In a large pot, melt the remaining butter. Add the flour and pinch of salt and pepper to the melted butter, and whisk together quickly. Whisk ingredients until they are golden and bubbling. This could take a few minutes. Once you see bubbles, whisk in the milk slowly. The sauce should now become nice and creamy. Add your choice of stock and 1/4 cup of dry white wine. Stir constantly so the mixture does not curdle. Cook on low heat for 5-10 minutes to allow the alcohol to cook out. Constantly stir to avoid boiling.
After about 10 minutes, add 3 tablespoons of shredded carrots, minced onion, 1 tsp of each seasoning and the lobster and shrimp meat. Let simmer for additional 5-10 minutes on low heat. Taste and adjust seasoning to your liking. When the seasoning is perfect, stir in half cup of heavy cream and 1 tablespoon of whiskey or cognac (whatever you prefer!) Let this simmer until it is steaming hot!
Scoop your bisque into a bowl and enjoy! Serve with a side of bread, garlic bread or crostini.
Wine recommendations with meal: Champagne Blanc de Blanc or any dry sparkling wine.
