I truly believe that I could possibly eat lobster five times a week; the last time we cruised, I ate it every chance I got!
Since it is still 'chilly' here in southeast Louisiana, it's still 'soup' weather (though the Headmaster has NOT treated us all to his fabulous chicken gumbo). I have a recipe for very easy, but very delicious Lobster Bisque (no stock involved!) which I have made in the past using crab meat. When our local Albertson's had buy one lobster get TWO free, I pounced and decided to try it with actual lobster!
Now...don't think for a second that these lobsters are restaurant-quality babies. They are quite small; probably more like HUGE crawfish. I thought this would be a great time to make this wonderful soup with some of the real thing!
The recipe I used is a variation on the one in Southern Sideboards, from Jackson, Mississippi (where I grew up), and I am happy to give it credit. It is a very simple recipe, and very tasty! Here is the cast of characters:
One can each of cream of mushroom and tomato soup; lobster meat (mine was steamed and I just had to thaw it and extract the meat); dry sherry (this is soooo important, I think); half and half (the recipe calls for whipping cream, but this is what I had). Note: there are NO oranges in this! They happened to be handy for propping up the lobster! Butter, thyme, and parsley are also used, but don't appear here (because...I didn't have them when I made the picture!).
Now, here's the very, very simple but delicious recipe:
1-8oz can lobster (use fresh if available; you can also use crabmeat and/or shrimp)
Sherry (I use the very dry stuff)
3 to 4 green onions, chopped
2 tablespoons butter
1 can tomato soup + 1 soup can milk
1 can cream of mushroom soup + soup can of whipping cream
Pinch of thyme (I didn't have any)
Chopped parsley (I didn't have any)
Finely mince all lobster meat (I saved some pieces for adding as a garnish after it was all blended). Marinate lobster in about 2 tablespoons sherry.
Saute onions in butter until soft. Add lobster meat and cook over low heat a few minutes. Combine soups, milk, and whipping cream and add to lobster meat. Add more sherry to taste.
Cool then blend in blender.*
To serve, reheat in a double boiler (we ate ours right away) and add parsley and more sherry, if desired (Desired? Of course it's desired!).
The bisque has a lovely pinkish color. Sadly, the HM and I were so ravenous that we slopped it right out of the bowl with some crusty bread; I didn't even set a proper table! Isn't that just AWFUL???
*I use my trusty immersion blender, the most wonderful invention, in my mind, in years!
** I suppose this would serve six as a small soup course; however, I'll be doing this for a main meal for four, and would probably double.
It's Lobster Bisque, y'all!
Sharing with:MASTERPIECE MONDAY