My photo
A former middle school principal, I am blissfully enjoying retirement with the Headmaster! Thank you for visiting, commenting, and following!

06 March 2013

Lobster Bisque

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!).  
Serves 6.**


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

15 comments:

  1. Yum, Yum! I love lobster bisque. I did not know it could be this easy. I was wondering where the oranges came in until I read the note!

    ReplyDelete
    Replies
    1. Yes, indeed! This is the EASY WAY OUT! I have another recipe that involves fish stock (really just boiling up the shells) that I might try out next. I see Albertson's has the same special this week! Wonder how it would taste with oranges??? :)
      ~N

      Delete
  2. This comment has been removed by the author.

    ReplyDelete
  3. Love lobster bisque so will give this a try. Thanks!

    ReplyDelete
    Replies
    1. I hope you enjoy it, Sarah. It is sooo very simple and quite good!
      ~N

      Delete
  4. This looks so amazing! I LOVE Lobster Bisque so I'm going to HAVE to try this!

    I would love for you to come add this wonderful post to my brand new link party....the FESTIVE FRIDAY FIESTA! (Ole!) It's running now through this Sunday at Noon ET.

    Here is the link if you are interested...

    http://the-home-girl-blog.blogspot.com/2013/03/welcome-to-very-first-festive-friday.html

    Thanks so much for sharing this! Hope you're having a great weekend!!!

    ReplyDelete
    Replies
    1. Thank you so much! I hope you enjoy it. While it isn't the 'real' thing (i.e., stock, etc.), it is very tasty, I think! Will look up your new party!
      ~N

      Delete
  5. I did the same thing, as Donna! I was trying to find the oranges in the recipe - so funny. This looks great and I love that you can use crab or shrimp, if you do not have the lobster. It does sound fairly easy and I love the color - thanks for sharing, Nancy!

    ReplyDelete
    Replies
    1. Thanks, Diane! Next time, I'll try to find a suitable prop; maybe a stuffed animal lobster!!! :))) I'm loving your comment! Thanks so much!
      ~N

      Delete
  6. This looks easy. The last time I made lobster bisque it was a huge ordeal and the results were only so so. I'm going to give this a try.

    - The Tablescaper

    ReplyDelete
    Replies
    1. VERY easy; we slurped it up with none left over! Now that's just an awful thing to admit, isn't it??? :)
      ~N

      Delete
  7. Replies
    1. Thanks, Rachel! It is most definitely easy, and we didn't have a drop left!
      ~N

      Delete
  8. Yum! Yum! I love lobster bisque.

    ReplyDelete
    Replies
    1. It's good and better than that, it's very easy (I'm sure the make-your-own-stock kind would be better and more impressive). If you want to impress and don't have much time, this is it!
      ~N

      Delete

The BEST thing about this blog is enjoying the comments that you leave! Thank you so much for visiting!