My family loves seafood. We would order whole lobsters and cajun crawfish in bulk just to enjoy a seafood feast at home. We did that a few weekends ago and it was fantastic. Most of us would take our time to devour the delicious roe and the chunks of meat in the lobster head. But because we had to much food already, we passed on the lobster heads. I took the heads home in hopes of extending my seafood meal by making lobster bisque.
I had four lobster heads to break through. It was totally worth the work. I found a highly rated recipe on AllRecipes.com. I added my own spin on the recipe and the lobster bisque was absolutely amazing. It was creamy, smooth and buttery. It’s just the way I like it. I even saved a few lobster chunks to garnish. Lobster bisque is the only soup I could eat all summer long.
1 cup of lobster meat
1 ½ cup of chicken broth
½ cup of chopped celery
½ cup of chopped carrots
½ cup of chopped yellow onions
1/3 cup of cream
3 tbsp of butter
Dash of Old Bay Seasoning
Dash of cayenne peppers
Salt and Pepper to taste
A high power blender
- In a hot pot, add butter and let it melt.
- Add onions, celery and carrots. Stir well.
- Add chicken broth and close the lid to cook down the vegetables.
- Add lobsters (save the chunky pieces) to the pot.
- Pour everything into a blender and blend on high power until the soup is smooth.
- Pour the soup back into the pot.
- Add Old Bay, cayenne peppers and salt and pepper to taste.
- Stir occasionally.
- Serve hot and garnish with lobster chunks and cayanne peppers.