Lobster Bisque

The base of the “bisque” is one large yukon potato diced in cubes, half of a large sweet yellow onion diced, about a half a cup of fresh flat leaf Italian parsley, a handful of fresh basil, a few sage leaves, a tablespoon of sriracha hot sauce, a tablespoon of dried garlic, a teaspoon of seasoning salt, a teaspoon of fresh cracked pepper, a teaspoon of red pepper flakes, a tablespoon of a special blend of cajun spices, and the legs of two lobsters
I added a cup of chicken stock and two cups of whole peeled tomatoes
Covered and simmered for about 15 minutes
Then I pureed the mixture and took out the lobster legs
Leaving some chunks of onion and potato
After pureeing I added a cup of heavy cream, the meat from 1 pound of crayfish, and the leftover lobster meat from the night before
Simmered for about 15 minutes until it thickened a bit
Couldn’t wait until the sourdough garlic bread bowl was out of the oven so I poured a ramekin to snack on while preparing the bread bowl
In a flat skillet I put a tablespoon of butter and a tablespoon of garlic
I cut the top off the bread bowl (that had been in the oven in foil for 20 minutes at 400)
Set it on top of the butter and garlic and cooked on medium heat until golden
Served in a toasted warm sourdough garlic bread bowl topped with fresh parsley which was surprisingly flavorful and added a nice crunch and freshness
Oh yes, and romano cheese!

Comments on: "Lobster Bisque" (1)

  1. OMFG

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