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Ingredients
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Seafood
Base
Liquids
Cream & Seasoning
Method
Preparation
- 1
Prepare the seafood
In a medium pot, bring water to a boil. Add shrimp and cook for 2-3 minutes until they turn pink. Remove the shrimp, cool slightly, chop into bite-sized pieces, and set aside.
- 2
Cooking the Bisque
- 3
Add tomato paste and flour
Stir in the tomato paste and cook for 2 minutes. Sprinkle in the flour and stir continuously for 1 minute to create a roux.
- 4
Incorporate liquids
Gradually whisk in the fish stock or seafood broth, ensuring no lumps remain. Bring the mixture to a boil, then reduce heat to a simmer.
- 5
Add sherry and seasonings
Pour in the dry sherry, and season with salt, black pepper, and cayenne pepper. Let simmer for 15 minutes, stirring occasionally.
- 6
Blend the bisque
Use an immersion blender to purée the soup until smooth. Alternatively, transfer the bisque to a blender in batches.
- 7
Finish with cream and seafood
Return the bisque to low heat, stir in the heavy cream, and add the lobster and shrimp pieces. Heat through for about 5 minutes.
Serving
- 8
Garnish and serve
Serve hot, garnished with fresh parsley. Enjoy your Lobster & Shrimp Bisque!