Crema de Langosta al Mezcal (*GF) Recipe
Smooth and creamy lobster and shrimp bisque with "chipotle adobo" flamed with mezcal
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Ingredients
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Ingredients
Method
Directions
Prepare the Seafood
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
Sauté the Aromatics
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Add Chipotle and Broth
Stir in the chipotle adobo sauce and cook for another minute. Then, pour in the chicken or vegetable broth and bring the mixture to a simmer.
Incorporate Seafood
Add the lobster meat and shrimp to the pot. Allow it to cook for about 5-7 minutes until the seafood is cooked through.
Blend the Soup
Using an immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a standard blender.
Add Cream and Seasoning
Stir in the heavy cream, lime juice, salt, and black pepper. Let it simmer for another 5 minutes, allowing the flavors to meld.
Flame with Mezcal
In a small pan, heat the mezcal briefly and then carefully ignite it. Once it’s flamed, pour it into the soup and stir well.
