Lobster and Shrimp Bisque

I bought a lobster tail at Publix because they were on sale. I wanted to make sure I cooked it before it went bad, and this is what I ended up with.

I searched different recipes for a lobster bisque and then looked at what was in my fridge. I didn't have celery like most seafood bisques start with, so I used carrot instead. I didn't have old bay or Creole seasoning, so I used a combination of my favorite spices that I thought would work: salt, pepper, bay leaf, paprika, thyme, Cayenne pepper, and fresh parsley.

So here is the recipe that I came up with.

Ingredients:

1 small onion, minced

1 large elephant garlic clove, minced

1 1/2 cup carrot minced (I used carrot strips you get for salad and whizzed in the food processor)

4 tablespoons of butter

1/3 cub all-purpose flour

3 cups chicken stock

2 cubs milk

3 lobster tails, steamed and meat cut into pieces (I only had one tail this time around)

1/2 pound of shrimp, steamed and meat cut into pieces

1 bay leaf

1 teaspoon of paprika

1 teaspoon of Cayenne pepper

1 teaspoon of dried thyme

salt and pepper to taste

parsley for garnish, and to make the flavors pop

Also, Parmesan cheese for topping (everything tastes better with a little cheese)

What I did:

Start by steaming the shrimp and lobster tail until pink and done. Before close lid on steamer make sure to salt and pepper them, and squeeze some lemon juice on top; I also threw the half lemon wedge into the boiling water of my steamer to infuse some more lemon flavor. I used frozen shrimp; you can take them right out of the bag and steam them.

Once steamed just cut the seafood into chunks and set aside.

Start a large pot on stove over medium heat. Melt the butter. Add the garlic, onion, and carrot and cook for 5 minutes. Then add the flour and cook for 2 more minutes. This will make the rue that will thicken the bisque.

Add the chicken stock and bay leaf and whisk everything together to get the lumps out and let cook for 10 minutes. The bisque will thicken considerably; should coat the spoon after cooking.

Then add the seafood, milk, and all the seasonings. Let cook for another 10 minutes.

If soup starts to boil some after you add the milk and other ingredients just turn down the heat and get to a nice simmer; don't want to kill the bisque.

It took a couple of pinches of salt to get the blandness out, and once I added the thyme into the mix this soup tasted really good. I wish I had bought more lobster tails to put into the soup. I would definitely recommend 3 lobster tails, because they shrink when steamed.

Once the soup is done I chopped some fresh parsley and added to the bisque. I ladled some in my bowl and topped with a little shredded Parmesan cheese. I also had a sweet biscuit left over from when my grandma came down from Kentucky last week; she made her famous biscuits for breakfast that Sunday and it was fantastic. The sweet biscuit with the hot seafood bisque was really good together.

All in all, this nights supper wasn't too bad; and note to self: buy a better camera so you can see the food the way I see it.