Steps to Make Super Quick Homemade Crab or Lobster Bisque - Free download

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Before you jump to Crab or Lobster Bisque recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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We hope you got insight from reading it, now let's go back to crab or lobster bisque recipe. You can have crab or lobster bisque using 15 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Crab or Lobster Bisque:

1. Provide 1 lb of Crab Meat or Lobster.
2. Provide 1/4 cup of White Wine or Cooking Sherry.
3. Use 1/4 cup of White Flour.
4. Take 2 cups of Seafood Stock.
5. Take 14 oz of Tomato Puree.
6. You need 1 cup of Heavy Whipping Cream.
7. You need 1 cup of Half & Half.
8. You need 2 tbsp of Finely Chopped Sweet Onion.
9. Prepare 4 tbsp of Butter.
10. Get 1 of Finely Chopped Celery Stalk.
11. Use 3 oz of Finely Chopped Carrot.
12. Use 1 of Garlic Clove.
13. Provide 1 tsp of Paprika.
14. Get 1 tsp of Thyme.
15. Provide 2 tsp of Worcestershire sauce.

Instructions to make Crab or Lobster Bisque:

1. Very finely chop the onion, celery & carrot..
2. Make sure you get as much of the crab shell out as you can. There are some tips & tricks to doing this that you can look up on Google..
3. With a large pot on medium heat, melt butter and then add flour. Stir until roux bubbles..
4. Add onion, celery & carrot. Cook/stir until vegetables are soft..
5. Add the rest of the ingredients except for crab/lobster meat. Stir until you get desired thickness..
6. Add crab/lobster meat. Stir and cook long enough for meat to heat up..
7. That's it. Serve. Let me know what you think please!.

Other than that, the world is your oyster, so to speak, as far as additional ingredients. Pour soup into bowls and serve, topped with lobster, fennel fronds, and a squeeze of lemon, if desired. The secret to this richly flavored lobster bisque recipe lies in the shells from the lobster tail that get pureed into the soup itself. This is one appetizer soup that will really wow your guests! Be sure to strain the soup through a fine-mesh sieve twice to get the traditional smooth, creamy texture.

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