Just thinking about the taste of lobster and shrimp bisque really does make my mouth water. What makes it so good is the combination of the two seafoods combined with wine and cream. This recipe is one of three recipes using this great combination. I urge you to try one or all of these recipes and please let me know what you think about them. ENJOY
INGREDIENTS:
1 or 2 lobsters (second lobster is optional)
at least a 1 1/4lbs ea.
1lb of wild shrimp 20 to 30 in a lb
1/2 chicken (boiled in 2 qts of water)
2 tab of Millers or equivilent Chicken base
added to the 2 qts of water
1 cup of Marsala wine
1 good pinch of saffron
1 pint of creme fraich (see recipe #93)
2 medium onions, peeled and sliced
1/2 cup of virgin olive oil
4 sprigs of parsley finely cut
1 sprig or a good pinch of thyme finely cut
a good pinch of nutmeg
1/2 tsp of coarse pepper
(optional, 2 pints of Ruinite Bianco or any
white sparkling wine instead of water)
DIRECTIONS:
1. boil the chicken in 2qts of water in which
you have added 2 tab of Millers
chicken base (or equivilent) for about
1 1/2 hrs (remove the chicken and save it
for another dish such as chicken salad
2. put the olive oil in a large fry pan over
moderately high heat
3. add the onions and fry until slightly brown
4. add the shrimp and saute until nice and pink
remove the onions and shrimp and set aside
5. remove the meat from the shrimp and put the
shells into a sauce pan
6. steam the lobsters in 2 pints of water or white
sparkling wine (Ruinite Bianco works well)and
when cooked remove all the meat and set
aside and put the shells and liquid into the
sauce pan with the shrimp shells and add
the oil from the fry pan and cook over
moderate heat until the liquid is reduced by half
7. add the chicken stock, marsala wine, creme
fraiche, and a good pinch of saffron and a 1/2
tsp of pepper and stir until all is incorporated and creamy
8. add the lobster and shrimp and using a stand
mixer, (motorboat) blend all the ingredients until
the bisque is smooth
9. taste the bisque for flavor
10. you may wish to add a touch of red and yellow
food coloring for looks (optional)
11. should serve 4 to 6 people generously
INGREDIENTS:
1 or 2 lobsters (second lobster is optional)
at least a 1 1/4lbs ea.
1lb of wild shrimp 20 to 30 in a lb
1/2 chicken (boiled in 2 qts of water)
2 tab of Millers or equivilent Chicken base
added to the 2 qts of water
1 cup of Marsala wine
1 good pinch of saffron
1 pint of creme fraich (see recipe #93)
2 medium onions, peeled and sliced
1/2 cup of virgin olive oil
4 sprigs of parsley finely cut
1 sprig or a good pinch of thyme finely cut
a good pinch of nutmeg
1/2 tsp of coarse pepper
(optional, 2 pints of Ruinite Bianco or any
white sparkling wine instead of water)
DIRECTIONS:
1. boil the chicken in 2qts of water in which
you have added 2 tab of Millers
chicken base (or equivilent) for about
1 1/2 hrs (remove the chicken and save it
for another dish such as chicken salad
2. put the olive oil in a large fry pan over
moderately high heat
3. add the onions and fry until slightly brown
4. add the shrimp and saute until nice and pink
remove the onions and shrimp and set aside
5. remove the meat from the shrimp and put the
shells into a sauce pan
6. steam the lobsters in 2 pints of water or white
sparkling wine (Ruinite Bianco works well)and
when cooked remove all the meat and set
aside and put the shells and liquid into the
sauce pan with the shrimp shells and add
the oil from the fry pan and cook over
moderate heat until the liquid is reduced by half
7. add the chicken stock, marsala wine, creme
fraiche, and a good pinch of saffron and a 1/2
tsp of pepper and stir until all is incorporated and creamy
8. add the lobster and shrimp and using a stand
mixer, (motorboat) blend all the ingredients until
the bisque is smooth
9. taste the bisque for flavor
10. you may wish to add a touch of red and yellow
food coloring for looks (optional)
11. should serve 4 to 6 people generously
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