Tuesday, December 22, 2009

How to make lobster bisque

This isn't my recipe. I got it from this link: http://crockpot365.blogspot.com/2008/12/crockpot-lobster-bisque.html and there is a couple of changes I would/did make.

3 cups chicken broth- I'd make sure it was low sodium

8 oz clam juice
14.5 oz stewed tomatoes and juice

8 oz sliced mushrooms
1 onion, diced

1 large leek, diced (just the white part!)

1 T dried parsley

2 tsp Old Bay seasoning mix
1 tsp dill
1 cup heavy cream (to add later)
Same as heavy whipping cream
2 lobster tails (to add later)

lemon slices as garnish
also need a large crock pot and an immersible mixer

How to make:

Combine broth, clam juice, tomatoes, onion, chopped mushrooms, leek, parsley, dill and Old Bay. Cover and cook on low for 6-8 hours or on high for 4-5 hours.

Use the immersible mixer to blend everything together into a broth. Add lobster tails, cook on high for 30-45 minutes or until the tail has turned pink and meat is fork-tender. Remove lobster tails from crockpot, add in heavy cream.

Take the meat out of the the lobster tails with a fork, add to the soup. Serve with a lemon slice for garnish!

My personal notes:

Use low sodium chicken broth. It could also stand for a bit more cream. Heavy cream is the same as heavy whipping cream, which confused me when I was in the store.

After the first step, you're going to look into the crockpot and say, "Wow, that's a lot of mushrooms." Don't worry, they blend up nicely.

Also, here is what a leek looks like-
I had to ask two kindly older ladies to help me find one in the grocery store (they weren't labeled). I asked two because the first didn't know what one looked like either.

1 comment:

  1. OMG I love the Year of Slow cooking blog. Its one of my followed blogs.