Ingredients:
For the Seafood Stock:
1 lobster (or lobster shells)
1 cup shrimp shells (or 8-10 shrimp, peeled and deveined)
1/2 onion, coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
2 garlic cloves, smashed
1 bay leaf
1/2 teaspoon black peppercorns
4 cups water (or fish stock)
For the Bisque:
2 tablespoons butter
1 medium onion, finely chopped
2 cloves garlic, minced
1/4 cup brandy (optional, but adds depth)
1/4 cup tomato paste
1 teaspoon thyme (fresh or dried)
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to taste)
1 cup dry white wine
3 cups seafood stock (see above)
1 cup heavy cream
Salt and freshly ground black pepper, to taste
1/2 lb cooked lobster meat, chopped
1/2 lb cooked crab meat
1/2 lb cooked shrimp, peeled and chopped
Instructions:
1. Make the Seafood Stock:
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