Saturday, January 8, 2011
Here is the other dish that I had cooked up for my Media Noche meal. Shrimp and Lobster bisque. A good way to bring in the new year with some yummlicious soup. It does a body good. I wasn't sure how to make bisque of any kind. Again I didn't want to fuss too much in the kitchen. I searched the interweb and found several recipes from simple to elaborate to some had that many ingredients. So what I did was nix and match to my own preference and the result was a delicious taste shrimpy and lobster soup. This one is definitely a keep.
Shrimp and Lobster Bisque
1 Large Lobster Tail or 1 c cooked lobster meat (chunks)
1/2 lb shrimp with shell and devained
3 Tbsp unsalted butter
1 12oz can evaporated milk
1 1/2 Tbsp cornstarch (dissolved in 1 Tbsp water)
3 Tbsp fine chopped fresh parsley (Plus extra for garnish)
1 Bay leaf
2 Tbsp Tomato Paste
2 Tbsp Paprika
1 Tbsp Worchestshire Sauce
1 tsp salt
1 tsp pepper
1/2 small onion - fine chopped
6 c water (to make broth)
Place the six cups of water in pot and bring to a boil.
Remove the shells from the shrimp and the lobster and set the meat aside. Place the shells into the pot of water and let the rolling boil for a good 30 minutes to get the delicious flavors out. Then remove the shells and set the broth aside.
Give the shrimp a rough chop. In a saucepan, melt the butter. Add the onions and saute for 3-5 minutes. Add the lobster meat and the shrimp and cook over medium to low heat for 3- minutes or until the meat has a nice pink and white texture. Stir constantly to avoid bringing.
Add the evaporated milk and tomato paste. Again stirring constantly. Season with some salt and pepper.
Add the mixture into the broth. Add the cornstarch. Keep stirring. until the soup has combined and slightly thickened. Add bay leaf, worchestshire sauce and paprika. Simmer for 10-15 minutes.
Best serve fresh and warm.