Description
A rich and decadent bisque featuring succulent shrimp and lobster, perfect for a festive Christmas meal.
Ingredients
Scale
- 2 tablespoons butter
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups seafood or fish stock
- 1 cup heavy cream
- 1/2 cup milk
- 1 pound cooked shrimp, peeled and deveined
- 1/2 pound cooked lobster meat, chopped
- 1/4 cup dry sherry (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Melt butter in a large pot or Dutch oven over medium heat.
- Add onion, celery, and carrots. Cook until softened, about 8-10 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the seafood stock until smooth. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
- Stir in heavy cream and milk. Heat gently, but do not boil.
- Add the cooked shrimp and lobster meat. If using sherry, stir it in now.
- Cook for 5 minutes, or until heated through.
- Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh parsley.
Notes
- For a smoother bisque, you can puree the vegetable mixture before adding the liquid.
- Adjust the consistency by adding more stock or cream if needed.
- This bisque can be made ahead of time and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
Keywords: shrimp bisque, lobster bisque, seafood soup, Christmas dinner, holiday soup, creamy soup, festive meal