Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, mike's lobster crab bisque. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
We pair our seafood with chowders and bisques, Maine-style sides, local desserts, natural sodas, and local microbrews. Luke's Lobster prides themselves on the top-quality Maine lobsters, crabs and shrimp that are sustainably-sourced and traceable from ocean to plate. Add lobster/crab and heat gently, stirring often, until hot.
Mike's Lobster Crab Bisque is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Mike's Lobster Crab Bisque is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook mike's lobster crab bisque using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Mike's Lobster Crab Bisque:
- Make ready ● For The Seafood Bisque
- Prepare 2 Pounds Langistino Lobster [chop - reserve half for finish]
- Take 6 oz Real Crab Meat [reserve all for bisque finish]]
- Make ready 16 oz Real Canned Crab Meat [add all to blender]
- Get 1 Cup Heavy Cream
- Get 1 Cup Seafood Stock
- Prepare 1/2 Cup Quality White Wine [more if needed]
- Get 1 LG Carrot [peeled - fine blended]
- Get 1/2 LG White Onion [fine blended]
- Prepare 1 LG Stalk Celery [fine blended]
- Make ready 1 tbsp Minced Garlic [fine blended]
- Get 1/2 tbsp Crushed Bay Leaves [fine blended]
- Prepare 1/2 tsp Old Bay Seasoning
- Prepare 1/2 tsp White Pepper
Flickr is almost certainly the best online photo management and sharing. Crab Bisque from Delish.com is creamy perfection on a cold winter night. It's an old-school creamy soup that's perfect for a special occasion. Fresh and delicious lobster rolls, crab rolls, shrimp rolls, crab claws, bisques and beer straight from Maine!
Steps to make Mike's Lobster Crab Bisque:
- Real Langistino lobster tail chunks and your canned lump crab meat pictured. Check closely for any shells. Reserve 1/2 of your chopped lobster chunks for your chunky bisque finish and blend. However, use ALL of your canned crab meat and 1/2 of your chopped lobster meat and place in blender.
- Real lump crab meat pictured. Check for any shells. Reserve all fresh whole crab meat for your chunky bisque finish. Do not blend.
- Blend everything in the Bisque section together except for 1/2 of your chopped lobster tails and your 6 oz chopped real crab meat. You'll definitely want visable seafood chunks in your bowls upon serving.
- Place blended mixture in a thick bottomed pot. Simmer bisque for 10 minutes. Then. add your remaining lump lobster and crab meat to pot and gently stir. Simmer bisque 3 minutes longer.
- Place hot bisque in small ramikims. Seal tightly and flip jars upside down until cooled. This action will seal your creamy bisque air tight.
- If not serving immediately, reheat your bisque filled jars by placing your ramikims in a pot of simmering water [about 2 inches] until they're fully heated.
- Serve with a quality Sauvignon Blanc wine to cut the richness of this dish. Enjoy!
And we can't forget the Blue Monster. Lobster Bisque - a classic creamy and smooth highly seasoned soup made from lobsters and aromatics that is a Valentine's Day favorite entree or served as a first course. A dream indulgence of a five-star dining just in time for cozy date night at home! Make social videos in an instant: use custom templates to tell the right story for your business. Post jobs, find pros, and collaborate commission-free in our professional marketplace.
So that is going to wrap it up for this special food mike's lobster crab bisque recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
