Red Lobster's Lobster Bisque
There's nothing better than a good bowl of soup. This delicious soup recipe is a great copycat recipe of Red Lobster's lobster bisque. Creamy with a little zip from cayenne pepper, you won't be able to taste the difference.
Ingredients
- 2 or 3 lobster shells
- 6 cups water
- 3 tablespoons butter
- 1 rib celery, chopped
- 1 carrot, scraped and chopped
- 2 leeks, sliced
- 1 medium onion, chopped
- 2 tablespoons flour
- 1 1/4 cup heavy cream
- 1/2 cup lobster meat, cut in chunks
- salt, to taste
- dash of cayenne pepper
Instructions
- Crack or grind up the lobster shells a bit.
- If you have food processor, break the shells up and put in a few pieces at a time until they break up in small pieces.
- Cover shells with the water and cook over medium heat for about 25 minutes. Strain.
- Should be about 4 1/2 cups lobster broth. In heavy saucepan, melt the butter and saute the vegetables gently,stirring for about 5 minutes. Stir in the flour and cook,stirring 1 minute.
- Then add the strained lobster broth and whisk until smooth. Cook gently about 20 minutes, until the vegetables are tender.
- Puree soup in a blender or food processor.
- Return it to the heat and add the cream. Season with salt and cayenne pepper .Add lobster meat and heat.
