Lobster Bisque

I don't eat a lot of lobster.

As in, up until, say, a couple weeks ago, I had never tried lobster.  Crazy, right? 

Upstate New York doesn't really have a huge lobster market and what we do have shipped in is usually pretty low quality and high priced.  So, as a result, we really don't have a lot of occasions that call for lobster around here.

Nonetheless, I've seen lobster recipes on television shows recently and I finally decided to splurge on some good lobster for the sake of making some good recipes.  For the next couple weeks, I'll be bringing you some lobster recipes that I tried over the last few days.  Even though it was my first time messing around with lobster, I was really pleased to find that it was easy to use and versatile in a ton of different dishes.

If you look back through the recipes I've done so far, you may notice that I'm not a huge soup person.  I don't know what it is, but unless it's served in a bread bowl, it never feels like a true meal to me.  And, since my appetite is purely psychological and not based on any physical need for sustenance, I can't wrap my brain around the idea of only eating soup at a meal.

However....

When you make something like this, well, then my mind is curious.  See, this isn't your typical broth or 'plain Jane' soup out of a can.  This soup is thick and creamy, and bursting with succulent lobster meat.  And, considering that this whole soup (garnish not included) only rounds out to 10 easy-to-find ingredients (depending on where you live, lobster is not always so easy-to-find, but whatever...),  it's crazy easy and tastes like you spent way too much time cooking up something fancy.  And, it definitely leave you feeling satisfied, like you ate way more than a couple cups of broth.

This may actually be my new favorite soup recipe!

 Keep checking back for more lobster recipes!

Lobster Bisque

 

3 tbsp butter

6 tbsp flour

2 cups milk

1 cups seafood stock

2 cups lobster meat, cooked and cut into small pieces

1 tbsp paprika

1 tsp hot sauce

1 tsp onion powder

1/2 tsp garlic salt

1/2 tsp celery salt

Salt & Pepper to taste

Dollop of sour cream

Chives for garnish

 

 

Melt butter in a large pot.  Add flour and cook for 1-2 minutes, stirring constantly to create a roux. 

 

Stir in the milk and seafood stock and bring to a boil.  Reduce to simmer and cook for 10-15 minutes, allowing the soup to thicken.

 

Add the lobster meat, paprika, onion powder, garlic salt and celery salt.  Cook an additional 10 minutes, stirring frequently.

 

Serve with a dollop of sour cream and chives for garnish.

 

Serve with buttery croutons, if desired.