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Seafood Bisque

© Brenda Wall

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Meanwhile, this week's recipe is a rich and creamy bisque, loaded with lobster, scallops and shrimp. A bisque is (as I would define it) is a rich and creamy soup, consisting of pureed vegetables, combined with pre-cooked, textured, seafood, chicken, vegetables, etc. The most practical aspect of preparing soups, stews, and/or bisques, is that one can add his/her favorite ingredients, giving him/her the freedom to be as creative as his/her imigination would allow.

I like to prepare this recipe at the start of the fall season. It is a great dish to enjoy as I transition into fall's busy schedule. If you are looking for a delicious dish to help ease you into fall season, try my Seafood Bisque recipe below.

Bon Appetit!

Seafood Bisque
3 cups seafood stock
3 1/2 cup of milk
1 cup of cream
1/4 cup sherry
1/2 cup of tomato puree
1/2 pound cooked medium shrimp, shells on
1/2 pound cooked sea scallops
1 pound cooked lobster meat
1/4 pounds of butter
1 teaspoon of sugar
1/4 cup of flour
1 tablespoon fresh lemon juice
1/4 cup diced scallions
1/4 cup diced red bell pepper
1/4 cup diced celery
2 cloves minced garlic
1 teaspoon fresh parsley
1 teaspoon dried thyme
1/4 teaspoon dried rosemary
salt, to taste

If you do not have seafod stock on hand, do the following with the ingredients as mentioned: bring about 3-4 quarts of water to a boil, add uncooked shrimp with shells on and frozen lobster tails, peppercorns, bay leaves, salt, lemon juice; remove shellfish and set aside.

In a sautee pan, sautee red peppers, scallions, garlic, celery and set aside; in a large stockpot, melt the butter, add flour and stir for about a minute; add tomato puree and sherry and cook for about 2 minutes; gradually add lobster stock to this mixture; add milk and cream, stirring slowly until desired thickness is reached; add sugar and sauteed vegetables, parsley, thyme and rosemary; season as needed; simmer for about 30 minutes; strain of all ingredients; add seafood and serve immediately.

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