Seafood bisque, February 2012
This creamy seafood bisque made with lobster or shrimp is perfect for a holiday dinner or a special at-home Valentine’s Day with a sweetheart. It could be served as a main course with some crusty bread and a chocolate dessert, or as an appetizer with a main course of beef tenderloin and steamed asparagus (Valentine’s Day idea) or crab legs with melted butter, roasted potatoes, coleslaw, and garlic bread (my family’s favorite Christmas dinner).
The soup can be made dairy-free and/or gluten-free. For these options, use an alternate milk of choice, coconut oil or a butter substitute, and white rice flour. For the alternate milk, I suggest unsweetened or regular coconut milk (the type that comes in a carton rather than a can) for its seafood-friendly flavor and white color. Almond or soy milk would work too. Rice milk might add more sweetness than you want in this recipe.
Although more expensive, cold-water lobster tends to be more tender.
Save up and freeze shells from lobster, shrimp, and crab to make seafood stock.
| SEAFOOD BISQUE | Print |
- 2 tablespoons butter or coconut oil
- 2 tablespoons onion, finely diced
- 1 celery stalk, finely diced (about 1/4 cup)
- 1 small carrot, grated (about 1/2 cup)
- 3 tablespoons flour (all-purpose wheat flour or white rice flour)
- 1 tablespoon tomato paste
- 1 cup chicken broth or seafood stock
- 1 cup milk of choice
- 1/2 cup dry white wine (or additional 1/2 cup milk)
- 1 bay leaf
- 1/2 teaspoon dried or 1 teaspoon fresh thyme leaves
- 1 teaspoon soy sauce (gluten-free, if necessary)
- 1/2 pound raw shrimp or 1/2-pound lobster tail, shell removed; cut into pieces (about 1 cup)
- 2 teaspoons fresh lemon juice
- Pinch of salt, or to taste
- Optional garnish: fresh parsley, cilantro, or thyme leaves
- Melt the butter or coconut oil in a large skillet over medium high heat. Add the onions, celery, and carrots. Saute until soft, about 5 minutes. Add the flour and tomato paste and cook and stir 30 seconds.
- Immediately stir in the broth, milk, and wine (if using), and whisk until combined. Add the bay leaf, thyme, and soy sauce. Bring to a boil. Reduce, simmering, stirring occasionally, for about 10 minutes. Add the shrimp or lobster pieces and cook until completely heated through, about 2 minutes.
- Remove bay leaf. Stir in lemon juice and add salt to taste. Serve with optional garnish.
(Recipe adapted from Cajun Shrimp Bisque at bevcooks.com.)
Shared at Simply Sugar & Gluten-Free Slightly Indulgent Tuesday and The Gluten-Free Homemaker Gluten-Free Wednesday.
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This looks delicious! I wish I could afford much less find lobster around here, so I would have to settle with shrimp. Gorgeous looking bisque!