Shrimp and Lobster Bisque
30Prep Time Minutes
50Total Time Minutes
10Number of Ingredients
4 cups vegetable broth
1-1/2 pounds large shrimp, deveined, unpeeled
1/2 cup butter
1/2 cup finely chopped shallots
1 tablespoon minced garlic
1/2 cup all-purpose flour
1/4 cup Hunt's® Tomato Paste
1/2 cup dry sherry
1/2 teaspoon salt
2 cups half-and-half
1/4 pound cooked lobster meat, chopped
chopped fresh chives, optional
|% Daily Value|
|Total Fat||20 g||31%|
|Saturated Fat||12 g||58%|
|Dietary Fiber||1 g||4%|
|Vitamin C||4 mg||7%|
|Vitamin A||1058 iu||21%|
Peel shrimp and place shells and broth in medium saucepan. Heat over medium-low heat until simmering. Simmer 30 minutes. Strain through a fine mesh strainer and set broth aside. Chop flesh into bite size pieces; set aside.
Melt butter in 5-quart saucepan or Dutch oven over medium heat. Stir in shallot and cook until translucent, about 5 minutes. Add garlic and cook 1 minute. Add flour and cook 2 minutes, stirring constantly. Stir in tomato paste and cook until bottom of pan begins to brown, about 3 minutes, stirring constantly.
Whisk in sherry until smooth, scraping brown bits from bottom of pan. Stir in broth and half-and-half; bring to a gentle boil and cook until thickened, about 5 minutes. Stir in shrimp and lobster and simmer 5 minutes, just until shrimp turn pink. Garnish each serving with chives, if desired.
Lump crab meat can substituted for the lobster meat but the soup is also delicious made only with shrimp.
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