I love lobster bisque. Quite a lot, considering the fact that I grew up landlocked.
But since lobster is quite expensive, this is a more affordable, yet equally amazing bisque recipe for those days when you need something a little special. (Date night – get ready!)
1 lb. small fresh shrimp, unshelled*
4 cups of chicken broth*
2 Tablespoons butter
1/4 onion, sliced
1 carrot, sliced
2 stalks celery, chopped
2 Tablespoons flour
1 teaspoon tomato paste
Juice of half a lemon
2 Tablespoons cooking sherry
1 cup heavy cream or half & half
Remove shells from shrimp and wash shells in cold water. Place shells in saucepan and add chicken broth. Simmer shells in the broth for 20 minutes. Strain flavored broth and discard shells.
* If you have the availability of “Better than Bouillon” Lobster Base, you can skip the step above. Instead, you will have unshelled shrimp and four cups of lobster stock on hand. Prepare the lobster stock as directed on the jar: 4 teaspoons of Lobster Base dissolved in four cups of hot water. I buy this at my local supermarket.
Saute onion, carrot and celery in hot butter, five minutes until soft. Stir in flour and add tomato paste and broth. Add shrimp. Cover and simmer 15 minutes.
Put the soup in a blender and puree until smooth. Add lemon juice, sherry, & cream. Salt and pepper if necessary. Serve hot.
Make sure you say “Holy Smoke” after the first spoonful.