Our Favorite Recipes

Ingredients: Yields 4 servings 2 cups each

3 lobster tails

1- 12 ounce bag cooked extra large deveined, peeled shrimp with or without the tails

1 cup heirloom carrots, cut into ¼ inch coins

2 stalks of celery, sliced ¼ inch thick

2 small shallots, diced or sliced

4 cloves fresh garlic minced OR 4 tsp jarred

2 TBSP extra virgin olive oil

2 TBSP white all purpose flour

2 TBSP salted butter

2 TBSP tomato paste

1 ¼ cup red cooking sherry

1 cup heavy whipping cream

1 tsp fresh thyme

1 tsp chicken bouillon powder

½ tsp cayenne pepper

½ tsp pink Himalayan salt

½ tsp fresh ground black pepper

Fresh Asiago Cheese, shredded for topping

How-to harvest fresh thyme leaves

Watch this quick tutorial on my YouTube Channel on how to harvest fresh thyme leaves in seconds!

What’s different about my bisque?

Well many bisques blend the vegetable mixture with the stock before adding the meat, if used. Generally this is a sort of puree.

Dave & I wanted to put our spin on this recipe and I think we succeeded! What about you? Leave me a comment & let me know what you think!

1 In a large stock pot bring 8 cups of water to a boil; add lobster tails and cook for 5 to 7 minutes or until bright red; remove and place into a bowl and allow to cool.

2. In the same water the lobster was cooked, add shrimp and bring to a boil; cook for 3 minutes. Remove and place in a bowl to cool. Set seafood stock to the side.

3. Remove all the meat from the lobster tails; put the shells back into the stock and bring to a boil; cook for 10 to 15 minutes covered; when done discard shells and set the stock aside.

4. While tails are boiling cut veggies.

5. In another large stock pot add butter and oil; warm for about 1 minute on medium heat; add veggies except garlic; sauté covered for about 10 minutes or until soft; add garlic and sauté for an additional 1 minute; add dry seasonings, tomato paste, and flour and blend well; cook for an additional 1 minute.

6. Add cooking sherry to veggie mix and blend thoroughly; mixture should begin to thicken; cook for about 5 minutes.

7. Cut lobster meat and shrimp into bite size pieces.

Be sure to remove the tails from the shrimp once cooked if they weren’t already removed.

8. Add seafood stock, cream, lobster and shrimp, blend thoroughly; cook for 30 minutes on medium-low.