Just in time for the holidays, this is absolutely amazing—and though it is rich, I use coconut milk instead of heavy cream so it’s not as “heavy” as it could be. And I use shrimp as well so the expense isn’t quite as high.
And yes, frozen lobster tails work just fine.
One thing to note, a lot of recipes out there use tomato paste in their lobster bisque. I don’t. I prefer it to be heavy on the lobster taste rather than the tomato. But that’s just me. You do you.
Oh, one other tidbit … about the sherry. Not gonna lie, it took FOREVER to find the right sherry. I was looking in all the wrong places. The store has it shelved near the vinegars, not the wine. Just food for thought … and yea, it was Eric who found it. Sometimes he surprises even me.
PREP TIME: 1 hour | COOK TIME: 90 minutes
- 4 cold water lobster tails, around 2 lbs total
- 2 cups large shrimp, shells on
- 2-3 TBS olive oil
- 1 carrot, diced
- 2 celery stocks, diced
- 2 cloves garlic, diced
- 1 shallot, chopped
- 1 bay leaf
- 2 TBS herb blend
- 1 cup white wine, not sweet
- ½ cup dry or medium cooking sherry
- 1 to 2 cups fish or seafood stock
- 1 cup coconut milk
- Cayenne pepper to taste
Peel shrimp, but don’t discard the shells. In a large pot of water, cook lobster tails on medium high for about 5 minutes, add shrimp and cook for another 5 minutes. Remove from the pot and carefully cut meat from the tails. Roughly chop lobster and shrimp and set aside. Retain a few good-looking chunks to garnish, if you want. Chop shells and in a large skillet, add olive oil and saute all veggies and shells from the lobster and shrimp, about 10 minutes stirring frequently. Add sherry and cook until evaporated, about 5 minutes. Add wine and simmer for 10 minutes. Add seafood stock and cook on low for about an hour.
Next, remove from heat and pour into a strainer, reserving all the liquid. Discard remains. Pour liquid into a large pot, add rice and cook for about 25 minutes. Once fully cooked blend everything with an emulsifier or food processor. Add back to the pot, pour in milk, lobster and shrimp meat. Cook on low heat for 5-10 minutes. Serve with a dusting of cayenne pepper. Enjoy!
To learn more about the “Almost Vegan, Plan-Based Diet and Lifestyle Boot Camp,” we’ve launched, download the media kit as a PDF or open the “About” page from the menu and select “Media Kit” to view it in its entirety. Questions? Press@ShaunaNosler.com | Press@Gastro-Licious.com
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