Seafood Bisque ?

[AmyInOrlando]

Anyone have a good recipe for shrimp or lobster bisque. I was thinking if we can have butter, cream and seafood.... there must be a way to make a rich and creamy bisque. Any ideas?

[Homer&Marge]

Lobster Bisque- Is a small amount of cooking sherry allowed?

Funny- I was actaully wondering the same thing!

Here is an old recipe that I have used but I suppose we would have to omit some of the items like carrots and corn starch. Since the alcohol adds so much of the flavor I hate to omit it but it is really high in sugars. Since I have been induction, I have not cooked with any alcohol- does anyone know if a small amount of Sherry would be allowed?

I will try it and let you know how it turns out.

Lobster Bisque
2 1-pound live lobsters
2 tablespoons olive oil
6 Coriander seeds
1 large celery stalk, sliced
1 garlic head, cut in half crosswise
1 tomato, sliced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
2 bay leaves
8 whole black peppercorns
4 cups fish stock or bottled clam juice
1/4 cup tomato paste
1 1/2 cup cream
1 tablespoon water
3 green onions, chopped
1 pinch ground white pepper
salt to taste
6 tbsp. butter
1/2 tsp. celery salt
1 1/2 c. chicken stock
1 tbsp. paprika
1 onion, sliced- we are only using the essence so I think we can use this...
1/4 cup brandy? OMIT?
1/2 cup dry Sherry? OMIT?
1/2 cup white wine- OMIT?
1/4 Cup Cognac- OMIT?
1 small carrot, sliced- OMIT
2 teaspoons cornstarch- OMIT

DIRECTIONS:
Servings are only about 3/4 of a cup. Makes 6 servings

Bring large pot of water to boil. Add lobsters head first and boil until cooked through, about 8 minutes. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid. Cool lobsters.

Working over large bowl to catch juices, cut off lobster tails and claws. Crack tail and claw shells and remove lobster meat. Coarsely chop lobster meat; cover and chill. Coarsely chop lobster shells and bodies; transfer to medium bowl. Reserve juices from lobster in large bowl.
Heat olive oil in heavy large pot over high heat. Add lobster shells and bodies and sauté until shells begin to brown, about 8 minutes. Add onion and all reminaing herbs and vegetable ingredients. Reserve 2 tablespoons sliced scallion tops for garnish. Mix in chicken stock, butter, brandy, wine and Sherry. Boil until almost all liquid has evaporated, about 4 minutes. Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices. Simmer 1 hour.

Strain soup through sieve set over large saucepan, pressing firmly on solids. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup and stir to heat through. Ladle soup into bowls.

[Naja]

Do not omit the sherry; it offers a distinctive flavor and the alcohol will boil off, leaving only a few carbs.

Do exchange xanthan gum, guar gum, flax seed goop or ThickenThin Not/Starch for the cornstarch.

Boil the shellfish briefly, then cool and extract the meat. Remove the bitter gills and brain stem, crush the shells with a hammer and simmer the shells in cream to extract maximum flavor. You may add the tomalley (the liver) and the roe if any to this preparation to help intensify the flavor. Strain the cream after an hour of slow simmering in a covered pot and discard solids.

Other than that, good recipe.