Recipe by IamEarnie
This bisque uses brown roux, which is the preferred version when making Cajun or Creole dishes. For best thickening, a cold roux should be mixed into a hot stock.
Top Review by bill mayes
Even though there seems to be a lot of choping this is not a hard recipe. Fresh ingredients make it worth it. The only change I made was the use of a hand blendder to make it a smooth soup. I likedthe results and recommend you try it. I had way to much roux and frooze the left over .It last in the freezer about 30 to 60 days.
- 1 cup unsalted butter
- 1 cup sifted flour
- 1⁄2 cup unsalted butter
- 3⁄4 cup diced red bell pepper
- 3⁄4 cup diced yellow bell pepper
- 1 cup diced yellow onion
- 1⁄4 teaspoon chopped fresh garlic
- 1⁄2 lb small raw shrimp, peeled (71 to 90 count)
- 1⁄4 lb lobster meat
- 1⁄2 cup white wine or 1⁄2 cup apple juice
- 2 tablespoons brandy
- 1 (16 ounce) can diced tomatoes
- 2 tablespoons tomato juice
- 3⁄4 cup clam juice
- 2 tablespoons lobster base
- 1 cup heavy cream
- 2 tablespoons heavy cream
- 1 1⁄2 teaspoons Tabasco sauce
- 1 tablespoon chopped cilantro
Directions See How It's Made
- In a saucepan, melt the butter. Stir in the flour. Simmer on low heat, stirring often, until mixture turns golden and has a slightly nutty flavor, about 10 minutes. Set aside to cool.
- In a large soup pot, melt the 1/2 cup butter. Add peppers, onions, garlic, shrimp and lobster. Saute until vegetables are soft and shrimp is just pink. Add white wine, brandy, tomatoes, tomato juice, clam juice, lobster base and heavy cream. Bring just to a simmer. Stir in the hot sauce, salt to taste and about 1/2 cup of the cold roux to the hot stock. For a thicker soup, add more roux as desired. Blend well and simmer for 30 minutes. Stir in the cilantro and serve.