Lobster and Shrimp Bisque

IamEarnie's Note:

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.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

Roux

• 1 cup unsalted butter
• 1 cup sifted flour

Bisque

• ½ cup unsalted butter
• ¾ cup diced red bell pepper
• ¾ cup diced yellow bell pepper
• 1 cup diced yellow onion
• ¼ teaspoon chopped fresh garlic
• ½ lb small raw shrimp , peeled (71 to 90 count)
• ¼ lb lobster meat
• ½ cup white wine or ½ cup apple juice
• 2 tablespoons brandy
• 1 (16 ounce) can diced tomatoes
• 2 tablespoons tomato juice
• ¾ cup clam juice
• 2 tablespoons lobster base
• 1 cup heavy cream
• 2 tablespoons heavy cream
• 1 ½ teaspoons Tabasco sauce
• salt
• 1 tablespoon chopped cilantro

Directions:

1. 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.
2. 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.