{"id":1227,"date":"2014-03-19T17:08:50","date_gmt":"2014-03-20T00:08:50","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=1227"},"modified":"2019-10-09T02:53:19","modified_gmt":"2019-10-09T08:53:19","slug":"lobster-bisque-with-langostino-lobster-tails","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/lobster-bisque-with-langostino-lobster-tails\/","title":{"rendered":"Lobster Bisque with Langostino Lobster Tails"},"content":{"rendered":"

\"Lobster<\/a>The Lobster Bisque Challenge!<\/h2>\n

Lobster Bisque isn\u2019t over rated, but it is often over cooked.\u00a0 You\u2019ll find that most recipes use a ton of cream to define their soup recipe as a \u201cbisque\u201d, then hours of waiting time to reduce.\u00a0 Is all of this really necessary?\u00a0 I say Nay-nay!\u00a0 I\u2019ll prove it to you in this recipe I\u2019ve developed that not only cuts your cooking time in half but knocks out 2\/3 of the fat content because you don\u2019t really need that much cream.\u00a0 Even Bobby Flay\u2019s Lobster Bisque recipe has 6 cups of Heavy Cream in it.\u00a0 Crazy!\u00a0 I use only 2 and I promise you it\u2019s just as good and if not, even better.<\/p>\n

\"Langostino<\/a>In this Lobster Bisque Recipe I\u2019m going to be using Langostino Lobster.\u00a0 I honestly prefer Squat Lobster if you have it available.\u00a0 The benefits of each are the same but there are some differences.\u00a0 First, the price is incredibly reasonable.\u00a0 I bought 3 pounds of solid meat, not shell, for just 20 bucks!\u00a0 The difference in my opinion is a sweeter, softer lobster tail meat when you are using Squat Lobster to make Lobster Bisque.\u00a0 Don\u2019t ask me why, it\u2019s just that way.\u00a0 Regardless of the reasons, they\u2019re both very affordable and they both make a very impressive Lobster Bisque come to life.<\/p>\n

Lobster Bisque Ingredients:<\/h3>\n

1 cup water
2 tsp Tomato Bouillon
6 Roma Tomatoes
2 Celery Stalks
1 Carrot
3 Garlic Cloves
1 Tbsp Chopped Ginger
3 Parsley Sprigs
3 Large Basil Leaves
3\/4 cup Red Wine (sweet)<\/p>\n

1 Onion
2 Tbsp Butter
1\/3 cup Corn Starch
2 cups Heavy Whipping Cream
1Tbsp Italian Seasoning
1 tsp Ground Black Pepper
2 lbs Langostino Lobster tails<\/p>\n

Set the water and bouillon on medium heat on the stove.\u00a0 Combine all the vegetables except for the onion in a food processor or blender and puree.\u00a0 Then add mixture to the Tomato Stalk.\u00a0 Chop onion and saut\u00e9 until Caramelized, and then add the Corn Starch and Cream.\u00a0 When the Cream thickens like a country gravy, add the seasoning and add all the onions and cream to the soup.\u00a0 Chop half of the Langostino Lobster tails into small pieces and add to the Bisque.\u00a0 Stir frequently and wait to reduce; 20 to 25 minutes.\u00a0 It will burn the bottom if you\u2019re not stirring!\u00a0 Once it has reduced to your desired consistency, add remaining Lobster tails and serve.\u00a0 If you are using large lobsters for this Lobster Bisque Recipe, all directions still apply, only adding the meat in increments isn\u2019t necessary.<\/p>\n\n\n

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