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We hope you got benefit from reading it, now let’s go back to mike's lobster crab bisque recipe. To cook mike's lobster crab bisque you only need 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Mike's Lobster Crab Bisque:
- You need ● For The Seafood Bisque
- Get Langistino Lobster [chop - reserve half for finish]
- Prepare Real Crab Meat [reserve all for bisque finish]]
- Prepare Real Canned Crab Meat [add all to blender]
- Prepare Heavy Cream
- Take Seafood Stock
- Prepare Quality White Wine [more if needed]
- Get LG Carrot [peeled - fine blended]
- Take LG White Onion [fine blended]
- You need LG Stalk Celery [fine blended]
- You need Minced Garlic [fine blended]
- Provide Crushed Bay Leaves [fine blended]
- Provide Old Bay Seasoning
- Get White Pepper
Steps to make Mike's Lobster Crab Bisque:
- Real Langistino lobster tail chunks and your canned lump crab meat pictured. Check closely for any shells. Reserve 1/2 of your chopped lobster chunks for your chunky bisque finish and blend. However, use ALL of your canned crab meat and 1/2 of your chopped lobster meat and place in blender.
- Real lump crab meat pictured. Check for any shells. Reserve all fresh whole crab meat for your chunky bisque finish. Do not blend.
- Blend everything in the Bisque section together except for 1/2 of your chopped lobster tails and your 6 oz chopped real crab meat. You'll definitely want visable seafood chunks in your bowls upon serving.
- Place blended mixture in a thick bottomed pot. Simmer bisque for 10 minutes. Then. add your remaining lump lobster and crab meat to pot and gently stir. Simmer bisque 3 minutes longer.
- Place hot bisque in small ramikims. Seal tightly and flip jars upside down until cooled. This action will seal your creamy bisque air tight.
- If not serving immediately, reheat your bisque filled jars by placing your ramikims in a pot of simmering water [about 2 inches] until they're fully heated.
- Serve with a quality Sauvignon Blanc wine to cut the richness of this dish. Enjoy!
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