Mike's Lobster Crab Bisque
Mike's Lobster Crab Bisque

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, mike's lobster crab bisque. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. Order Your Premium Lobster Bisque Today & Save! Real Langistino lobster tail chunks and your canned lump crab meat pictured.

Mike's Lobster Crab Bisque is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Mike's Lobster Crab Bisque is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook mike's lobster crab bisque using 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Mike's Lobster Crab Bisque:
  1. Take ● For The Seafood Bisque
  2. Make ready 2 Pounds Langistino Lobster [chop - reserve half for finish]
  3. Make ready 6 oz Real Crab Meat [reserve all for bisque finish]]
  4. Take 16 oz Real Canned Crab Meat [add all to blender]
  5. Get 1 Cup Heavy Cream
  6. Make ready 1 Cup Seafood Stock
  7. Prepare 1/2 Cup Quality White Wine [more if needed]
  8. Take 1 LG Carrot [peeled - fine blended]
  9. Take 1/2 LG White Onion [fine blended]
  10. Take 1 LG Stalk Celery [fine blended]
  11. Get 1 tbsp Minced Garlic [fine blended]
  12. Make ready 1/2 tbsp Crushed Bay Leaves [fine blended]
  13. Take 1/2 tsp Old Bay Seasoning
  14. Take 1/2 tsp White Pepper

Add the blended concoction back into the soup pan. It was ABSOLUTELY incredible! *Works well with crab as well or a lobster/crab. In a large, heavy pot over medium heat, heat butter. In a large, heavy pot over medium heat, heat butter.

Instructions to make Mike's Lobster Crab Bisque:
  1. 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.
  2. Real lump crab meat pictured. Check for any shells. Reserve all fresh whole crab meat for your chunky bisque finish. Do not blend.
  3. 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.
  4. 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.
  5. Place hot bisque in small ramikims. Seal tightly and flip jars upside down until cooled. This action will seal your creamy bisque air tight.
  6. 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.
  7. Serve with a quality Sauvignon Blanc wine to cut the richness of this dish. Enjoy!

Season with salt, pepper, and Old Bay, then stir in garlic and tomato paste. I also had the lobster bisque which was unreal. Make the bisque: Place the lobster shells, corn cobs, husks, bay leaves, thyme sprigs, and peppercorns in a stockpot and add enough water to barely cover. Our Scallops are dry, never been soaked, and are from the east coast. Twist off the claws and tails from the lobsters.

So that’s going to wrap this up with this exceptional food mike's lobster crab bisque recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!