Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, mike's lobster crab bisque. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Mike's Lobster Crab Bisque is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Mike's Lobster Crab Bisque is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can have mike's lobster crab bisque using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Mike's Lobster Crab Bisque:
- Get ● For The Seafood Bisque
- Get 2 Pounds Langistino Lobster [chop - reserve half for finish]
- Prepare 6 oz Real Crab Meat [reserve all for bisque finish]]
- Take 16 oz Real Canned Crab Meat [add all to blender]
- Get 1 Cup Heavy Cream
- Get 1 Cup Seafood Stock
- Get 1/2 Cup Quality White Wine [more if needed]
- Get 1 LG Carrot [peeled - fine blended]
- Take 1/2 LG White Onion [fine blended]
- Prepare 1 LG Stalk Celery [fine blended]
- Get 1 tbsp Minced Garlic [fine blended]
- Get 1/2 tbsp Crushed Bay Leaves [fine blended]
- Get 1/2 tsp Old Bay Seasoning
- Make ready 1/2 tsp 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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