My husband and I made a delicious lobster and corn bisque last night for a dinner party. We followed the below recipe, from the Food Network pretty much to a T besides adding two table spoons of fish oil, an extra tablespoon of vegetable oil and omitting the celery and crab boil (as we didn’t have either of these items at home).
We were also working from previously frozen lobster that my father had caught earlier in the year (for advice on how to freeze lobster, check here). We simply took the lobster out of the freezer the night before to thaw and were cooking with it by 4 in the afternoon.
I highly recommend this recipe as it’s quite easy to make and absolutely delicious (though quite rich)!
Lobster and Corn Bisque Recipe
- 3 tablespoons vegetable oil (again, we used 4)
- 3 tablespoons bleached all-purpose flour
- 1/2 cup minced yellow onions
- 1 cup corn kernels (from 2 ears corn)
- 2 tablespoons minced shallots
- 2 tablespoons minced celery (again, we omitted)
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon cayenne
- 1 cup fish stock or water (again, we added fish oil)
- 2 bay leaves
- 2 cups milk
- 2 cups heavy cream
- 1 teaspoon crab boil, optional (recommended: Zatarain’s Concentrated Crab and Shrimp Boil)
- 1/2 pound cooked lobster meat, diced (from a 1 1/2 pound fresh Maine lobster)
- 1/4 cup minced green onions (green part only)