recipe comes from Liz Alderson
who runs a UK recipe site called find-a-seafood-recipe.com
title of the site really speaks for itself but if you
would like to find out more about Liz, its creator and
editor, then have a look at her page under the Biography
seafood bisque recipe is a great way of getting double
value from the expensive lobster that you've just served
to your dinner party guests - a recipe that gets the
last bits out of your shellfish.
main flavour of a bisque comes from the stock which
is made from the shell - the only thing missing from
this bisque will be the bits of lobster floating around
- all the taste will be there.
could of course use crab or prawn (shrimp) shells for
the stock as an alternative - it's a way to recycle
bits you would normally throw away.
addition of a few defrosted prawns (shrimp) or a tin
of crabmeat make this a great seafood bisque.
time I have a dressed crab or lobster, I make a stock
out of the shells and freeze it. It can be used as the
basis for a seafood bisque recipe anytime.
1 onion, peeled and chopped
1 carrot, peeled and chopped
2 sticks of celery, destringed and chopped
2 tbspns oil
2 tbspns brandy
2 pints (1.2l) water
1/4 pint (150ml) white wine
2 oz (50g) white long grain rice
1 small tin (200g) chopped plum tomatoes
1 small can of crab meat or a few cooked peeled prawns
pepper to taste
thick cream to serve
your lobster shell, wrap it in a tea towel and bash
it with a rolling pin.
the oil in a large pan and soften the onion, carrot
and celery. Add the water and the shell and simmer
for about 30 minutes.
very carefully and use about 1/2 pint (300ml) to boil
your rice until it's soft.
the rest of the stock into a large pan. Pour the brandy
into a metal ladle and heat until it flames.
this to the stock along with the wine and tomatoes
and leave it to simmer for about 20 minutes.
the stock with the rice and process until smooth.
You can do this in a blender, processor or by pushing
through a seive.
your crab meat or prawns and reheat. Taste and season
with pepper as necessary.
into bowls and add a dollop of cream - serve with
crusty bread and butter
more seafood recipes go to www.find-a-seafood-recipe.com