INDULGE IN THE DECADENT FLAVORS OF HOMEMADE LOBSTER BISQUE, FEATURING A VELVETY, CREAMY BASE AND TENDER LOBSTER MEAT. FOLLOW OUR SIMPLE RECIPE TO CREATE A GOURMET EXPERIENCE RIGHT IN YOUR OWN KITCHEN.Celebrate the subtle summer flavors with this smooth and creamy sweet corn lobster bisque. It’s extremely easy to make but shockingly elegant. If you are a lobster lover, this recipe is for you.
INGREDIENTS
FOR THE BISQUE
- ▢6 EARS SWEET CORN KERNELS REMOVED AND RESERVED
- ▢8 TBSP BUTTER
- ▢1 SHALLOT MINCED
- ▢1 ONION DICED
- ▢1 CARROT DICED
- ▢1 RUSSET POTATO PEELED AND DICED INTO ½ CUBES
- ▢4 CUPS SEAFOOD STOCK
- ▢2 CUP WHITE WINE
- ▢4 LOBSTERS STEAMED, TAIL MEAT REMOVED AND RESERVED
- ▢¼ CUP HEAVY CREAM
- ▢1 TBSP OLD BAY
- ▢1 TEAS SALT
- ▢1 TEAS SMOKED PAPRIKA
- ▢½ TEAS BLACK PEPPER
FOR THE SWEET CORN TOPPING
- ▢2 STRIPS BACON
- ▢1 POBLANO
- ▢RESERVED CORN FROM KERNELS
- ▢¼ TEAS OLD BAY
- ▢½ CUP CABOT SHARP CHEDDAR CHEESE SHREDDED
INSTRUCTIONS
- Heat a large Dutch oven over medium heat.
- Melt the butter.
- Saute the minced shallot onion and carrot until tender, 5 to 7 minutes.
- Add the potato, and 1 cup of the reserved corn kernels.
- Pour in the seafood stock and wine. Stir to combine.
- Gently add in the corn cobs and lobster shells.
- Bring to a boil.
- Reduce heat to a simmer and allow to cook for 30 minutes.
- Remove from heat and allow to cool.
- When safe to handle, remove corn cobs and lobster shells.
- With an immersion blender, blend the soup until completely smooth.
- Return to low heat and stir in the heavy cream, Old Bay, salt, paprika and black pepper.
- Allow to simmer for 20 minutes.
- Meanwhile, cook the bacon in a medium skillet until crispy. Transfer to a paper towel lined plate to cool.
- In the same skillet, blister the poblano, until skin is bubbling and brown on all sides, 7 to 10 minutes. Remove from heat and allow to cool.
- Stir in the remaining reserved corn kernels and cook, stirring frequently. Stir in the Old Bay seasoning.
- When cool, remove the skin and seeds from poblano and dice.
- Chop the cooked bacon.
- Transfer the diced poblano and bacon bacon back to the skillet with the corn and combine.
TO SERVE:
- Warm the bisque over medium-low heat.
- Ladle the bisque into bowls and top with chunks of reserved lobster meat, the corn mixture, and a sprinkle of Cabot Sharp Cheddar Cheese.
- ˇSeason with salt and garnish with freshly minced chives or parsley
NUTRITION
Serving: 1g | Calories: 361kcal | Carbohydrates: 23g | Protein: 17g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 122mg | Sodium: 804mg | Potassium: 676mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1999IU | Vitamin C: 20mg | Calcium: 122mg | Iron: 2mg
