Corn and Lobster Bisque (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
3 tablespoons vegetable oil |
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 |
1 tablespoon minced garlic |
1 teaspoon salt |
1/2 teaspoon cayenne |
1 cup fish stock or water |
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 lobster) |
1/4 cup minced green onions (green part only) |
Directions:
1. Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the flour a tablespoon at a time, stirring constantly with a wooden spoon until blended. Continue stirring to make a light brown roux, 5 to 10 minutes.
2. Add the onions, corn, shallots, celery, garlic, salt, and cayenne and cook, stirring occasionally, until the onions soften, about 4 minutes. Slowly stir in the stock. Add the bay leaves and bring to a boil. Add the milk, cream, and the crab boil, if using. Reduce the heat to medium-low. Simmer, uncovered, for 30 minutes.
3. Stir in the lobster meat and green onions and simmer for 5 minutes. Remove and discard the bay leaves.
4. Ladle into shallow soup cups or bowls and serve hot.
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