Lobster and Shrimp Bisque Recipe

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Lobster and Shrimp Bisque
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Ingredients
20
Count
Nutrition
317
Calories
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Ingredients:

Directions:

  1. In a large (5-to 6-quart) kettle combine water and 1 cup wine and bring to a boil. Plunge lobsters into liquid headfirst and return liquid to a boil. Simmer lobsters, covered, 9 minutes. With tongs plunge lobsters immediately into cold water to stop cooking, reserving cooking liquid.
  2. Working over a bowl to catch the juices, twist off tails and claws and reserve juices. Discard tomalley, head sacs, and any roe and remove meat from tails and claws, reserving it separately.
  3. To reserved cooking liquid add lobster shells, reserved lobster juices and shrimp shells, 1 onion, quartered, 1 cup fennel, half of carrots, celery, 1 bay leaf, thyme, parsley, peppercorns, and zest. Simmer mixture gently, uncovered, skimming froth occasionally, 1 1/4 hours.
  4. Strain stock through a large sieve set over a large bowl and pour into cleaned kettle. Boil stock until reduced to about 6 cups and return to bowl. Stock, cooked lobster, and shelled raw shrimp keep, covered separately and chilled, 1 day.
  5. In a kettle cook remaining onion, chopped fine, remaining 1 cup fennel, remaining carrots, remaining bay leaf, garlic, and salt and pepper to taste in oil over moderate heat, stirring, until vegetables are softened.
  6. Add remaining 1/2 cup wine and boil until mostly evaporated. Add saffron, tomatoes, and shellfish stock and simmer, covered, 20 minutes. Add shrimp and reserved lobster claw meat (reserving tail meat) and simmer 2 minutes, or until shrimp are cooked through. Remove soup from heat and remove 6 shrimp, reserving them. Discard bay leaf.
  7. In a blender purée soup in batches until smooth, transferring as it is puréed to a very fine sieve set over a saucepan. Force soup through sieve, pressing hard on solids, and whisk in cream, Pernod, and salt and pepper to taste. Heat bisque over moderate heat until hot (do not boil) and stir in lemon juice.
  8. Chop fine reserved shrimp and lobster tail meat and divide among heated soup bowls. Ladle soup over shellfish and garnish with reserved fennel fronds.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 316.71 Kcal (1326 kJ)
Calories from fat 134.63 Kcal
% Daily Value*
Total Fat 14.96g 23%
Cholesterol 34.13mg 11%
Sodium 646.1mg 27%
Potassium 644.36mg 14%
Total Carbs 32.11g 11%
Sugars 7.99g 32%
Dietary Fiber 6.27g 25%
Protein 6.58g 13%
Vitamin C 123.4mg 206%
Vitamin A 0.4mg 14%
Iron 3.7mg 21%
Calcium 132.1mg 13%
Amount Per 100 g
Calories 35.21 Kcal (147 kJ)
Calories from fat 14.96 Kcal
% Daily Value*
Total Fat 1.66g 23%
Cholesterol 3.79mg 11%
Sodium 71.82mg 27%
Potassium 71.63mg 14%
Total Carbs 3.57g 11%
Sugars 0.89g 32%
Dietary Fiber 0.7g 25%
Protein 0.73g 13%
Vitamin C 13.7mg 206%
Iron 0.4mg 21%
Calcium 14.7mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.8
    Points
  • 7
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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