Red Lobster Lobster Bisque Recipe
The Red Lobster Lobster Bisk recipe is a creamy, bhogi seafood soup inspired by the favorite version served in the red lobster. Known for its smooth texture, rich taste and tender lobster meat, it is perfect for impressing the bisk guests or behaving themselves for a gesture food at home. Whether it is served as a starter or a main course with crusty bread, this bisk gives the taste of restaurant-quality with easy-to-follow steps.
Equipment
- Large saucepan or soup pot
- Spoon
- Blender or immersion blender
- Waterfall
- Measuring cups and spoon
- Karchul
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 cup onion finely chopped
- 1/2 cup celery finely chopped
- 2 cloves garlic minced
- 1/4 cup All-Purpose Flour
- 2 cup seafood stock or chicken stock
- 1 cup heavy cream
- 1/2 cup dry white wine optional
- 1/2 teaspoon papika
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon Keyne Black Pepper optional
- 1/4 teaspoon ground black pepper
- 8 oz cooked lobster meat chopped
- 1 tbsp of tomato paste
- 1 teaspoon lemon juice
- Fresh parsley for garnish
Instructions
- Sauté vegetables: In a large saucepan, melt butter with olive oil on medium heat. Add chopped onion and celery; For about 5 minutes, until soft. Stir in garlic and cook for another 1 minute.
- Make Rukes: Sprinkle flour over the vegetables and stir well, cook for 2-3 minutes until the dough becomes slightly golden and is absorbed.
- Add liquid: To stop the lump, stirring slowly into the stock stock. Add heavy creams, wine (if using), tomato paste, paprika, salt, cion pepper and pepper.
- Simar and Blend: Boil the mixture a soft, then reduce the heat and boil for 10-12 minutes. Use an immersion blender (or transfer to a blender), until the bisk is smooth. Return it to the pot if needed.
- Add Lobster: Stir in chopped lobster meat and lemon juice. Boil gently for another 5 minutes to heat.
- to serve: Lab the biscal in the bowl, garnish with fresh parsley, and serve warm with crusty bread or oyster crackers.