Take your party “Over-the-Top” with this signature appetizer recipe for Bodacious Lobster Bisque Bowls. A sweet, split tail swimming in a silky bisque that’s brimming with flavor, but can be further enhanced by the addition of a crisp and crusty, baked potato skin bowl, adding even more edible enjoyment for your guests!
- 3 tablespoons butter
- 3 tablespoons virgin organic olive oil
- 2 tablespoons chopped onion
- 2 tablespoons chopped celery
- 2 tablespoons chopped carrot
- 1/4 cup chopped fresh mushrooms
- 15 oz. vegetable broth
- 1/8 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1-1/2 cups half-and-half
- 1/2 cup dry white wine
- 4 small, raw lobster tails, rinsed, de-veined split lengthwise
- 3 potatoes, baked, cut in half lengthwise then scooped out to create 8 boats
- 1 In a large skillet over medium-high heat, combine butter, olive oil, onion, celery and carrot. Cook and stir until onions begin to caramelize - about 15 minutes.
- 2 Add mushrooms and cook until they soften slightly. Add broth and cayenne pepper. Bring to a boil then simmer for 20 minutes.
- 3 Finish potato boats by spraying with a coat of cooking spray then either baking, broiling or deep-frying until lightly crispy; hold warm.
- 4 Pour broth mixture into a blender (or an emulsion blender) and process until very smooth.
- 5 Return to heat, stir in the half-and-half and white wine. Bring to a simmer then add prepped lobster tails. Reduce heat to low and cook over low heat for about 30 minutes.
- 6 Remove tails and shred or chop two of the halves into the soup, discarding shell.
- 7 Serve by placing one-half of a lobster tail (shell on or off) into a potato boat then drenching it in bisque.
- Calories 0