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!
Cook Time
90
minute
Prep Time
20
minute
Serving
6
Ingredients
- butter
- virgin organic olive oil
- chopped onion
- chopped celery
- chopped carrot
- chopped fresh mushrooms
- vegetable broth
- salt
- cayenne pepper
- half-and-half
- dry white wine
- small, raw lobster tails, rinsed, de-veined split lengthwise
- potatoes, baked, cut in half lengthwise then scooped out to create 8 boats
Steps
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.
Add mushrooms and cook until they soften slightly. Add broth and cayenne pepper. Bring to a boil then simmer for 20 minutes.
Finish potato boats by spraying with a coat of cooking spray then either baking, broiling or deep-frying until lightly crispy; hold warm.
Pour broth mixture into a blender (or an emulsion blender) and process until very smooth.
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.
Remove tails and shred or chop two of the halves into the soup, discarding shell.
Serve by placing one-half of a lobster tail (shell on or off) into a potato boat then drenching it in bisque.
