CORN & LOBSTER BISQUE

By LisaRich

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)

Ingredients

• Corn and Lobster Bisque
• Adapted from Prime Time Emeril, by Emeril Lagasse, William Morrow Publishers, New York, 2001
• Emeril Live : Episode FLEML-172F
• Corn and Lobster Bisque
• 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)

Details

Servings 4

Preparation

Step 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.

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.

Stir in the lobster meat and green onions and simmer for 5 minutes. Remove and discard the bay leaves.

Ladle into shallow soup cups or bowls and serve hot.

Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 50 minutes