Seafood Bisque

By KatKD

Ingredients

• Using imitation lobster chunks reduces the amount of cholesterol in this soup while still maintaining the lobster taste.
• 1 T olive oil
• 1 leek, chopped, white and light green parts
• 1-2 cloves garlic, minced
• Dash cayenne pepper
• 1 T Cognac or brandy
• 1 T dry sherry
• 1 T butter
• 1 T flour
• ½ cup milk (you pick: skim, 1%, 2%, whole, half & half)
• 2 T tomato paste
• ½ t Kosher salt
• ¼ t coarse black pepper
• 4 oz imitation lobster chunks, coarse chop
• ¼ cup chicken broth
• ¾ cup water
• Lemon

Details

Servings 2

Preparation

Step 1

In a large pot, heat the olive oil. Add the chopped leeks and cook over medium-low heat for about 10 minutes. The leeks should be tender, but not browned. Add the garlic and cook an additional 1-2 minutes, being careful not to burn the garlic. Stir in the chopped imitation lobster and cayenne. Heat for 2-3 minutes. Add the Cognac or brandy and simmer for a minute or two, then add the sherry and continue to simmer for about 3 minutes.

If you have an immersion blender (fondly referred to as the “boat motor” at our house), add the water, chicken stock, tomato paste, salt, and black pepper and blend until coarsely pureed. In a separate, small pot, melt the butter, blend in the flour and cook for 1-2 minutes, stirring constantly. Add the milk and continue to heat and stir until thickened. Stir into the seafood mixture and heat, being careful not to boil.

If you don’t have an immersion blender, transfer the seafood mixture to a blender or food processor and add only the chicken stock. Process until coarsely pureed. In the same pot, melt the butter, blend in the flour and cook for 1-2 minutes, stirring constantly. Add the milk and continue to heat and stir until thickened. Stir in the water, whisking to avoid lumps. Then add the pureed seafood mixture and heat, being careful not to boil.

Season to taste, adding fresh lemon juice as desired.