Yummy

Recipe of Super Quick Mike's Lobster Crab Bisque

By Joel Turner 01 January 2020
Recipe of Super Quick Mike's Lobster Crab Bisque
Recipe of Super Quick Mike's Lobster Crab Bisque

Hey everyone, I hope you are having an amazing day. Today I will show you a way to prepare a distinctive dish, Mike's Lobster Crab Bisque. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Mike's Lobster Crab Bisque Recipe. Serving sustainable seafood straight from the source. We pair our seafood with chowders and bisques, Maine-style sides, local desserts, natural sodas, and local microbrews.

You can have Mike's Lobster Crab Bisque using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Mike's Lobster Crab Bisque

  1. Take of ● For The Seafood Bisque.
  2. Take 2 Pounds of Langistino Lobster [chop - reserve half for finish].
  3. Make ready 6 oz of Real Crab Meat [reserve all for bisque finish]].
  4. Make ready 16 oz of Real Canned Crab Meat [add all to blender].
  5. It’s 1 Cup of Heavy Cream.
  6. Take 1 Cup of Seafood Stock.
  7. It’s 1/2 Cup of Quality White Wine [more if needed].
  8. You need 1 of LG Carrot [peeled - fine blended].
  9. Prepare 1/2 of LG White Onion [fine blended].
  10. Make ready 1 of LG Stalk Celery [fine blended].
  11. Prepare 1 tbsp of Minced Garlic [fine blended].
  12. It’s 1/2 tbsp of Crushed Bay Leaves [fine blended].
  13. It’s 1/2 tsp of Old Bay Seasoning.
  14. Make ready 1/2 tsp of White Pepper.

This is Luke's Lobster's first foray into Southeast Asia.Crab Bisque from Delish.com is creamy perfection on a cold winter night.It's an old-school creamy soup that's perfect for a special occasion.Today we made lobster and crab bisque.

Mike's Lobster Crab Bisque step by step

  1. Real Langistino lobster tail chunks and your canned lump crab meat pictured. Check closely for any shells. Reserve 1/2 of your chopped lobster chunks for your chunky bisque finish and blend. However, use ALL of your canned crab meat and 1/2 of your chopped lobster meat and place in blender..
  2. Real lump crab meat pictured. Check for any shells. Reserve all fresh whole crab meat for your chunky bisque finish. Do not blend..
  3. Blend everything in the Bisque section together except for 1/2 of your chopped lobster tails and your 6 oz chopped real crab meat. You'll definitely want visable seafood chunks in your bowls upon serving..
  4. Place blended mixture in a thick bottomed pot. Simmer bisque for 10 minutes. Then. add your remaining lump lobster and crab meat to pot and gently stir. Simmer bisque 3 minutes longer..
  5. Place hot bisque in small ramikims. Seal tightly and flip jars upside down until cooled. This action will seal your creamy bisque air tight..
  6. If not serving immediately, reheat your bisque filled jars by placing your ramikims in a pot of simmering water [about 2 inches] until they're fully heated..
  7. Serve with a quality Sauvignon Blanc wine to cut the richness of this dish. Enjoy!.

The seafood is steamed, picked and flash-frozen straight out of the waters off the Northeast Coast of America.The beauty of a Luke's Lobster roll isn't found in the snaking queues, or some closely guarded secret recipe dreamed up by any world-class chef.It lies in knowing that everything sandwiched between those split-top buns—where it comes from.

The taste turned out rather well.It was certainly rich and creamy.Luke's Lobster founders Luke Holden and Ben Conniff started a small chain of simple lobster shacks.Your input is live lobsters, your output is lobster meat: frozen raw tails, cooked and pulverized bodies for bisques, and knuckle and claw meat that is cooked. Последние твиты от Luke's Lobster (@LukesLobster).Roots in Maine with shacks in NYC, DC, Philly, Boston, Las Vegas, Chicago, Maine, Miami, and San Francisco #knowyourseafood.

More Recipes