Grilled Lobster and Crab Bisque Recipe

Ingredients:

• 2 lobsters, about 1 1/2 pounds each
• 1 lb lump crabmeat
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 medium carrots, peeled and chopped
• 5 cups lobster or seafood stock
• 1/2 cup medium dry sherry
• 2 cups heavy cream
• 1 tsp fresh thyme, minced
• Salt and freshly ground black pepper
• Cayenne pepper, to taste

Instructions:

1. Preheat grill to medium-high heat. Season lobster tails with salt and pepper, and brush with olive oil. Grill until cooked through, about 8-10 minutes. Set aside.
2. In a large pot, melt butter over medium heat and add flour. Cook, whisking constantly, for 3-4 minutes to make a roux.
3. Add chopped onion, celery, and carrots to the pot and stir until softened, about 5-6 minutes.
4. Pour in lobster or seafood stock and sherry. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15-20 minutes.
5. Remove pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth.
6. Return pot to low heat and add cream, fresh thyme, and cayenne pepper. Stir until heated through, but do not boil.
7. Remove any meat from the grilled lobster tails and chop into bite-size pieces. Gently fold in the lump crabmeat and diced lobster meat into bisque.
8. Serve hot with a garnish of fresh thyme and a side of crusty bread.

Verdict:

This grilled lobster and crab bisque is a luxurious soup that highlights the sweet flavors of fresh seafood. The grilled lobster meat adds a smoky depth of flavor, while the lump crabmeat enhances the bisque’s creamy texture. It’s a perfect soup for any special occasion or a cozy night at home.

Serving Suggestions:

Serve this bisque as the main course for a special occasion dinner, accompanied by a crisp green salad and crusty bread. It also works well as an elegant starter soup for a multi-course meal.