Cooking seafood in our apartment is a bit of a challenge compared to cooking seafood in our house, as the fishy aroma can linger for days. Even though the sliding doors are opened, and scented candles are lit, it does not seem to dissipate! So, when making a lobster bisque, I take an easy, “scent-free” shortcut! I buy it ready-made and add my special touches to make it “semi-homemade.”
There are several places to buy yummy, premade lobster bisque that is refrigerated (and not in a can), such as Publix, Panera, and Costco. I simply add some Madeira wine to taste, along with a shake or two of red pepper flakes, to the store-bought bisque, slowly bring it to a simmer, and add "the secret" dollop of crab or lobster.
Here are all of the ingredients! The pretty flowers were given to me by Joan Parker who arranged them at a Salvation Army fundraising event she hosted.
My “Secret” Ingredients
Mix and simmer until warm:
Premade and refrigerated Lobster Bisque
Madeira Wine (to taste)
Pepper flakes (to taste)
Add in: Lump crabmeat OR picked-out lobster meat (approx ¼ cup per bowl)
Garnish with chopped fresh dill, scallions, or chives
After the bisque has slowly come to a simmer on the cooktop (be careful not to let it boil), spoon it into each soup bowl, and add a very generous spoonful of lump crab meat or picked-out lobster meat, which is at room temperature or gently warmed before adding it.
Then, garnish with a sprinkling of chopped fresh dill, scallions, or chives on top.
The final touch? I pass a petite silver pitcher (above) of additional Madeira wine. Each guest then has the option to pour a little on top of their bisque if they wish. (No one ever seems to refuse this embellishment!)
Once the bisque is placed in front of each guest, a basket of warm biscuits is served to accompany it. This easy, elegant, and deliciously decadent first-course combination of Lobster Bisque and biscuits is always a winner!
Xx
Holly
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