Lobster and corn bisque recipe

My husband and I made a delicious lobster and corn bisque last night for a dinner party. We followed the below recipe, from the Food Network pretty much to a T besides adding two table spoons of fish oil, an extra tablespoon of vegetable oil and omitting the celery and crab boil (as we didn't have either of these items at home).

We were also working from previously frozen lobster (that my father had caught earlier in the year). For advice on how to freeze lobster, check here. We simply took the lobster out of the freezer in the morning to thaw and were cooking with it by 4 in the afternoon.

I highly recommend this recipe as it's quite easy to make and absolutely delicious (though quite rich)!

Lobster and Corn Bisque Recipe

Ingredients

• 3 tablespoons vegetable oil (again, we used 4)
• 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 (again, we omitted)
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon cayenne
• 1 cup fish stock or water (again, we added fish oil)
• 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)

Directions

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.