Crab and Lobster Bisque Recipe for Cancer and Chemotherapy
Ease of Preparation: Easy Recipe
This recipe is one of my personal favorites. Call me decadent, but I like to personally use crab and lobster. The weight of this recipe is much lighter than it seems when done correctly. This recipe is also very easy to make, as a rule of thumb, bisque is always lighter in weight than chowder.
This recipe should taste savory and aromatic.
The weight of this recipe is medium but can be balance with lemon juice.
The texture of this recipe is a thickened soup.
The recipe is good for people with love to moderate treatment side effects.
The recipe gives an emotional response of a delicious high end quality dinner.
The recipe is best categorized as French.
1 pack imitation crab meat, chunk or flake style, it does not matter
1 pack imitation lobster meat, chunk or flake style, it does not matter
1 small box portabella mushrooms, finely chopped
1 large yellow onion
1 family sized can cream mushroom soup
1 family sized can tomato soup or tomato bisque
2 sticks butter
flour (for roux)
1 tsp. salt
1/2 tbsp. black pepper
1 tsp. cayenne pepper
2 tbsp. red wine vinegar
juice of one lemon
2 tbsp. garlic, minced
2 bay leaves
2 tbsp. old bay seasoning
In a large spaghetti pot, melt butter over medium heat. Saute onion,mushroom, and garlic together allowing mushrooms to really release their juices. Cover and allow to simmer over low heat if necessary, low heat will help prevent the garlic from burning.
Next, take half of the lobster and crab meat and put it into the pot. Add seasonings and stir thoroughly so every inch is coated. Bring pan to a medium heat and use a smashing or chopping technique to break down the crab and lobster into a sort of puree, add lemon juice.
Next, stir in flour to absorb the extra butter. Then add the canned soups. Fill cans full of milk and add to pot, stirring over a medium-low heat until everything is mixed thoroughly. Allow to warm, stirring frequently and ensuring the soup does not burn.
At this point, it is important to take note of the flavors as they will change throughout cooking. Because of the canned tomato soup not being properly cooked all the way, you will notice a tangy almost ketchup-like flavor at this point. You will know when the soup is ready to be served because the flavor will stop being tany and will instead become very rice and savory. At this point, add your remaining lobster and crab. Allow to warm for 10 minutes and enjoy.
Chef Recipe Tips:
You can definitely use fresh or canned meat in substitute of the imitation meat. I personally prefer it, but with a can of blue crab going for $15 plus currently, I tend not to use it. The longer this soup cooks the better it tastes! This is also a fantastic slow cooker dish. Perform the above steps on the stove until the point of mixing in the canned soups and instead combine in a slow cooker. Allow to work overnight on low or for 4 hours on high. The slow cooker is a fantastic way to avoid burning the soup.
Cooking for Chemo focuses on teaching you how to make your food taste good again during cancer and chemotherapy treatments. The flavor and cooking techniques contained within our easy to make recipes will help improve your quality of life as you go through cancer and chemotherapy treatments. Our cooking and flavor techniques can be integrated with any diet regimine. All of our recipes can be made with organic ingredients if you choose. Our holistic approach to cooking will help you not only be able to eat but to also enjoy the taste of your food again during and after cancer and chemotherapy treatments. We have many healthy recipes, crockpot recipes, chicken recipes, dinner recipes, shrimp recipes, pasta recipes, soup recipes, vegan recipes, salad recipes, vegetarian recipes, breakfast recipes, and even a great chili recipe. Talk with your oncologist and dietitian to come up with a quality nutrition plan. This site is not to be taken as or used instead of professional medical advice. Please consult your doctor, oncologist, and dietitian before starting any new diet.
This recipe is taken from Cooking for Chemo …and After! By Chef Ryan Callahan -The Cancer Chef. For more cooking for chemotherapy recipes like this, you can pick up a copy on Amazon or Barnes and Noble. Have specific questions? Email us at firstname.lastname@example.org