Crab and Lobster Bisque Recipe

Crab and Lobster Bisque 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. Tasting Guidelines: Taste is savory and aromatic. Weight is medium but can be balance with lemon juice. Texture is a thickened soup. Good for people with love to moderate treatment side effects. Best categorized as French.
Prep Time15 mins
Cook Time45 mins
Course: Soup
Cuisine: American
Keyword: baked potato soup, bisque, crab, crab lobster bisque, lobster, recipes
Servings: 8 people
Author: Chef Ryan Callahan

Equipment

  • Cutting board
  • Chef's knife
  • Large spaghetti or stock pot

Ingredients

Food Ingredients:

  • 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
  • whole milk
  • 2 sticks butter
  • flour for roux

Flavor Balancers:

  • 1 tsp. salt
  • 1/2 tbsp. black pepper
  • 1 tsp. cayenne pepper
  • 2 tbsp. red wine vinegar
  • juice of one lemon

Aromatics:

  • 2 tbsp. garlic minced
  • 2 bay leaves
  • 2 tbsp. old bay seasoning

Instructions

  • 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.

Notes

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 regimen. Talk with your 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 . Have specific questions? Email us at cookingforchemo@gmail.com

About the Author:

Chef Ryan Callahan is a 2x Gourmand World Cookbook Award Winning Chef. He is also the author of "Cooking for Chemo ...and After!" Chef Ryan acted as his mother's primary caregiver while she herself went through chemotherapy treatments. He has dedicated his life to helping cancer fighters navigate the difficulty that eating related side-effect present to the cancer fighter.