Lobster and Shrimp Bisque with Fresh Tarragon
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Lobster and Shrimp Bisque with Fresh Tarragon
Ingredients
| 8 | ounces |
lobsters
cooked |
|
| 8 | ounces |
shrimp, cooked
|
|
| 6 | tablespoons |
butter
|
|
| 1 | cup |
scallions, spring or green onions
minced |
|
| ½ | cup |
celery
minced |
|
| 1 | tablespoon |
carrots
minced |
|
| 6 | tablespoons |
all-purpose flour
|
|
| 2 ½ | cups |
light cream (half&half)
|
|
| 2 ½ | cups |
chicken broth
|
|
| ¼ | teaspoon |
nutmeg
|
* |
| ¼ | teaspoon |
white pepper
|
* |
| ⅛ | teaspoon |
cayenne pepper
|
* |
| 6 | ounces |
tomato paste
|
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | stalk |
tarragon leaves
chopped |
* |
Directions
Melt butter over low heat in saucepan. Add minced onion, celery, and carrots. Cover and sweat until tender (approx 5 minutes).
Whisk in flour and cook for two minutes.
Whisk in Seasonings, Half and Half Broth and Tomato Paste, bring to a boil while whisking occasionally.
Add cooked Lobster and shrimp, place in blender to puree.
Serve and garnish with a single cooked shrimp and fresh Tarragon.
Recipe Serves: 10 - 8.0 oz Servings
For more recipes from the top chefs at Brookdale's assisted living homes visit:
http://www. brookdaleliving. com/ultimate-chef-america. aspx
