Rich’s Lobster & Shrimp Bisque

Rich’s Shrimp & Lobster Bisque (lengthy recipe but well worth the time)

What you will need:

2-3 small Lobster Tails

1/2 lb Med-Large (16-20 count) Shrimp

1 stick Butter

2 TBS Olive Oil

 1 1/2 pints 1/2 & 1/2

1 1/2 pints Heavy Cream

1 1/2 can Tomato Paste

1 Cup PORT or White wine

1/3 cup Bella Mushroom Finely Chopped (optional)

1 stack Celery (de-string and Finely Chopped)

1/4 cup Sweet Onion (Finely Chopped)

1 Medium Carrot (Minced)

1 large Lemon (Juiced)

1/2 Bunch Fresh Rosemary (Finely Chopped_

1/4 Bunch Fresh Thyme (Finely Chopped

2 TBS Wite Papper

Salt to taste

In pan melt butter and olive oil over medium heat.Add carrots, celery,mushrooms, onions, rosemary & thyme.  Saute until tender and cooked down a little.

Meanwhile, in a separate pan, add the port Wine, Tomato Paste and mix well and reduce by a 1/3

In the Vegetable mixture, add the cream and 1/2 & 1/2, mix well and bring to a simmer for 10 minutes.  Add the Port/Tomato mixture, & lemon juice to the vegetable mixture. Add white pepper and salt to taste.

Bring to temp and then reduce heat and simmer for 1 hour.

When an hour has passed, boil shrimp and lobster with water and butter until done.  Chop up shrimp and lobster and serve on top of bisque.

BEST SERVED IN A BREAD BOWL or with Sour Dough Bread. Absolutely yummy!