My dad showed me how to make this he told me the oly thing different between a bisque and a chowder is the potatoes. But here is my take on it.
Ingredients needed:
6 Tbsp Flour
6 Tbsp Butter (not margarine)
3 to 6 Whole Bay Leafs
1 Pint of half & half (any brand can do)
Chicken Stock
Roughly 1 Tbsp Better Then Bouillon "Lobster Base"
A Pinch of Saffron (a little pinch goes a long way) (maybe optional never tried with out it)
1lb of shrimp, crawfish, lobster, crab meat (what ever you want that day.)
3 to 4 potatoes (optional i like them in it)
Cyan Pepper To Taste
Salt & Pepper and Garlic powder to taste.
Prep:
If using potatoes peel and chop up potatoes into nice chunks and parboil till tender.
cook shrimp to just about half way cooked they will finish in the final pot.
Mince up 1/4 to 1/2 the shrimp as fine as you can get them.
Preparing:
In a large pot combine butter and flour and mix until flour is turning a golden color.
When flour is golden add half & half, chicken stock and bring to a simmer. once to a simmer stir in the Better then bouillon "lobster base", bay leafs, Cyan pepper, and the minced up shrimp.
Add potatoes, the rest of the shrimp and a pinch of saffron. You can add salt pepper an garlic to taste now if you want.
Let simmer for a few minutes to thicken up a little once thicker serve hot and enjoy.
I hope you enjoy this. please if you try it let me know how you liked it and what should be changed or added. As always have fun and be safe.
Thanks for the recipe I Loooooooovvvvee Lobster bisque and I have a special take on it if anyone is ever in the Florida keys for the Mini lobster season usually in August of each year .I simply grab the lobster heads people are throwing away at the cleaning table in the afternoon and I freeze a big 32 gal bag full of Lobster heads than during the year when I want that special Lobster head-lobster bisque flavor I boil 5 or 6 heads ,after boiling I pluck all the meat out of the antenas ,the belly ,the and add it to the rest of my ingredients which are much like Shawn's (monoxide)and I use the stock from the boiled heads to GET THE BEST TASTING LOBSTER BISQUE .Every August friends and family start calling me asking for a bowl of my lobster bisque .My recipe calls for a little fresh celery but other then that it's very similar.
SOUTH FLORIDA SHARK CLUB -President SFSC-Founding Member est 1983 SFSC-Website Administrator BIG HAMMER SHARK TOURNAMENT -Founder Rene Memorial Sharkathon -Founder NMFS Shark Tagger
you can always add differint things to it. i just use the lobster base because im poor and cant afford lobster. lol. my dad adds some hot sauce and a little Michelob light to his.