Poppy's Gluten free bisque


"Bisque" [bihsk] (definition) A thick, rich soup usually consisting of pureed seafood, sometimes fowl or vegetables and cream...
This bisque is a combination of the definition, the tomatoes are pureed into a nice textured soup and the seafood is left in bite size pieces. How ever you choose to classify this, it is a wonderful soup.
If you use prepared (canned) soups, look at the ingredients, most "creamed" soups have wheat in them, for thickening. If you have to be gluten free search out the Pacific Foods brand soups.

Poppy's Lobster (Shrimp) Bisque


★★★★★

Poppy's Originals

Prep Time: 1/2 hour 

Cook Time: 30-45 min 

Total Time: 1-1 1/4 hours 

Difficulty: Medium 

Servings: 4 +

INGREDIENTS

1 box (32 oz.) Pacific Foods Organic roasted Red Pepper & Tomato Soup (gluten free)

1/2 lbs. (+/-) lobster meat (or shrimp)

6 oz. (+/-) drained diced fresh or canned tomatoes

1 Tbsp. minced garlic

1/2 Tbsp. diced shallots (or dried green spring onions)

1/4 fresh Meyers lemon (juice only)

1/8 tsp. (+/-) Old Bay Seasoning (to taste)

1/2 Tbsp. (+/-) dried basil

1/4 cup (+/-) half & half ( or heavy cream)

3 Tbsp. (+/-) EVOO

1/4 cup (+/-) diced roasted red pepper (canned in brine, jarred)

1/8 cup (+/-) dry Sherry

1/4 - 1/2 cup parmesan cheese (to taste)

Salt & ground pepper (to taste)

DESCRIPTION

Easy to make, hearty and wonderful on those cold days. Gluten free creamy tomato Lobster (shrimp) bisque. You can use either Lobster or x-large (16-20 size) shrimp, which ever fits your budget.

DIRECTIONS

Prepare the lobster (or shrimp) at least an hour before starting to cook.
To prepare, remove meat from shells (devein shrimp), save lobster shells to freeze and make stock (if so desired).
Cut meat into large bite size pieces, add to a storage/mixing bowl. Squeeze 1/4 of a lemon over the meat, add; 1 Tbsp. of minced garlic, Old Bay Seasoning, ground pepper (to taste), shallots and Sherry. Mix well with a spoon, put in refrigerator for later use.
In a large sauce pan add 1 Tbsp. (+/-) Extra Virgin Olive Oil (EVOO), bring up to medium heat, add drained tomatoes & roasted red peppers, and sauté until excess moisture is evaporated and tomatoes are soft. Pour all of the red pepper & tomato soup in on top cover and lower heat to low/simmer, stir to mix. Once you have a gentle simmer, add Basil and half & half (or cream) and stir. Cover and continue to simmer for 15-30 minutes stirring occasionally.
About 10 minutes before serving remove your lobster (or shrimp) from the fridge, add 1-2 Tbsp. EVOO to a sauté pan and heat to medium high, add lobster (shrimp) mix and cook uncovered quickly 2-3 minutes (slightly longer if only using lobster only) stirring to keep it from burning.
To serve, add lobster (shrimp) to the bottom of a soup bowl, then pour soup over the top to desired serving size. Sprinkle with parmesan cheese and serve.

NOTES

By sautéing the lobster (shrimp) separately, the soup makes great left overs for another meal, such as grilled cheese and tomato soup. If you cooked the lobster in with the soup, and had left overs, the taste would have a strong fish flavor. 

This recipe can be changed (+ or -) on amounts, to feed more or less people with or without leftovers.
Serve with side dishes of fresh salad, toasted breads, even substitute the Lobster or Shrimp with Langoustines' (a good friend recommend this great ingredient alternative) give it a try and enjoy.

W


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