Hey everyone, it’s me, Connelly, welcome to our recipe website. Today, we’re going to prepare a distinctive dish, mike's lobster crab bisque. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

We pair our seafood with chowders and bisques, Maine-style sides, local desserts, natural sodas, and local microbrews. What a delicious bisque and view. Off the Dumbo ferry, there it is.

Mike's Lobster Crab Bisque is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Mike's Lobster Crab Bisque is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can have mike's lobster crab bisque using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Mike's Lobster Crab Bisque:

Make ready ● For The Seafood Bisque
Prepare 2 Pounds Langistino Lobster [chop - reserve half for finish]
Prepare 6 oz Real Crab Meat [reserve all for bisque finish]]
Take 16 oz Real Canned Crab Meat [add all to blender]
Prepare 1 Cup Heavy Cream
Make ready 1 Cup Seafood Stock
Prepare 1/2 Cup Quality White Wine [more if needed]
Make ready 1 LG Carrot [peeled - fine blended]
Get 1/2 LG White Onion [fine blended]
Prepare 1 LG Stalk Celery [fine blended]
Get 1 tbsp Minced Garlic [fine blended]
Prepare 1/2 tbsp Crushed Bay Leaves [fine blended]
Prepare 1/2 tsp Old Bay Seasoning
Get 1/2 tsp White Pepper

It's an old-school creamy soup that's perfect for a special occasion. Creamy Lobster Bisque Is The Perfect Holiday Soup. Fresh and delicious lobster rolls, crab rolls, shrimp rolls, crab claws, bisques and beer straight from Maine! And we can't forget the Blue Monster.

Instructions to make Mike's Lobster Crab Bisque:

Real Langistino lobster tail chunks and your canned lump crab meat pictured. Check closely for any shells. Reserve 1/2 of your chopped lobster chunks for your chunky bisque finish and blend. However, use ALL of your canned crab meat and 1/2 of your chopped lobster meat and place in blender.
Real lump crab meat pictured. Check for any shells. Reserve all fresh whole crab meat for your chunky bisque finish. Do not blend.
Blend everything in the Bisque section together except for 1/2 of your chopped lobster tails and your 6 oz chopped real crab meat. You'll definitely want visable seafood chunks in your bowls upon serving.
Place blended mixture in a thick bottomed pot. Simmer bisque for 10 minutes. Then. add your remaining lump lobster and crab meat to pot and gently stir. Simmer bisque 3 minutes longer.
Place hot bisque in small ramikims. Seal tightly and flip jars upside down until cooled. This action will seal your creamy bisque air tight.
If not serving immediately, reheat your bisque filled jars by placing your ramikims in a pot of simmering water [about 2 inches] until they're fully heated.
Serve with a quality Sauvignon Blanc wine to cut the richness of this dish. Enjoy!

This Lobster Bisque is lusciously rich and creamy loaded with buttery lobster in every bite! This recipe streamlines the process and is WAY less expensive Bisques are always made of crustaceans such as lobster, crab, shrimp, and crayfish. The crustacean shells are simmered to make the soup stock. Luke's Lobster founders Luke Holden and Ben Conniff started a small chain of simple lobster shacks. Your input is live lobsters, your output is lobster meat: frozen raw tails, cooked and pulverized bodies for bisques, and knuckle and claw meat that is cooked.

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