This bisque is like nothing you’ve ever had before. It’s filling and meaty. Every bite includes a mouthful of seafood. It’s addictively delicious! It’s the only soup you need during this season!
— Ingredients
1lb Jumbo Shrimp
1lb Jumbo Lump Crab Meat
1lb fresh/frozen Lobster Meat or 3-4 lobster tails
2 tbsp fresh Sage
2 tbsp fresh Basil
2 tsp fresh Garlic, minced
1 tsp fresh Rosemary
1 medium Onion, sliced
1 tsp chive * optional* (for garnish)
1 - 28oz can Diced tomatoes
3-4oz Shiitake Mushroom (caps) *optional*
2 quarts Heavy Cream
4 tbsp Salted Butter
2 tbsp Extra Virgin Olive Oil + additional 2 tbsp to cook seafood in a separate pan
1 tbsp Dash of Dacy Blackish
1 tbsp Dash of Dacy Garlicky Onion Herb
2 tsp Dash of Dacy Salt & Pepper Seasoning
1 tsp Dash of Dacy All of the Herbs Seasoning
*** Seafood stock *** for leftover bisque that
is refrigerated
— Directions
Slice, dice and chop all vegetables and herbs.
Peel, devein, wash and pat dry shrimp. Prep lobster meat and crab meat. (If using fresh lobster tails, cut tails into chunks, wash and pat dry.)
Heat 2 tbsp of oil in a pan over medium high heat, add shrimp (if using fresh lobster add in with shrimp & cook together)
Cook for 1 minute per side until pink and opaque. (Careful not to overcook or else shrimp and or lobster will be tough and rubbery. Remove from pan.
Using the same pan, on low heat, add in crab meat (if using lobster meat instead of lobster tail chunks add in lobster meat with crab meat.) Crab & Lobster meat are already cooked - keep heat on low, you are only warming up the crab and lobster meat — technically you aren’t cooking it.
Add in shrimp — season seafood with all Dash seasonings. Remove pan from heat and set aside.
Using your Dear Dacy Dutch Oven, over medium heat add in butter and the remaining olive oil.
Once butter has melted, toss in mushrooms. Sauté mushrooms for 3 minutes.
Add garlic and onions, - stirring constantly sauté for 1 minute. Reduce heat to low and season with Dash Garlicky Onion Herb + Salt & Pepper blend.
Add in Sage, Rosemary and Basil. Next, mix in diced tomatoes. On medium heatsimmer for 3 minutes.
Add in heavy cream simmer for an additional 3 minutes.
Next, gently add in seafood. Leave 1-2 heaping spoons of seafood to the side (to top off bisque) Stir bisque gently. Simmer on low heat for 10 minutes.
Spoon into bowls, top off with seasoned seafood that you set aside & garnish with chive. Enjoy the flavors!
Store in refrigerator for up to 3 days. After refrigerating, if you’d like to rewarm soup and “stretch” the soup add in 1/2 - 1 cup of shrimp of seafood stock. Keep heat on low and stir gently until soup is warm. Do not rewarm soup on high heat.
Leave a comment
Comments will be approved before showing up.
A Dash of This & a Dash of That!
Be first to get dibs on the next Dash Drop and more!
