Lobster & Asparagus Bisque Recipe
|1 cup unsalted butter||1 bay leaf|
|1 cup onions, chopped||1 tablespoon Creole seasoning|
|½ cup celery, chopped||1 teaspoon sea salt|
|½ cup chopped red bell pepper||½ teaspoon black pepper|
|1 tablespoon garlic, minced||¼ teaspoon cayenne pepper|
|1 cup flour||2 cups heavy whipping cream|
|2 ½ quarts shellfish stock||2 pounds fresh lobster|
|2 bunches asparagus||¼ cup Italian parsley, chopped|
|1 tablespoon thyme, fresh||½ cup green onions, sliced|
Cut the asparagus 5 inches from the tip. Place the asparagus bottoms in a stockpot with the shellfish stock and bring to a boil. Reduce the heat to a simmer. Cut the remaining asparagus tops into ½ inch pieces. Set aside.
Melt the butter in a large stock pot over medium high heat. Add the onions, and cook for 2 minutes. Add the celery and bell peppers, and cook for 2 more minutes. Stir in the garlic, and cook for one minute more. Incorporate the flour while stirring to make a white roux. Cook for 2 minutes. Slowly add in the shellfish and asparagus stock while whisking. Add the thyme, bay leaf, Creole seasoning, salt and both peppers, and bring to a boil. Reduce the heat, and simmer for 20 minutes. Add the asparagus tips, cream and lobster, and simmer for 5 minutes longer. Taste for seasoning. Garnish with parsley and green onions when serving.