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Alice's Lobster, Crab and Corn Bisque

Alice’s Lobster, Crab and Corn Bisque

Alice's Lobster, Crab and Corn Bisque
Alice’s Lobster, Crab and Corn Bisque
Alice's Lobster, Crab and Corn Bisque
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Alice's Lobster, Crab and Corn Bisque
  • 1 stick butter
  • ¼ c. olive oil
  • ½ c. flour
  • 1 (16-oz.) container chopped onion mix
  • 2 T. minced garlic
  • 32 oz. seafood stock or chicken stock/broth
  • 2 bay leaves
  • Salt, black pepper
  • 1 (8-oz.) cream cheese, optional
  • 4-6 c. chopped lobster meat (I had 8 boiled whole lobsters, peeled them and chopped the meat)
  • 1 lb. lump crabmeat, picked and cleaned
  • 2 c. corn macque choux or 2 (11-oz.) cans Mexicorn, drained
  • 1 qt. half and half or milk
  • Chopped green onions or parsley, garnish
  1. In large pot, melt butter. Add the olive oil and heat.
  2. Whisk in the flour. You will make a light roux. You do not want a dark roux. This is strictly for thickening the bisque.
  3. Whisk the whole time until you get a thick light brown roux.
  4. Add the onions and garlic and cook until tender.
  5. Slowly pour in the stock, whisking the whole time. Do not let lumps develop.
  6. Add the cream cheese and stir until melted and blended.
  7. Add the bay leaves, a little salt and pepper. Let simmer for 30 minutes. Do not let it boil.
  8. Add the corn, lobster meat and crabmeat. Gently stir in the pot.
  9. Gradually stir in the half and half. Add as much as you like to get the desired thickness you like for your bisque.
  10. Taste for seasoning.
  11. Let it simmer over low heat until hot.
  12. Serve in bowls and garnish with green onions or parsley.
*****If you have extra claw meat that is not chopped, you can garnish each bowl with a piece of the claw meat on top.
If I know I am going to freeze the bisque, I like to freeze it before I add the half and half. Then when defrosted, I then add the milk. Yes, you can freeze it with the half and half already added.

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