Skip to main content
BROWSE

View Recipe

SHRIMP AND LOBSTER BISQUE

Active Time : 50 Minutes
Total Time : 50 Minutes
Serves : 8
INGREDIENTS
  • 4 cups vegetable broth
  • 1-1/2 pounds large shrimp, deveined, unpeeled
  • 1/2 cup butter
  • 1/2 cup finely chopped shallots
  • 1 tablespoon minced garlic
  • 1/2 cup all-purpose flour
  • 1/4 cup Hunt's® Tomato Paste
  • 1/2 cup dry sherry
  • 1/2 teaspoon salt
  • 2 cups half-and-half
  • 1/4 pound cooked lobster meat, chopped
  • chopped fresh chives, optional
DIRECTIONS

Peel shrimp and place shells and broth in medium saucepan. Heat over medium-low heat until simmering. Simmer 30 minutes. Strain through a fine mesh strainer and set broth aside. Chop flesh into bite size pieces; set aside.

Melt butter in 5-quart saucepan or Dutch oven over medium heat. Stir in shallot and cook until translucent, about 5 minutes. Add garlic and cook 1 minute. Add flour and cook 2 minutes, stirring constantly. Stir in tomato paste and cook until bottom of pan begins to brown, about 3 minutes, stirring constantly.

Whisk in sherry until smooth, scraping brown bits from bottom of pan. Stir in broth and half-and-half; bring to a gentle boil and cook until thickened, about 5 minutes. Stir in shrimp and lobster and simmer 5 minutes, just until shrimp turn pink. Garnish each serving with chives, if desired.