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Shrimp and Lobster Bisque


This is my easier version of the smooth, creamy

and highly seasoned French soup.




     ½ sweet onion (chopped)

     1 red bell pepper (chopped)

     2 carrots (sliced on a bias)


-1-2  Russet potatoes

-1 lb large (31-40 count) shrimp (head and tail on)

-2 pkg Louis Kemp Lobster (Imitation)

    Or 2 Med size Lobster tail (cooked w/ medium chop)

-1 Tbs  Better Than Bouillon Lobster Base

- 3 chili peppers 

-½ pint carton half and half

-2 Tbs Saki

-2 Tbs Sriracha Sauce

-1 Tbs Soy Sauce

-1 Tbs Oyster Sauce

-1 pkg Mexican 4 cheese

-1 stick butter

-Salt and pepper for Mirepoix

-½ tsp garlic

-1 pkg fresh mint or trim celery leaves from stalks



Remove shrimp heads, tails, shells and place in a 4 to 6 quart stock pot along with 1 Tbs salt.

Cover with water and add chili peppers, then bring to a boil then lower temp and simmer about 30 minutes.

While boiling stock, sauté Mirepoix in butter with garlic, salt and pepper.

Strain shrimp parts and return liquid to pot. Add  Better Than Bouillon Lobster Base and water to equal 4 quarts and return to a low boil.

Combine Mirepoix, stock, soy sauce, oyster sauce, Saki and potatoes. Pour in half and half and 4 cheese and simmer until reduced by about half. Add shrimp and shredded imitation lobster pieces (or med chopped lobster tails) when there are about five minutes left. Garnish with mint/celery leaf and serve immediately.

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