Large pot
Fine mesh sieve
Sheet pan
Seafood Stock:
- 4 tablespoons butter
- 1 yellow onion peeled and quartered
- 1 pound large shrimp, peeled and deveined shells and tails reserved (chop up half the shrimp and leave half the shrimp whole)
- 2 8-ounce lobster tails cut down the middle with kitchen shears
- 5 cups water
- Salt and pepper to taste
Bisque:
- 2 teaspoons neutral cooking oil
- 2 tablespoons butter
- 1 yellow onion peeled and diced
- 8 ounce can poblano peppers drained
- 6 cloves garlic peeled and minced
- 3 tablespoons flour
- 4 cups prepared seafood stock
- 1 15-ounce can diced tomatoes
- 1 teaspoon paprika
- ½ teaspoon cayenne powder plus more to taste
- ½ cup heavy cream
- Salt and pepper to taste
Prepare the Seafood Stock:
Melt the butter into a large pot. Once melted and frothy, add the onion and cook for 6 minutes until it begins to soften. Add the shrimp shells and use a spoon to lightly mash them into the sides of the pot to release as much flavor as possible.
Add the water and bring to a very low boil. Season liberally with salt and pepper. Reduce heat and simmer for 30 minutes.
Cook the Lobster:
Bring to stock to a low boil and add the lobster tails. Cook for about 7-8 minutes (less than 1 minute per ounce) until the shells are bright red and the lobster is almost cooked through.
Transfer the lobster to an ice bath. Remove the tail meat from the shell in one piece and cut in half lengthwise. Transfer to the fridge until needed.
Prepare the Bisque:
Melt the oil and butter in the same pot over medium heat. Once hot, add the onion and poblano peppers and cook for 8-10 minutes or until the onions begin to char and brown. Be careful not to burn them.
Add the garlic and cook for 45 seconds or until fragrant.
Sprinkle the flour over the aromatics and stir to coat. Cook for 1-2 minutes or until the flour begins to turn light golden brown.
Using a ladle, add the prepared seafood stock, one ladle at a time. Whisk after each addition until all the stock has been incorporated. Bring to a very low boil and then reduce heat to low.
Cook the Bisque:
Add the canned tomatoes, paprika, cayenne powder, salt, and pepper and cook for 25-30 minutes. Taste and season again.
Finish the Bisque:
Using an immersion blender, blend until the broth is smooth and creamy. Stir in the heavy cream. Add the shrimp and cook for 4 minutes until they just begin to turn pink. Add the lobster and cook an additional 1-3 minutes or until both the shrimp and lobster are opaque and fully cooked through. Be careful not to overcook them.
Char the Corn:
While the bisque is cooking, turn on the broiler. Arrange the corn on a sheet pan and drizzle with the oil. Season with salt, pepper, and paprika and toss to coat. Transfer to the broiler for 4-5 minutes (depending on your oven), turning occasionally, until the corn begins to char. Remove and set aside.
Calories: 493kcal | Carbohydrates: 12g | Protein: 31g | Fat: 36g | Sodium: 1194mg | Fiber: 1g | Sugar: 3g | Vitamin C: 10mg