Alright, listen up, y’all. Today, we gonna talk about makin’ some fancy soup. They call it lobster bisque, somethin’ like that. I heard tell it’s real good from that Red Lobster place, but who needs to go there when you got me? We gonna make it right here, and it ain’t gonna cost you an arm and a leg, neither.
First thing’s first, you gotta get yourself some lobsters. Now, I ain’t sayin’ you gotta go catch ‘em yourself, though if you can, more power to ya. But them stores, they sell ‘em cooked already, and that’s good enough for me. Saves a whole lotta fussin’ and botherin’. Get about a pound or so, that should be plenty.
Next up, you gonna need some butter. Real butter, mind you, not that fake stuff. And some onions, the white ones are best, I reckon. Chop ‘em up real fine, don’t want no big chunks in your soup. And some celery, too, same thing, chop it up small.
- Lobster, cooked and ready to go
- Real butter, none of that margarine nonsense
- White onions, chopped fine
- Celery, chopped fine too
- Garlic, minced up good
Okay, so you got your stuff all chopped up, now get yourself a big pot. Melt that butter in the pot, medium heat, you don’t want to burn it. Then toss in your onions and celery. Let ‘em cook ‘til they get soft, you know, kinda see-through. Stir ‘em around so they don’t stick. Add in some garlic, minced up good, about a spoonful or two, depends how much you like garlic. Let that cook for a minute or two, ‘til it smells real good.
Now, for the secret ingredient, well, it ain’t so secret, but it makes the soup taste fancy. It’s called sherry, some kinda wine, I guess. Pour in about half a cup, let it bubble up a bit. That smell, it’ll knock your socks off, almost. Then you gonna add some flour, about a quarter cup, stir it in real good. This will make your soup thick, you see.
Next, you gonna pour in some chicken broth, about four cups, maybe more. And some heavy cream, about a cup or so. This is what makes it rich and creamy, just like that Red Lobster stuff, only better, I betcha. Stir it all together, bring it to a boil, then turn it down low and let it simmer for a bit, maybe fifteen, twenty minutes.
While that’s sim-a-merin’, you gotta get your lobster ready. Take the meat outta them shells, chop it up into bite-sized pieces. Don’t throw them shells away, though, we gonna use ‘em. Put the shells in a little pot, cover ‘em with water, and let ‘em boil for a while. This makes a kinda lobster broth, adds more flavor to your soup.
Okay, soup’s been simmerin’, lobster’s ready, now we put it all together. Strain that lobster shell broth into the soup pot, throw away the shells. Then add in your chopped lobster meat. Stir it all up, let it heat through. Taste it, see if it needs anything. Maybe a little salt, a little pepper, whatever you like. Some folks put in a pinch of cayenne pepper, make it a little spicy, but that’s up to you.
And that’s it, y’all. Your own homemade lobster bisque, just like that fancy restaurant, only you made it yourself. Serve it up hot, maybe with a little bit of parsley on top, if you’re feelin’ fancy. And don’t forget the biscuits, gotta have somethin’ to soak up all that good soup. Now, go on and enjoy, you earned it.
This recipe ain’t hard, even an old woman like me can do it. So don’t be scared, just give it a try. You might surprise yourself. And if you mess it up, well, nobody’s perfect, just try again. That’s what I always say.
Remember, cooking ain’t about following rules exactly, it’s about using your heart, your hands and your common sense. If it smells good, it probably gonna taste good. And if it don’t, well, there’s always next time.
Tags：[lobster bisque, red lobster, soup recipe, homemade, easy recipe, seafood, creamy soup, comfort food, dinner recipe]
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