Although summer is almost over, this delicious seafood treat is the perfect comforted food for those fall days ahead.
- 1 lb. Lobster
- 1 cup seafood stock
- 2 medium size onions, (chopped)
- 2 tablespoons butter
- 2 tablespoons of all-purpose flour, (Please see notes for gluten-free)
- ½ red onion diced
- 1 cup of half & half (heavy cream if you would like a creamy bisque)
- 2 tablespoons of Addy Daddy Cajun Soul seasoning
- ½ teaspoon of Worcestershire sauce
- Fill a pot with water that will just cover the lobster, and bring to a boil.
- After the water is at a boil add 1 1/2 tablespoons of Addy Daddy Cajun Soul seasoning to the boiling water and then add the lobster to the water for 7 minutes. After 7 minutes of cook time remove the lobster and cut into cubes and set aside.
- In a medium pot, melt the butter over medium heat. After butter has melted, add your chopped onions and cook until translucent, slowly whisk in flour to create a light roux.
- Once the texture is creamy, gradually pour in the stock and whisk continuously.
- Next, add half and half and continue to whisk, so that your half & half or cream does not curdle.
- Finally add the rest of the Addy Daddy Cajun Soul seasoning, Worcestershire sauce, and the cubed lobster.
- Bring bisque to boiling and simmer on low heat for 10 to 15 minutes.
- Serve and enjoy.
If you would like for this recipe to be gluten-free, please follow these instructions. Use half as much cornstarch as you would flour. For example, if the recipe calls for 2 tablespoons of flour, use 1 tablespoon of cornstarch. If the recipe calls for 1/4 cup of flour, use 1/8 cup of cornstarch. (The same is true for other starches, such as arrowroot starch, potato starch, and tapioca.)