Pappadeaux Lobster Bisque Copycat Recipes

PERFECT LOBSTER BISQUE

Steps:

• Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
• Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.

PAPPADEAUX CRAWFISH BISQUE

Steps:

• Boil crawfish in a large pot of water.
• Drain and cool until crawfish can be handled easily, remove tail and save shells. Refrigerate tail meat.
• Heat oil in large sauce pan or Dutch oven.
• Add crawfish shells, paprika and cayenne. Saute 5 minutes.
• Add water and bring to boil. Reduce heat and simmer 30 minutes.
• Strain liquid into another pan.
• Crush shells to remove remaining liquid and add that liquid. Discard shells.
• Return to heat and add onion, bell pepper, tomato paste, cream and tomato.
• Simmer 1 hour, stirring frequently.
• Add brandy and crawfish tail meat. Simmer 10 minutes.
• Serve hot.