Lobster Bisque on a Budget

IMG_2345One of my favorite treats when we go out for a special meal is Lobster Bisque. We rarely cook fresh lobsters at home and when we do there is seldom enough leftover to add to a bisque, but now I have found a way to use other white fish in a way that will put this particular bisque on our table more often!  Joe and all three of our sons spent last week fishing near Homer, Alaska.  Happily, they brought back plenty of salmon and halibut to add to our freezer.  They also brought back a method for cooking what they call Poor Man’s Lobster!  The first fish Joe cooked was halibut cooked like this. I found there are recipes everywhere with many variations.  Almost any type firm fleshed white fish can be used – cod, haddock, monkfish.

Poor Man’s Lobster

  1. Fill a pot with water, at least 2 quarts of water..
  2. Add 1 cup sugar and 1/3 cup salt and bring to a boil.
  3. Do not ever stir the mixture.
  4. Add chunks of halibut, do not over crowd.
  5. They will sink to the bottom, and then rise to the top when they are done.
  6. It should take just a few minutes.
  7. Remove with slotted spoon.
  8. Remember do not stir the mixture.
  9. Continue until all the halibut is cooked.
  10. Dip in melted butter and eat!

We had plenty of this, drizzled with lemon butter, and heaped on some crusty French bread. It really does taste like lobster!

We had a sandwich bag of leftover fish, so I made this wonderful Lobster Bisque the next day for our lunch. Feel free to use the real thing, but the Poor Man’s Lobster worked for us. Don’t let the long list of ingredients and directions fool you.  It is easy, and the results are worth any effort!

Lobster Bisque on a Budget

  • 6 to 8 ounces lobster broken into small chunks
  • 2 shallots,  minced
  • 2 green onions, sliced thin
  • 4 garlic gloves, minced
  • 1/4 cup  white wine
  • 1 T Worcestershire  Tabasco
  • 2 Tablespoons  dry sherry
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 cup hot water
  • 4 ounces tomato paste
  • 2 bay leaves
  • 1 cups whipping cream
  • 2 cup half and half
  • 4 Tablespoons butter
  1. Saute shallots, onions, and garlic about a minute in a sauce pan00000
  2. Add white wine and stir to combine..
  3. Add Worcestershire, Tabasco, and thyme and saute for another minute.
  4. Add sherry and stir
  5. Add the paprika, hot water, bay leaves, and tomato paste, combine well.
  6. Simmer for 10 minutes.
  7. Whisk in whipping cream,half and half  and the butter and bring to a simmer
  8. Add the lobster and heat through.
  9. Serve with crusty garlic bread.

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