This is a white bean recipe fit for serving with good china, cloth napkins, and candle light. It will take some planning and work on your part, but the result will be worth it. A spoonful of white bean sherry puree is a healthy substitute for the heavy cream that’s usually served with bisque. If it’s not lobster season at your house then substitute the lobster broth with a purchased seafood broth.
Our special white bean lobster bisque recipe is also the perfect way to warm up as we roll into the colder weather months. It even keeps well in your refrigerator and is a great leftover option for football watching or a quick and easy dinner with crackers or potatoes.
Lobster Bisque with White Bean Sherry Puree
Lobster Broth
Ingredients:
6 lobsters, cooked bodies
1 sweet onion, chopped
4 bay leaves, dried
2 tbsp. ginger, minced
3 tbsp. rosemary, fresh chopped
6 ears corn kernels, removed
2 tsp. red chili paste
Directions:
Place all ingredients in a large pot and cover with cold water. Bring pot to a boil. Reduce heat and simmer for 2 hours. Be sure to skim the surface frequently. The longer you let the stock simmer the more intense the flavor will become. Yield: 10 cups
Lobster Bisque with White Bean Sherry Puree
Lobster Bisque with White Bean Puree
Ingredients:
2 tbsp. olive oil
1 sweet onion, chopped
1 red pepper, chopped
3 oz. tomato paste
1 Box Pomi Tomato Puree
8 oz. baby Bella mushrooms, chopped
2 sticks unsalted butter, cut into 8 pieces
8 cups lobster broth (may substitute store-bought seafood broth)
1 cup dry sherry
1 cup lobster meat, chopped – optional
salt to taste
White Bean Sherry Puree
1 cup sweet onion, chopped
1 cup dry sherry
3 tbsp. unsalted butter
2 cups of Randall Great Northern Beans, drained
3 tbsp. olive oil
truffle oil, drizzed – optional
Directions:
In a large pot, heat the olive oil until shimmering. Add onions and peppers. Saute over medium heat until the vegetables are soft.
Add mushrooms and sauté until mixture is somewhat dry, but not browned.
Add tomato paste and stir constantly for 2 minutes. Add sherry and reduce to liquid to half.
Add tomato puree and broth. Bring mixture to a slight boil and skim off the top. Reduce heat to simmer.
Add optional lobster meat. Remove from heat and wisk in butter pieces. Let cool.
Puree all the ingredients and return to a stock pot. Add salt to taste. Add additional sherry to taste.
White Bean Sherry Puree
White Bean Sherry Puree
Melt butter in a saute pan.
Sauté onions until soft. Add beans and heat through.
Add sherry and reduce by half. Remove from heat and let cool.
Put ingredients into food processor and blend slowly adding the olive oil.
Ladle bisque into soup bowls and add a dollop of the puree on top and serve.
Yield: 12 cups
This recipe can be made with either Randall Great Northern Beans or the Randall Organic products.
