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INGREDIENTS
If NOT using Lobster then you will need:
4 oz. BABY Shrimps
4 oz. Imitation Crab Meat
(both can be found in frozen seafood aisle and ea comes in
small bag)
OR
diced up COOKED Shrimp and
about 1 cluster of Crab Legs, defrosted, and boiled for a few
min, removed from shell, then diced up
OR
If you want to SUPERSIZE it, add any variety of Shrimp and Crab
diced WITH Lobster Meat.
You can (and should) use a small 4-6 oz (frozen then defrosted)
With a very sharp knife or poultry sheers, cut through the top of
the shell, making your way to the tail section.
With your fingers, wriggle the meat free, and pull out so it rests
on top of the shell.
Thoroughly rinse.
Put on top of a foil lined pie or cake pan with a bit of water
underneath (to steam the bottom of the shell)
You can then either sautee or microwave a bit of Butter with a
dash of Tabasco Sauce, and pour over the top of the Lobster.
Holding the Paprika up high, put a dash over the top.
Bake 350*F for about 15 min, making sure the Lobster meat is
all white.
Plate with all the juices and set aside.
Now whenever I eat Seafood out at a restaurant, I save all the
Lobster and Crab shells, bring them home and freeze them for
later. Then when I know I'm going to make Lobster Bisque, I
\defrost so I can make my own seafood broth.
If you don't have this option, you can use store bought, at least
1 cup will be needed.
I take the shells and then wrap them up tight in Cheesecloth.
This prevents any broken shells from escaping.
Put this in a large pot and "just" cover with water and boil for at
least one hour, stirring frequently. Some people like to add
carrots, celery and onion to this broth. You can if you want, but I
don't.
This should generate about 4 cups of sauce. You can freeze the
other 3 cups and use again at a later date.
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