Real Langistino lobster tail chunks and your canned lump crab meat pictured. Check closely for any shells. Reserve 1/2 of your chopped lobster chunks for your chunky bisque finish and blend. However, use ALL of your canned crab meat and 1/2 of your chopped lobster meat and place in blender.
Real lump crab meat pictured. Check for any shells. Reserve all fresh whole crab meat for your chunky bisque finish. Do not blend.
Blend everything in the Bisque section together except for 1/2 of your chopped lobster tails and your 6 oz chopped real crab meat. You'll definitely want visable seafood chunks in your bowls upon serving.
Place blended mixture in a thick bottomed pot. Simmer bisque for 10 minutes. Then. add your remaining lump lobster and crab meat to pot and gently stir. Simmer bisque 3 minutes longer.
Place hot bisque in small ramikims. Seal tightly and flip jars upside down until cooled. This action will seal your creamy bisque air tight.
If not serving immediately, reheat your bisque filled jars by placing your ramikims in a pot of simmering water [about 2 inches] until they're fully heated.
Serve with a quality Sauvignon Blanc wine to cut the richness of this dish. Enjoy!
