2TablespoonsOld Bay seasoningor your desired spice level. Old Bay can get spicy.
1/4cupfresh parsleychopped
1teaspoonblack pepperor to taste
2cupsimitation lobsterchopped in to small pieces
1pintheavy cream
Roux (optional - if you like a thicker bisque)
2Tablespoonsall-purpose flour
2Tablespoonsbutterroom temperature
Instructions
Sauté garlic in a large soup pot.
When garlic is sautéed, remove from heat. Add tomatoes, chicken broth, Old Bay seasoning, parsley and pepper to the pot. Stir to combine.
Take soup mixture, and pour into a blender, and puree until desired chunkiness. (All of my soup wouldn't fit into the blender, so I had to blend two different times, and I pureed each batch for about 5 seconds.)
Add soup back to pot, and cook over medium heat.
Add your chopped imitation lobster.
Simmer on medium-low heat for about 45 minutes to really let the ingredients cook through one another.
Just before serving, add the heavy cream and cook until heated through. {** If you prefer a thinner bisque, you can stop at step 7. If you prefer a thicker bisque, continue with step 8.}
In a small saucepan, melt your butter over medium heat, and add the flour.
Whisk the roux mixture until a thick paste forms, about 3-5 minutes, or until the flour loses it's raw smell.
Add the roux to the bisque, and continue stirring and simmer bisque over medium-low heat until bisque thickens to desired consistency.
(If soup does not reach desired consistency, after about 10 minutes, repeat steps 8-10 until bisque is to your desired thickness.)