Bisque Cremosa Salsa di Frutti di Mare con Linguinne – Papa Don

Creamy Seafood Bisque Sauce with Linguine a la Papa Don

This recipe is a treasured creation with loads of family history.  A result of playing in the kitchen, it was created by modifying two recipes into one.  This one will knock their socks off.  Be sure to play a bit yourself and see the final recommendations for changing flavors.

Original recipe makes four servings.

1/4 cup margarine

2 large knob onions, chopped  with greens

1 clove garlic, minced

1 carrot, chopped

1 bay leaf

1/2 teaspoon dried thyme

2 small raw lobster tails in the shells

1/4 cup of crushed (not chopped) walnuts

6 large raw shrimp deviened

1 10 oz. can whole baby cams with juice

1 6-10 oz can of Jumbo White Lump Crab meat

1 cup Pinot Grigio wine

3/4 cup chopped plum tomatoes

4 cups chicken stock

2 cups of Clam Juice

1 cup heavy whipping cream

3 tablespoons chopped fresh parsley

1 tbsp baby capers

Parmesan cheese

salt to taste

ground black pepper to taste

Tobasco sauce  to taste ( I like it with about two tablespoons, but you can regulate the heat)

(See the seasoning suggestion below)

Directions

  1. Melt the margarine over medium heat in a large saucepan or stockpot; add the onion, garlic, carrot, bay leaf, and thyme. Cook, stirring occasionally, until the onion softens. Add the lobster shells, and cook until they turn red.
  2. Add the wine and tomatoes. Bring to a gentle boil, and simmer for about 5 minutes. Add the chicken stock and clam juice and bring to a boil. Reduce the heat to medium, and simmer for 20 minutes.
  3. Remove the bay leaf.
  4. Remove the lobster shells; remove the meat from the shell, and set aside.
  5. Place the sauce, in batches if necessary, and 1/2 of the meat (chopped) of one lobster in a blender or food processor; process until smooth. Return the sauce to the pot, and bring to a boil. Add the cream and heat through until creamy, then lower the heat to a low simmer
  6. Now it’s time to add the meat.  Prepare each meat type separately, as follows
    a)  Just chop the remaining lobster meat into bite sized bits and set aside.
    b)  Drain the clams and pat dry.  Heat a small fry pan and saute the clams with a teaspoon of wine and a teaspoon of margarine.  When browned, remove from the heat and set aside.
    c) Be sure the shrimp is either fresh or thoroughly thawed in cold water. (Never thaw seafood in warm or hot water…never!)  Remove all shells and rinse.  Cut the raw shrimp into bite sized pieces (generally, two slices will produce three pieces per shrimp).  Let the shrimp come to room temperature.
    Bring a small sauce pan of water to a rolling boil, then place all the shrimp pieces into the boiling water and turn the heat to the lowest level.  Stirring gently, watch for the shrimp to turn from raw grey to pink/white in color.  Allow them to simmer until the texture is firm but not hard.  Drain the cooked shrimp and set them aside.
    d) Open the can of crab meat and drain.
    e) Place all the meat in the sauce and continue warming on a low simmer as the linguine is cooking.

    Prepare the linguine according to package instructions for “al dente” pasta.

    Final dressings:

    Tobasco:  Pour it on!  Nothing enhances a seafood sauce like pepper sauce!  You can let each person add their own, or get bold and serve it tangy.  All according to taste.

    Capers:  A tablespoon of capers added to the sauce along with the meat, will add a refreshing salty taste, without the additional salt.

    Fresh ground pepper:  This is also a personal taste.  Try it without, then see how it enriches the flavor afterward.

    Thoku  In place of Tobasco, try (crushed Pickled Mango)  Only for the bold!  If you don’t know what Thoku is, you don’t know what you are missing.  It can only be purchased in Indian Grocers (dot, not feather).  Listen closely…1/4  to 1/2 teaspoon..no more!  Put a small amount of the sauce on the side and add a small tapping of Thoku and blend well.  If that doesn’t just blow your mind, then, well,  ignore my suggestion!  But at least try it!

    Place the walnuts in a large pasta bowl and add 1/3 cup of Parmesan cheese.  Toss the cooked linguine in the walnut/cheese mixture, then pour the sauce over the pasta and serve.

    White Wine

    Warm Italian Bread

    Kitchen sink salad

    More Tobasco and Parmesan cheese…This is heaven.

    Mangia!

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