Friday nights are potluck night in Compass Cay, Exumas. We were looking forward to a fun evening with the other boaters in the marina. Since it has been a windy week, the marina is full of all types of boats from a 34 sailboat to 100 plus foot mega yachts. We were looking forward to a fun night with the friends that we have made here which are as varied as the boats they own and operate.
It was also a great opportunity for me to get my creative culinary juices flowing. What to bring? I had decided that whatever I made it was going to include the lobster tail that I had purchased from the local fisherman here in Compass Cay plus I was going to make a curry dip to go with a cucumber that I had on hand.
I was really craving lobster bisque but it was too warm for a soup and too hard to bring to a potluck. I had originally planned to make pasta with a lobster cream sauce so I thought, hmmm, why not create a lobster bisque cream sauce to go over pasta shells? I ran the idea by Jamie and he thought is sounded quite tasty.
Here's the recipe that I came up with using the ingredients we had on hand on the Destiny. There is always a bit of improvising when you are out cruising. This is not exactly a low calorie, low fat entree but some times you need to splurge!
Compass Cay Lobster Bisque Pasta
1 cup of celery, fine dice
1 shallot, fine dice
4 tablespoons butter
2 cups of tomato soup (from a 32 ounce box)
2 cups of chicken stock
salt and pepper to taste
1 teaspoon Blackened Redfish Magic seasoning
8 ounce package cream cheese
2 cups of shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup of heavy whipping cream
2 cups of cooked (steamed) lobster meat, diced
1 box of pasta shells, cooked according package directions
1/4 cup sherry
In a medium size sauce pan, add butter, celery and shallot and cook until celery has softened over medium high heat. Add tomato soup and chicken stock, stirring to combine. Seasoning with salt, pepper and Blackened Redfish seasoning. Using an immersion blender, puree the sauce until smooth. Add cheeses and turn the heat down to medium low and stir constantly until cheese is melted. Use the immersion blender again to puree the sauce until smooth. Add lobster and cream and stir to combine. Add pasta shells and stir to combine. Continue to cook over low heat until lobster and pasta is warmed through. Stir in sherry.
Serve immediately sprinkled with additional Blackened Redfish Seasoning and freshly grated Parmesan cheese.
I combined all the ingredients in a crock-pot and turned it to low and it made a great dish to bring to a boater's potluck! My husband loved it and he is quite picky and a gentleman from England that it was "scintillating". That definitely made me smile!!
PS You can find the recipe for the curry dip under my Wildtree recipe blog section.