Lobster Bisque

About

Brenda Gantt

I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.

Lobster bisque is a culinary masterpiece that embodies the indulgence of the ocean in a velvety and rich soup. This luxurious dish features the delicate sweetness of lobster, enhanced by a medley of aromatic herbs and spices, and elevated by the creamy base. A bowl of lobster bisque is a journey into refined flavors and a true delight for seafood enthusiasts.

 

 

INGREDIENTS

  • 2 lobsters (about 1 ½ – 2 pounds each), cooked and meat removed
  • 4 tablespoons unsalted butter
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika
  • 1/4 cup all-purpose flour
  • 1/4 cup brandy or dry white wine
  • 4 cups seafood or lobster broth
  • 2 cups heavy cream
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh parsley or chives, for garnish

 

INSTRUCTIONS

  1. Prepare Lobster Meat:
    • Remove the lobster meat from the shells, setting aside some small pieces for garnish. Chop the remaining meat into bite-sized pieces.
  2. Sauté Aromatics:
    • In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened and the onion becomes translucent.
  3. Enhance with Flavors:
    • Stir in the minced garlic, tomato paste, and paprika. Cook for a couple of minutes until the tomato paste is fragrant and the paprika is well-distributed.
  4. Create Roux:
    • Sprinkle the flour over the sautéed vegetables and stir to create a roux. Cook for a few minutes to eliminate the raw flour taste.
  5. Deglaze and Add Broth:
    • Pour in the brandy or dry white wine to deglaze the pot, scraping up any flavorful bits from the bottom.
    • Gradually pour in the seafood or lobster broth while stirring constantly. Allow the mixture to simmer and thicken.
  6. Add Cream and Simmer:
    • Pour in the heavy cream, stirring to combine. Add the bay leaf and fresh thyme leaves.
    • Simmer the mixture over low heat for about 15-20 minutes, allowing the flavors to meld and the soup to thicken.
  7. Blend and Strain:
    • Use an immersion blender or carefully transfer the soup to a regular blender. Blend until the soup is smooth and creamy.
  8. Add Lobster Meat:
    • Return the blended soup to the pot and add the chopped lobster meat. Gently simmer for a few minutes to warm the lobster.
  9. Season and Serve:
    • Season the bisque with salt and freshly ground black pepper to taste.
    • Ladle the lobster bisque into bowls, garnishing each serving with reserved lobster pieces and chopped fresh parsley or chives.

 

TIPS:

  • Strain for Smoothness: For an ultra-smooth texture, strain the blended bisque through a fine-mesh sieve before adding the lobster meat. This step removes any remaining solids, resulting in a velvety consistency.
  • Mind the Heat: When incorporating the heavy cream, be cautious not to bring the bisque to a rapid boil. Cream-based soups can curdle if exposed to high heat, so keep the simmer gentle.
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