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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Blend and Strain:
- Use an immersion blender or carefully transfer the soup to a regular blender. Blend until the soup is smooth and creamy.
- 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.
- 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.