(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Cooking up a lobster bisque is like bringing a touch of coastal elegance to your kitchen. This creamy, rich soup, brimming with the flavors of fresh lobster, brandy, and seafood stock, is perfect for a special occasion or a cozy night in. The process is straightforward, yet the result is nothing short of gourmet. Let's dive into this luxurious dish that will surely impress anyone at your table.
Lobster Bisque Recipe
Ingredients:
- 2 lobsters (about 1.5 pounds each)
- 2 tablespoons olive oil
- 1 unit onion, chopped
- 2 units carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1/4 cup tomato paste
- 1/4 cup brandy
- 1/4 cup dry white wine
- 4 cups seafood stock
- 1 cup heavy cream
Instructions:
- Cook lobsters in boiling water for 8-10 minutes. Remove meat and set aside. Save shells.
- Heat olive oil in a large pot. Add onion, carrots, celery, and garlic. Cook until soft.
- Add tomato paste and cook for 2 minutes.
- Add lobster shells, brandy, and white wine. Cook for 5 minutes.
- Add seafood stock and bring to a boil. Reduce heat and simmer for 30 minutes.
- Remove shells and blend soup until smooth.
- Return to pot, add cream, and season with salt and pepper. Heat through.
- Serve garnished with lobster meat and parsley.
What You Will Need
Read more: Lobster Rolls Recipe
What you will need to make lobster bisque
- Lobsters: Provide rich, sweet meat and shells for a deeply flavorful broth.
- Olive oil: Essential for sautéing vegetables, adding a subtle fruity note.
- Onion: Adds sweetness and depth to the bisque's base.
- Carrots: Contributes natural sweetness and color to the soup.
- Celery: Adds a slight bitterness, balancing the sweetness of other vegetables.
- Garlic: Infuses the bisque with a robust, aromatic flavor.
- Tomato paste: Enhances the bisque with a rich, concentrated tomato flavor.
- Brandy: Adds complexity and a slight sweetness, deglazing the pot.
- Dry white wine: Provides acidity, balancing the richness of the bisque.
- Seafood stock: Forms the flavorful base, intensifying the lobster taste.
- Heavy cream: Adds luxurious creaminess, making the bisque velvety smooth.
Tools and Instruments Required
What tools/instruments will be needed to make Lobster Bisque Recipe
- Large pot: Essential for boiling lobsters and simmering the bisque. It provides enough space for all ingredients to cook evenly.
- Tongs: Useful for handling hot lobster shells and meat without burning yourself. They provide a firm grip.
- Blender: Necessary for pureeing the soup to achieve a smooth, creamy texture. It ensures all ingredients are well-incorporated.
- Strainer: Helps remove lobster shells and any large pieces from the bisque. It ensures a smooth final product.
- Measuring cups: Important for accurately measuring liquids like brandy, wine, and cream. Precision is key for balanced flavors.
- Knife: Needed for chopping vegetables like onions, carrots, and celery. A sharp knife makes prep work quicker and safer.
Lobster Bisque Recipe
A rich and creamy lobster bisque perfect for special occasions.
Print
Jump to comment
Pin This
Ingredients:
Main Ingredients
- 2 lobsters Lobsters (about 1.5 pounds each)
- 2 tablespoons Olive oil
- 1 unit Onion, chopped
- 2 units Carrots, chopped
- 2 stalks Celery, chopped
- 3 cloves Garlic, minced
- 1/4 cup Tomato paste
- 1/4 cup Brandy
- 1/4 cup Dry white wine
- 4 cups Seafood stock
- 1 cup Heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook lobsters in boiling water for 8-10 minutes. Remove meat and set aside. Save shells.
- Heat olive oil in a large pot. Add onion, carrots, celery, and garlic. Cook until soft.
- Add tomato paste and cook for 2 minutes.
- Add lobster shells, brandy, and white wine. Cook for 5 minutes.
- Add seafood stock and bring to a boil. Reduce heat and simmer for 30 minutes.
- Remove shells and blend soup until smooth.
- Return to pot, add cream, and season with salt and pepper. Heat through.
- Serve garnished with lobster meat and parsley.
Notes:
For a richer flavor, you can roast the lobster shells before adding them to the soup.
Read more: Lobster Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg
Keywords:
Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the bisque up to the point of adding the cream.
- Let it cool completely.
- Store in an airtight container in the fridge for up to 2 days.
- When ready to serve, reheat gently on the stove, then add cream.
Freezing Instructions
- Prepare the bisque up to the point of adding the cream.
- Let it cool completely.
- Pour into freezer-safe containers, leaving some space for expansion.
- Freeze for up to 3 months.
- Thaw in the fridge overnight.
- Reheat gently on the stove, then add cream.
Adding a splash of brandy to the lobster bisque not only enhances the flavor but also helps to deglaze the pot, lifting all those delicious caramelized bits from the bottom.
Frequently Asked Questions
FAQ:
How do I cook the lobsters?
Boil them for 8-10 minutes, then remove the meat and save the shells.
Can I use frozen lobster?
Fresh is best, but frozen works too. Just thaw completely before cooking.
What can I substitute for brandy?
Use sherry or cognac as a substitute.
How do I make the bisque smoother?
Blend thoroughly and strain through a fine mesh sieve if needed.
Can I make this ahead of time?
Yes, prepare up to adding the cream. Reheat and add cream just before serving.
0 thoughts on “Lobster Bisque Recipe”