Suppose you’re not familiar with this dish. In that case, lobster bisque is a delicious, creamy, and flavor-filled soup made by extracting the lobster broth and cooking with various ingredients, spices, and seasoning.
Typically, bisque is a thick, creamy soup of French origins made from shellfish, stock of shellfish, and cream. Asides from using Lobsters for the bisque, crayfish, shrimps, and crabs can also be used to prepare bisque.
Lobster bisque is the more prevalent traditional cuisine and makes for a rich, flavored delicacy.
Ideally, fresh lobsters are used to prepare this bisque, where the lobsters are bought alive, but frozen or fresh lobster tails are another option for those looking cheaper. We’ll use lobster tails in this recipe to prepare our lobster bisque.
Lobster Bisque Recipe
- 1 stick Butter
- ½ cup Olive Oil
- 3 mid-sized Carrots
- 2 mid-sized Onions
- 3 stalks Celery
- 3 cloves Garlic
- 1 tbsp Tomato Paste
- 1 cup White Wine
- 1 pc Bay Leaf
- ½ tbsp Thyme
- 1 cup Cream
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- ½ tbsp Cayenne Pepper
- 3 cup Chicken Stock
- 1 tbsp Parsley Leaves
- 1 tbsp Ground Coriander Seeds
- The first step is to cook your lobster tails. Put them inside a pot and pour water into the pot, and allow them to cook for about 3 minutes, just enough time to be able to deshell them.
- Remove the tails from the pot and keep the stock aside. Cut your tails open and remove the meat. Chop the meat up into smaller pieces and allow it to chill in the freezer till it's time to use it.
- Put your lobster shells back into the pot, add more water and allow it to come to a boil. Reduce your heat and let it simmer for about 30 minutes.
- Turn off your heat and strain your stock thoroughly to remove any pieces of the shell remaining that might have gotten into your stock. Keep your stock aside.
- Pour your oil into a saucepan and sauté your onions, celery, garlic, and carrots.
- Add your white wine slowly and stir.
- Add your tomato paste, thyme, bay leaf, black pepper, lobster stock, and chicken stock, and allow to cook for about 10 minutes.
- Pour in your cream and butter and allow your butter to melt properly.
- You can now use a stick blender to blend the mixture till it's gotten a smooth, thick, and creamy consistency.
- Add salt and cayenne pepper, depending on your desired tastes.
- In a separate pan, pour a tablespoon of butter and add your chopped lobster meat. Then season with salt, pepper, and any other seasoning you choose.
- Add your parsley and ground coriander seeds and allow to steam for a couple of minutes.
- Serve your bisque topped with seasoned lobster meat.
How to Serve Lobster Bisque
This dish is best served hot and goes with a variety of side dishes such as:
- Buttered French bread
- Sourdough bread and slices of cheese
- Steak sandwich
- Garlic bread
- Baked potato wedges
Extra Tips to Note
- If you’re using fresh lobsters, they must be live lobsters you’ll have to kill before using. Lobsters tend to go bad quickly after being killed, so if you leave them for too long, it becomes inedible.
- The meat becomes challenging if you cook the lobsters for too long before trying to remove the shell. You want to eat it mushy and tender.
- You can leave out the white wine if you prefer not to cook with it but use more stock instead. Alternatively, you can use brandy in place of white wine.
- If you don’t have a stick blender, you can pour your stock into a regular high-powered blender.
- Traditionally, cooked rice is also used with cream to thicken the bisque, but it isn’t necessary. It gives the bisque a more starchy flavor and is more time-consuming to include.
- After straining your stock from the lobster shells, you can strain again with a finer sieve to avoid getting any shell particles in your stock.
Frequently Asked Questions
How can I thicken my lobster bisque without cooked rice?
The cream and tomato paste in this recipe help to give it a thicker consistency. If this isn’t sufficient, flour can be added to thicken it.
What kind of white wine is suitable for use?
Chardonnay is a good option for white wine. It has a nice flavor without being too sweet.
Can I add juices gotten when cutting my lobster to the stock?
Yes, you can. It adds an extra lobster flavor to the stock, and you need all the taste you can get for this bisque.
Health Benefits of Lobster Bisque
Lobster bisque is a low-calorie diet and is also rich in vitamins, minerals, and even trace elements essential to the body.
Lobsters themselves are known to have several nutritional benefits, some of which are:
- They have a high protein content.
- They help reduce the risk of heart-related diseases.
- They are believed to have anti-cancer properties since they contain selenium and Omega 3 fatty acids.
How to Store Your Lobster Bisque
Lobster bisque is best served fresh and hot, and it’s better to prepare this dish when you want to eat it. The lobster and cream won’t last too long in a fridge. All the same, if you’re going to store it for later use,
- Put it in an airtight container when it completely cools down. It can last only about two days in a refrigerator and shouldn’t be kept any longer.
- Freezing your lobster bisque is likely to affect the overall taste because of the dairy contents of the dish. Your lobster meat might also toughen up when it’s thawed.
How to Reheat
Reheat leftovers over medium heat on a stovetop. Allow it to come to a boil, stirring occasionally. It can also be reheated using a microwave, but this is typical with smaller quantities of soup and might change the texture of the lobster meat.