Lobster Bisque

Lobster bisque is a luxurious and creamy soup that’s perfect for special occasions or when you’re craving a taste of the sea. Made with rich lobster stock, cream, and the sweet meat of lobster tails, this dish is sure to impress even the most discerning palates.

Tasting Notes

The lobster bisque boasts a velvety texture with a deep, savory flavor profile accented by hints of sweet lobster meat and aromatic herbs. It pairs wonderfully with crusty bread or a side salad for a complete meal.

Ingredients

• 4 lobster tails
• 4 cups lobster or seafood stock
• 1 cup heavy cream
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped carrot
• 2 cloves garlic, minced
• 1/4 cup dry sherry
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Kitchen Equipment

• Large pot
• Wooden spoon
• Strainer or cheesecloth
• Blender or immersion blender

Instructions

1. Prepare Lobster Tails: Bring a large pot of salted water to a boil. Add lobster tails and cook for 5-7 minutes until shells turn bright red and meat is opaque. Remove tails from water and let cool. Once cooled, remove meat from shells and chop into bite-sized pieces, reserving shells for stock.
2. Make Lobster Stock: In the same pot used to cook lobster tails, add lobster shells and seafood stock. Bring to a simmer and let cook for 30 minutes to infuse the flavors. Strain the stock, discarding shells, and set aside.
3. Prepare Mirepoix: In a separate large pot, melt butter over medium heat. Add onions, celery, and carrots, cooking until vegetables are soft and fragrant, about 5-7 minutes. Add minced garlic and cook for an additional minute.
4. Create Roux: Sprinkle flour over the cooked vegetables and stir to combine, creating a roux. Cook for 2-3 minutes, stirring constantly, until the roux turns golden brown.
5. Combine Ingredients: Gradually pour in the lobster stock, stirring constantly to prevent lumps. Add chopped lobster meat, sherry, tomato paste, bay leaf, and paprika. Bring to a simmer and let cook for 15-20 minutes to allow flavors to meld.
6. Blend: Remove the bay leaf from the soup. Using a blender or immersion blender, carefully blend the soup until smooth and creamy.
7. Finish Soup: Stir in heavy cream and season with salt and pepper to taste. Let simmer for an additional 5 minutes to heat through.
8. Serve: Ladle the lobster bisque into bowls and garnish with chopped parsley. Serve hot with crusty bread on the side.

Pro Tips

• For a richer flavor, roast the lobster shells in the oven before adding them to the stock.
• Adjust the consistency of the bisque by adding more cream or stock to your preference.
• Garnish with a drizzle of sherry or a dollop of crème fraîche for an extra touch of elegance.

Variations

• Substitute half of the heavy cream with milk for a lighter version of the bisque.
• Add a pinch of cayenne pepper for a hint of heat.
• Incorporate other seafood such as shrimp or crab for a mixed seafood bisque.

FAQs