Lobster Bisque

Lobster soup – a classic creamy and swish extremely seasoned soup made up of lobsters and aromatics that's a Valentine’s Day favorite entree or served as a primary course. A dream indulgence of a five-star eating simply in time for cozy date night at home!

Lobster Bisque

Lobster soup may be a classic entree of French origin. It’s a creamy, swish and saporous soup supported a strained broth from lobsters. however you may conjointly use an equivalent technique with crabs, shrimps or crayfish.

Bisque is really a technique of extracting flavor from crustaceans (hard shelled-sea creatures) by cooking with aromatics to form a deeply tasteful stock, then strained out, simmered once more and pureed.

The best half concerning this formula is that it’s cheap. Rather than shopping for an entire lobster, you'll use recent  or frozen lobster tails.

Lobster Bisque

Guess what? Typically at now of the year Lobster tails square measure on sale  $5-6 a chunk. I simply checked and most supermarkets have it on sale . 

Bisque is created victimisation rice as a stuff, here I used cream – leftover from my different formula.  Cream is supplementary at the tip a part of cookery therefore leading to a  luscious soup with full essence of lobsters. To feature another layer of texture, this soup is topped  with a buttery and creole-seasoned lobster meat . Oh YES! 

And what’s a decent heat soup while not a bit kick of heat? Here, I conjointly supplementary my go-to home-baked Creole Seasoning, and a splash of cayenne pepper. I did land up a complete bowl before I took these shots. You know, simply to heat up my belly.

Lobster Bisque

  • 2-3 tails (Fresh or Frozen)
  • 2 tablespoons (28.3 g) olive oil extra virgin
  • 1/2 cup (75 g) onion chopped
  • 1 /4 cup celery , diced
  • 1 teaspoon (2.60 g) creole seasoning
  • 1/2 teaspoon (3.40 g) paprika
  • ½ – 1 teaspoon (0.90- 1.80 g) white pepper
  • 1 tablespoon (25 g) tomato paste
  • 2-2 1/2 cups (705-940 g) lobster stock (adjust to desired thickness)
  • 1 cup (240 g) heavy cream
  • 2- 3 tablespoons (28.4 g) butter
  • 2 teaspoons (5.60 g) garlic minced
  • 1 teaspoon (0.80 g) Fresh thyme
  • ½ cup (119.50 g) dry white wine , replace with stock
  • 2 teaspoons (34 g) Worcestershire sauce
  • 1/4 -1/2 teaspoon (0.90 g) cayenne pepper (optional)

  1. Start by boiling Lobster tails for for about 3-4 minutes , long enough for the until shells to turn slightly red. Let it cool.
  2. Once cool, remove lobster tails from the pot and reserve stock.
  3. Place tail on its side on counter and use both hands to press down on tail until shell cracks. Then hold tail, flippers facing you and shell facing down, with your thumbs on opposite sides. Pull back on both sides to crack open shell and remove meat.
  4. You can alternatively use a kitchen shear to cut down the center of the tail. Then remove the lobster meat . Either way works.
  5. Return lobster shells back to the pot, then add about 4-5 cups water. Bring to a boil then then reduce the heat to medium-low and continue to gently simmer another 20 -25 minutes; if time permits simmer for an additional 20 minutes.
  6. While the stock is simmering chop lobster meat into bite sized pieces. Chill until ready to be used.
  7. When ready strain the shells from the stock and reserve Lobster stock.
  8. Add olive oil to medium sized saucepan over medium high heat. Saute onion and garlic, celery and thyme and cook for about 4-5 minutes.
  9. Slowly add the wine, if using any, then stir in the Worcestershire, creole seasoning, paprika and white pepper. Cook for about a minute.
  10. Then stir in the tomato paste, followed by lobster stock. Simmer for about 8- 10 minutes.
  11. Add cream and butter – let it melt , then remove from stove. 
  12. Add to a blender and puree. Puree in batches – It helps prevents pressure from building inside – alternatively you may use a stick blender in the pot until smooth.
  13. Season with salt and cayenne pepper to taste, if desired.
  14. Place a sauce- pan over medium heat, then add about 1 tablespoon butter to it followed by chopped lobster meat, season with creole seasoning lightly and saute for about 2 minutes or until warmed through.
  15. Top individual bisque with lobster and Serve immediately.

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