Lobster Bisque

Introducing a delectable and luxurious recipe for lobster bisque, perfect for any special occasion or just a fancy dinner at home. This recipe uses succulent lobster tails that are roasted to perfection, and the meat is used to make a rich and flavorful stock. The bisque is then made with a combination of sautéed vegetables and a touch of cream and white wine, resulting in a smooth and creamy soup that is sure to impress. The reserved lobster meat is added at the end, giving each bite a burst of flavor and texture. This recipe is definitely a step up from the traditional bisque, and it's sure to be a hit with any seafood lover. So, get ready to indulge in this elegant and mouth-watering lobster bisque.

Lobster Bisque has a long history: Bisque is a type of creamy soup that originated in France during the 18th century. Historically, it was made from lobster shells and other seafood, and was considered a luxurious dish for the wealthy. Today, lobster bisque is still considered a delicacy, and is often served at high-end restaurants and special occasions.

Lobster Bisque is good for you: Lobster is a good source of lean protein, and is also high in omega-3 fatty acids, which are beneficial for heart health. Additionally, the vegetables used in bisque recipes such as carrots, celery and onions are also good source of vitamins and minerals. Bisque also contains milk and cream which provides calcium, Vitamin D and other essential nutrients.

FAQs

Q: Can I use frozen lobster tails for this recipe?

A: Yes, you can use frozen lobster tails for this recipe. Just make sure to thaw them completely before using and adjust the cooking time accordingly.

Q: Can I make the lobster stock in advance?

A: Yes, you can make the lobster stock up to 3 days in advance and store it in the refrigerator.

Q: Can I use canned or store-bought lobster meat instead of roasting my own?

A: Yes, you can use canned or store-bought lobster meat, but the taste and quality may vary. Keep in mind, you will also need to make a stock from a different source.

Q: Can I use different vegetables for the bisque?

A: Yes, you can use different vegetables for the bisque according to your preference. Some popular choices include leeks, fennel, and bell peppers.

Q: Can I make the bisque gluten-free?

A: Yes, you can make the bisque gluten-free by omitting the all-purpose flour and using a gluten-free alternative such as cornstarch.

Q: Can I make the bisque vegan?

A: Unfortunately, this recipe is not suitable for a vegan diet as it contains dairy products and lobster meat. To make it vegan, you'll need to find a different recipe.

Make it

Lobster Bisque

Lobster Stock Ingredients:

6 Lobster tails, 6 oz each

Avocado oil or olive oil

Salt

Pepper

1 onion, chopped

2 carrots, chopped

2 stalks of celery, chopped

3 sprigs of fresh thyme

4 garlic cloves

Lobster Bisque Ingredients:

Cooked Lobster
2 tablespoons butter
1 cup white wine” we used Chardonnay”
2 bay leaves
Kosher salt and black pepper to taste
1 medium-sized onion, diced
1/2 cup chopped carrot
1/2 cup chopped celery
1 cup sliced button mushrooms
2 tablespoons tomato paste
1/8 teaspoon cayenne pepper
2 cups all-purpose flour
3/4 cup whole milk
3/4 cup heavy cream
2 tablespoons chopped fresh chives

Instructions:

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
Using a sharp knife, cut the lobster tails in half lengthwise, and remove the vein. Discard the vein and rinse the lobster tails under cold water before cooking.
In a roasting pan, add 1 medium-sized onion (halved), 2 carrots (chopped), 1 celery stalk (chopped), 4 cloves of garlic, and 3 sprigs of fresh thyme. Place the lobster tails in the pan and brush with avocado oil or olive oil. Season with salt and pepper.
Roast in the preheated oven for 8-12 minutes, or until the shells are bright red and the lobster has been cooked through (internal temperature should be 140 degrees Fahrenheit).
Let the lobster tails cool before removing the meat. Cut the meat into bite-sized pieces and keep in the fridge until needed.
In a heavy pot or Dutch oven, add the lobster shells, 8 cups of water, 2 bay leaves, and a pinch of salt and pepper. Set the temperature to medium-high and bring to a boil. Once it comes to a boil, reduce the temperature to medium-low and let it simmer for at least 40 minutes.
Strain the lobster stock and set it aside.
In the same Dutch oven, over medium heat, melt 2 tablespoons of butter. Add 1 medium-sized onion (diced), 1 diced carrot, 1 diced celery stalk, and 1 cup of sliced mushrooms. Season with a pinch of salt and pepper. Saute until the vegetables are tender (about 5 minutes).
Add 2 tablespoons of tomato paste, 1/8 teaspoon of cayenne pepper, and 2 tablespoons of all-purpose flour. Cook for a couple of minutes. Deglaze the pot with 1 cup of white wine (such as Chardonnay) and scrape the bottom of the pan.
Add the reserved lobster stock and bring to a simmer. Simmer for 20 minutes, or until the vegetables are tender.
Use an immersion blender to blend the mixture until smooth.
Add 3/4 cup of heavy cream and 3/4 cup of whole milk. Bring to a simmer and taste for seasoning, adjusting salt and pepper as needed.
Add most of the reserved lobster meat to the pot and turn off the heat.
To serve, ladle the bisque into bowls and top with the reserved lobster meat and chives (if desired).

Enjoy this delicious lobster bisque recipe!