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Lobster Bisque

Lobster Bisque
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This Lobster Bisque recipe delivers a rich, creamy, and luxurious seafood soup bursting with authentic lobster flavor. Perfectly smooth and velvety, it combines fresh lobster meat, aromatic vegetables, and fragrant herbs into a gourmet dish that’s easy to prepare at home. Whether for a special occasion or a comforting meal, it offers an elegant taste of the sea with simple ingredients and straightforward techniques.

Ingredients

Scale

Lobster and Stock Ingredients

  • 1 to 2 pounds fresh lobster meat
  • Lobster shells or 1 whole lobster (for stock)
  • 4 tablespoons butter (divided)
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced (divided)
  • 2 tablespoons tomato paste
  • 1/4 cup cognac or brandy
  • 1/2 cup dry white wine
  • 4 cups water (enough to cover shells)
  • 2 sprigs fresh thyme
  • 2 bay leaves

Finishing Ingredients

  • 1 cup heavy cream
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Variations and Garnishes

  • Pinch of cayenne pepper or paprika (for spicy twist)
  • Coconut milk (substitute for heavy cream for dairy-free version)
  • Splash of roasted red pepper puree (for vegetable boost)
  • Additional seafood like crab meat or shrimp (for seafood medley)
  • Fresh tarragon or chives (alternative herbs)
  • Finely chopped chives, good-quality olive oil, or crème fraîche (for garnish)

Instructions

  1. Prepare the Lobster Stock: Heat 2 tablespoons of butter in a large pot. Sauté chopped onion, carrot, celery, and half the garlic until fragrant and translucent. Add lobster shells or whole lobster, tomato paste, thyme sprigs, and bay leaves. Pour in cognac and allow the alcohol to cook off for a few minutes. Add white wine and enough water to cover the shells. Simmer gently for about 45 minutes, then strain the stock through a fine sieve, discarding solids. Set aside the flavorful broth.
  2. Cook the Aromatics: In a clean pot, melt remaining butter and sauté the remaining finely chopped onions and garlic until soft and translucent. This fresh sauté builds a complex, layered flavor foundation for the bisque.
  3. Blend and Strain: Add the reserved lobster stock and diced lobster meat to the pot. Simmer briefly to combine flavors. Use an immersion blender to puree the bisque until smooth, then strain through a fine sieve to remove any remaining shells or herbs for an ultra-silky texture.
  4. Add Cream and Final Seasoning: Return the strained bisque to low heat. Stir in the heavy cream gently, avoiding boiling to keep the cream smooth. Season with salt and freshly ground pepper to taste. Warm through until flavors meld beautifully before serving.

Notes

  • Use fresh or freshly cooked lobster meat for the best flavor and texture.
  • Slow and gentle simmering of the stock extracts the maximum depth of flavor from the shells.
  • Strain the bisque more than once for an impeccably smooth consistency.
  • Add cream gradually over low heat to prevent curdling and keep it silky.
  • Taste frequently and adjust seasoning to balance richness and acidity.
  • Optional: For a dairy-free bisque, substitute heavy cream with coconut milk.
  • Optional: Omit cognac and wine if avoiding alcohol, replace with lemon juice or seafood stock.

Nutrition

Keywords: lobster bisque, seafood soup, creamy lobster soup, gourmet seafood, bisque recipe, French bisque, lobster recipe, gluten free soup

Find it online: https://tastebudtrek.com/lobster-bisque/