Introduction
Lobster Bisque is a classic French seafood soup known for its luxurious, creamy texture and deep, rich lobster flavor. Made by simmering lobster shells with aromatics, white wine, and cream, the dish is a staple in fine dining. The result is a velvety, flavorful bisque that’s both comforting and sophisticated, often served as a starter or main course in elegant meals.
Ingredients
- 2 lobsters (about 1-1.5kg total weight)
- 2 tbsp olive oil
- 1 small onion (chopped)
- 1 carrot (chopped)
- 1 celery stalk (chopped)
- 3 garlic cloves (minced)
- 1 tbsp tomato paste
- 1/2 cup dry white wine
- 1/2 cup cognac or brandy (optional)
- 1-2 bay leaves
- 1 sprig fresh thyme
- 4 cups seafood or fish stock
- 1/4 cup long-grain rice (for thickening)
- 1 cup heavy cream
- 1 tbsp butter
- Salt and freshly ground black pepper (to taste)
- Fresh parsley (for garnish)
- Lemon wedges (optional, for serving)
Instructions
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Prepare the lobster:
- Boil the lobsters in salted water for 8-10 minutes until they are fully cooked. Remove them from the water and let them cool slightly. Once cool, extract the meat from the claws and tails, and set it aside for later. Keep the shells for the stock.
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Make the lobster stock:
- In a large pot, heat olive oil over medium heat. Add the lobster shells and sauté for 5-7 minutes, stirring frequently. Add the chopped onion, carrot, celery, and garlic, and cook until softened (about 5 minutes).
- Stir in the tomato paste, cooking for an additional 2 minutes. Add the white wine and cognac (if using), letting it reduce slightly. Add the seafood stock, bay leaves, and thyme, and bring to a boil. Reduce the heat and simmer for 30-40 minutes to extract the flavors from the shells.
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Strain the stock:
- Strain the stock through a fine-mesh sieve, discarding the solids. Return the stock to the pot, and add the rice. Simmer for another 15-20 minutes, until the rice is tender and begins to thicken the stock.
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Puree the bisque:
- Use an immersion blender or transfer the mixture in batches to a blender. Blend until smooth and creamy. If needed, strain the bisque again for a perfectly silky texture.
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Add the lobster and cream:
- Return the bisque to the pot and stir in the heavy cream. Season with salt and pepper. Add the reserved lobster meat, stirring gently to warm it through. Add a tablespoon of butter for extra richness.
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Serve:
- Ladle the bisque into bowls, garnishing with freshly chopped parsley. Serve with lemon wedges on the side for a touch of acidity, if desired.
Health Considerations
- Lobster Bisque is high in fat and calories due to the use of heavy cream and butter. For a lighter version, you can substitute some of the cream with milk or use low-fat cream.
- Be mindful of sodium levels in the stock and adjust salt to taste.
Serving Suggestions
- Serve the bisque with crusty bread or baguette for dipping. A simple green salad on the side can balance the richness of the soup.
- For an extra luxurious touch, drizzle a bit of truffle oil or top with a small dollop of crème fraîche.
Tips
- Lobster shells: Using the shells for the stock is essential for maximizing flavor. Sautéing the shells first brings out their natural oils, which add depth to the bisque.
- Rice as a thickener: Traditional bisque often uses rice to create a creamy texture without relying solely on cream. This method gives the soup a rich body while keeping the flavors balanced.
- Blending technique: For the smoothest bisque, use a high-powered blender and strain the soup through a fine sieve after blending. This removes any tiny shell fragments and creates a velvety consistency.
