Lobster Bisque Recipe
The word "bisque" originates from the French term for a smooth, creamy soup made from crustaceans. While bisque can be made from shrimp, crab, or other shellfish, lobster bisque has gained popularity as one of the most elegant variations.
Equipment
- Large pot
- Tongs
- Cutting board and knife
- Blender or immersion blender
- Fine mesh sieve or strainer
- Ladle
- Saucepan
Ingredients
- 2 live lobsters (about 1.5 lbs each)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, diced
- 1 carrot, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 4 cups seafood or lobster stock
- 1 cup heavy cream
- 1 bay leaf1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice
- Fresh chives or parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until they turn bright red. Use tongs to remove the lobsters and set them aside to cool. Once cool, remove the meat from the claws and tails. Save the shells for later.
- In the same large pot, heat olive oil and butter over medium heat. Add the diced onion, carrot, and celery, cooking until softened (about 5-7 minutes). Add garlic and cook for an additional minute.
- Stir in the tomato paste and paprika, cooking for about 2 minutes. Add the white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 3 minutes to reduce slightly.
- Add the lobster or seafood stock to the pot, along with the reserved lobster shells and the bay leaf. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes to infuse the flavors.
- Remove the lobster shells and bay leaf. Use a blender or an immersion blender to purée the soup until smooth. For an extra creamy texture, pass the soup through a fine mesh sieve into a clean pot.
- Chop the lobster meat into bite-sized pieces. Stir the lobster meat, heavy cream, and lemon juice into the bisque. Simmer gently for 5 minutes to heat the lobster through. Season with salt and pepper to taste.
- Ladle the bisque into bowls, garnish with fresh chives or parsley, and serve with crusty bread or crackers for dipping.