Classic Lobster Bisque: A Luxurious Seafood Soup

Ingredients

  • 2 live lobsters (1 1/2 pounds each)
  • 1/2 cup butter
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, minced
  • 2 cups white wine
  • 4 cups fish stock
  • 1 cup tomato paste
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • 2 bay leaves
  • 1 cup heavy cream
  • Salt and pepper for seasoning
  • Chopped parsley for garnish

Steps and instructions

  1. In a large pot, bring enough water to boil that can fully submerge the lobsters. Add the lobsters and cook for 15 minutes, until they turn bright red. Remove from the pot and let cool.
  2. Once the lobsters are cooled, remove the meat from the shells. Keep the meat aside and break up the shells into smaller pieces.
  3. In a large pot, melt the butter over medium heat. Add the shells and cook for 10 minutes until they start to brown.
  4. Add the chopped onion, carrots, celery, and garlic to the pot and cook until the vegetables soften.
  5. Pour in the white wine and let it simmer until the liquid is reduced to half.
  6. Add the fish stock, tomato paste, paprika, thyme, and bay leaves. Simmer the soup for 30 minutes on low heat.
  7. Strain the soup to remove solids. Press down on the solids to extract as much flavor as possible. Discard the solids.
  8. Return the strained soup to the pot. Add in the lobster meat and heavy cream. Let it simmer for another 10 minutes.
  9. Season the soup with salt and pepper according to taste.
  10. Before serving, garnish with chopped parsley. Enjoy your homemade lobster bisque!

Tools for making

  • Large pot - Needed to boil water and cook the lobsters.
  • Strainer - Used to strain the soup and separate solids from the liquid.
  • Chef's knife - Essential for chopping onions, carrots, celery, and garlic.
  • Cutting board - Provides a surface for chopping and preparing ingredients.
  • Wooden spoon - Used for stirring and mixing the soup while it simmers.
  • Soup ladle - Helps to serve the bisque without making a mess.
  • Soup bowls - Used for serving the finished lobster bisque.
  • Garnish shaker - Optional tool for sprinkling chopped parsley as a garnish.

Recipe variations

  • Substitute the lobster with crab meat or shrimp for a different seafood variation.
  • Add a splash of brandy or sherry to the bisque for a richer flavor.
  • For a spicier twist, add some cayenne pepper or red pepper flakes to the soup.
  • Include some diced potatoes or corn kernels for added texture and heartiness.
  • For a lighter version, replace the heavy cream with half-and-half or coconut milk.
  • Experiment with different herbs and spices such as dill, chives, or tarragon to customize the flavor profile.
  • For a vegetarian or vegan option, substitute the seafood with chopped mushrooms or tofu and use vegetable stock instead of fish stock.
  • Serve the bisque with crusty bread or croutons for added crunch.
  • Garnish with a drizzle of truffle oil or a sprinkle of grated Parmesan cheese for an extra touch of decadence.
  • Try adding a squeeze of lemon juice or a dash of hot sauce to brighten up the flavors.

Recipe overview

This recipe page outlines the steps to create a rich and flavorful Lobster Bisque. Bisque is a French-style soup known for its creamy, smooth texture and sophisticated taste. This Lobster Bisque recipe takes this classic dish to new heights, by incorporating fresh lobsters, a medley of vegetables, fragrant herbs, and a touch of white wine. Expect to spend some time in the kitchen, as the flavors of this bisque come from a slow and careful cooking process. But the result - a luxurious, restaurant-quality dish - is well worth the effort. By following this recipe, even novice cooks can impress their friends and family with a sophisticated, homemade Lobster Bisque. Enjoy!

Common questions

  1. How long does it take to cook the lobsters? Cook the lobsters for 15 minutes in boiling water until they turn bright red.
  2. Can I use frozen lobster meat instead of live lobsters? Yes, you can use frozen lobster meat as a substitute. Thaw it before adding it to the soup.
  3. Can I use vegetable stock instead of fish stock? Yes, you can use vegetable stock as a substitute if you prefer a vegetarian version of the bisque.
  4. Can I use a different type of alcohol instead of white wine? If you prefer, you can use dry sherry or brandy as a substitute for white wine.
  5. Can I make the soup in advance and reheat it later? Yes, you can make the soup in advance. Store it in the refrigerator and reheat it gently on the stovetop before serving.
  6. How long will the lobster bisque keep in the refrigerator? The lobster bisque will keep well in the refrigerator for 2-3 days when stored in an airtight container.

Serving dishes and utensils

  • Large Pot - A large pot is needed for boiling the lobsters and preparing the soup.
  • Strainer - A strainer is essential for removing solids and straining the soup.
  • Soup Ladle - A soup ladle will help in serving the hot lobster bisque.
  • Chef's Knife - A sharp chef's knife is required for chopping the vegetables and removing meat from the lobster shells.
  • Cutting Board - A cutting board provides a sturdy surface for chopping vegetables and preparing ingredients.
  • Soup Bowls - Soup bowls are ideal for serving the lobster bisque.
  • Soup Spoons - Soup spoons are designed with a deeper bowl for sipping the delicious bisque.
  • Garnish Sprinkler - A garnish sprinkler can be used to evenly sprinkle chopped parsley on top of the soup for added flavor and presentation.

Origin stories

Traditionally a French dish, lobster bisque hails from the days when coastal dwellers would utilize the entire lobster to create this hearty soup. The classic bisque is painstakingly prepared by grinding or pounding the shells of the lobster into a fine paste that is then used to thicken the soup. In modern cooking methods though, this laborious process has been largely simplified. One might be surprised to know that bisque was originally made with game birds and not seafood. The word 'bisque' is derived from 'bis cuites' meaning 'twice cooked' in French, referring to the initial sautéing and subsequent simmering that gives the soup its depth of flavor. It's fascinating to see how this humble, rustic dish has evolved over centuries into a sophisticated staple of haute cuisine, often associated with luxury and indulgence.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.