- Chicken or seafood broth (liquid base for bisque)
- White wine (optional, adds depth of flavor)
- Heavy cream (for creamy texture and richness)
- Unsalted butter (used for sautéing vegetables and enriching the soup)
- Olive oil (for sautéing onions to prevent burning)
- Thyme (herb for seasoning)
- Bay leaf (adds subtle flavor, remove before serving)
- Salt and pepper (to taste, adjust according to preference)
- Lemon juice (optional, for brightness and freshness)
- Chilled water (for deglazing the pan after sautéing vegetables)
- Cream cheese (used in some recipes for additional creaminess)
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Steps
### Creamy Lobster Bisque Recipe: A Flavorful Seafood Delight
#### Ingredients:
- 2 lb (1 kg) live lobsters
- 4 cups (960 ml) unsalted chicken or seafood stock
- 3 tablespoons unsalted butter, divided
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (150 g) heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon all-purpose flour
#### Step-by-Step Instructions:
1. **Prepare the Lobsters:**
- Place the lobsters in a large pot and cover with cold water by about an inch.
- Bring to a boil, then reduce heat and simmer for 8-12 minutes or until the shells turn bright red.
2. **Extract the Lobster Meat:**
- Remove the lobsters from the pot and let them cool slightly.
- Using kitchen shears, cut along the back of each lobster, remove the meat, and discard the shell.
- Chop the lobster meat into small pieces.
3. **Make the Stock Base:**
- Strain the lobster water to remove any impurities.
- Place 2 cups of the strained stock in a large pot with the remaining lobsters' shells.
- Bring to a boil, then reduce heat and simmer for about 1 hour to allow flavors to meld.
4. **Sauté Onions and Garlic:**
- In a separate pan, melt 2 tablespoons of butter over medium heat.
- Add the chopped onions and sauté until translucent (about 5 minutes).
- Add minced garlic and cook for an additional minute until fragrant.
5. **Combine Ingredients:**
- Pour in the strained lobster stock into the onion mixture.
- Stir in the heavy cream, salt, black pepper, lemon juice, thyme, and bay leaf.
- Simmer over low heat for about 10 minutes to allow flavors to blend well.
6. **Thicken with Flour:**
- In a small bowl, mix 1 tablespoon of flour with 2 tablespoons of cold water until smooth (this is known as a roux).
- Slowly pour the roux into the soup while stirring continuously to avoid lumps.
- Continue simmering for another 5 minutes.
7. **Blend and Strain:**
- Use an immersion blender to blend the bisque until smooth, or transfer it to a regular blender and blend in batches.
- Strain the bisque through a fine-mesh sieve to remove any remaining solids.
8. **Reheat and Serve:**
- Return the strained bisque to the pot and reheat gently over low heat.
- Stir in the chopped lobster meat just before serving to keep it tender.
- Garnish with a swirl of heavy cream, a sprinkle of fresh herbs (like parsley), or a slice of lemon.
9. **Presentation Tips:**
- Serve hot in individual bowls for an elegant dining experience.
- Pair with crusty bread, a crisp salad, or a light dessert like lemon sorbet to enhance the flavors and textures.
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By following these detailed steps, you'll be able to create a rich, flavorful, and creamy lobster bisque that will impress your guests. Enjoy this delicious dish as a special occasion meal or a comforting dinner at home!