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Lobster Bisque
Created by: Howcan Team
Ingredients
- 2 lobsters, about 1 1/2 pounds each
- 4 tablespoons unsalted butter
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 4 cups fish stock
- 1 cup heavy cream
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the lobsters and cook for 8 minutes. Remove the lobsters and let them cool. Once cooled, remove the meat from the shells and chop into bite-sized pieces. Set aside.
- In a large pot, melt the butter over medium heat. Add the onion, carrot, and celery. Cook until the vegetables are soft, about 5 minutes. Add the garlic and cook for an additional 2 minutes.
- Stir in the tomato paste and cook for 2 minutes. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes.
- Gradually whisk in the fish stock, making sure there are no lumps. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and puree in batches, then return to the pot.
- Stir in the heavy cream and cayenne pepper. Add the chopped lobster meat and simmer for 5 minutes. Season with salt and pepper to taste.
- Ladle the bisque into bowls and garnish with chopped chives. Serve hot and enjoy!
Bisque is a luxurious, creamy soup that originated in France. It is typically made with shellfish, such as lobster, crab, or shrimp, and is known for its rich, indulgent flavor. The dish has a long history, dating back to the 17th century, and has been enjoyed by royalty and commoners alike. Renowned chefs like Auguste Escoffier and Julia Child have popularized bisque in their classic French cuisine. Today, the best versions of this dish can be found in coastal regions known for their fresh seafood, such as New England in the United States and Brittany in France. The key to a perfect bisque lies in the quality of the shellfish and the slow, careful simmering of the soup to develop its deep, complex flavors. While traditional bisque is made with shellfish, there are also delicious alternatives for vegetarians, such as tomato or mushroom bisque, which capture the essence of the original dish in a unique way.
90 min
4
450 calories
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