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Lobster Bisque with a Hint of Saffron
Created by: Howcan Team
Ingredients
- 2 lobsters, about 1 1/2 pounds each
- 4 cups fish stock
- 1/4 teaspoon saffron threads
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1/4 cup dry sherry
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 bay leaf
- Salt and pepper to taste
- Chopped fresh 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 small saucepan, heat the fish stock with the saffron threads over low heat. Let it simmer while you prepare the rest of the bisque.
- In a large pot, melt the butter over medium heat. Add the onion, garlic, carrot, and celery. Cook until the vegetables are soft, about 5 minutes.
- Stir in the flour and cook for 2 minutes, stirring constantly. Gradually whisk in the saffron-infused fish stock. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Stir in the heavy cream and sherry. Add the chopped lobster meat and bay leaf. Simmer for an additional 10 minutes, stirring occasionally. Season with salt and pepper to taste.
- Remove the bay leaf and discard. Using an immersion blender, blend the bisque until smooth. Alternatively, transfer the bisque to a blender and blend in batches until smooth. Return the bisque to the pot and keep warm over low heat.
- Ladle the bisque into bowls and garnish with chopped fresh chives. Serve hot and enjoy!
Lobster Bisque has a rich history dating back to 17th century France, where it was first created by Chef Vincent La Chapelle for King Louis XIV. This luxurious soup quickly gained popularity among the aristocracy and became a staple in French cuisine. The addition of saffron, a prized and expensive spice, adds a subtle floral aroma and a golden hue to the bisque, elevating its flavor profile. Today, renowned chefs like Gordon Ramsay and Thomas Keller have put their own spin on this classic dish, incorporating saffron to enhance its depth of flavor. For the best Lobster Bisque with a hint of saffron, visit Michelin-starred restaurants in France or upscale seafood establishments known for their exquisite culinary creations. The key to a perfect Lobster Bisque lies in using the freshest lobster, a flavorful stock, and a delicate balance of saffron to achieve a harmonious blend of flavors. Whether enjoyed as a starter or a main course, this indulgent soup continues to captivate diners with its decadent taste and rich history.
75 min
4
450 calories
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