Simplified Lobster Bisque

Name: Simplified Lobster Bisque
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 whole lobsters (about 500g each); 2 tablespoons olive oil; 1 cup onion (chopped); 1 cup celery (chopped); 1 cup carrot (chopped); 2 cloves garlic (minced); 1 tablespoon tomato paste; 1 teaspoon paprika; 1 litre water; 2 tablespoons butter; 1/4 cup all-purpose flour; 1 cup heavy cream; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper (freshly ground); 2 tablespoons cognac (optional); 1 tablespoon lemon juice (freshly squeezed)

55 min 4 servings Medium

All Recipes

Simplified Lobster Bisque

A rich and creamy lobster bisque that's easy to prepare at home.

Prep

20 min

Cook

35 min

Total

55 min

Servings

Difficulty

Medium

Lobster bisque is a classic French soup known for its rich flavour and velvety texture. Traditionally, it can be quite a complex dish to prepare, but this simplified version brings the luxurious taste to your table with less effort. Whether you're hosting a fancy dinner party or simply indulging in a comforting meal, this lobster bisque is perfect for any occasion. Made with fresh lobster, aromatic vegetables, and a touch of cream, it’s a dish that embodies elegance and comfort.

Ingredients

Servings

Lobster Stock

Bisque

Instructions

Prepare the Lobsters

Boil lobsters in a large pot of salted water for 8-10 minutes until bright red. Remove and let cool. Extract the meat and set aside; reserve the shells.

Pro tip: Ensure to cook the lobsters until they reach an internal temperature of 145°F (63°C).

Make the Stock

In a large pot, heat olive oil over medium heat. Add lobster shells, onion, celery, carrot, and garlic. Cook for 5 minutes until vegetables are soft. Stir in tomato paste and paprika.

Pro tip: Crush the shells with a wooden spoon to release more flavour.

Simmer the Stock

Add water to the pot and bring to a boil. Reduce heat and simmer uncovered for 20 minutes. Strain the stock through a fine sieve into a clean pot, discarding solids.

Pro tip: Simmering helps develop a deeper flavour.

Thicken the Bisque

In a separate pot, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in strained lobster stock until smooth. Simmer for 5 minutes until slightly thickened.

Pro tip: Whisk continuously to prevent lumps.

Finish the Bisque

Reduce heat to low. Stir in heavy cream, salt, pepper, cognac, and lemon juice. Add lobster meat and heat through without boiling.

Pro tip: Do not boil after adding cream to prevent curdling.

Serve

Ladle bisque into bowls and garnish with parsley or a swirl of cream. Serve immediately.

Pro tip: For a touch of elegance, serve with a side of crusty bread.

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Tips & Tricks

<ul><li>Use fresh or frozen lobster for the best flavour.</li><li>A blender ensures a smooth texture.</li><li>Simmer gently to meld the flavours.</li><li>Use heavy cream for a rich, luxurious finish.</li></ul>

Serving Suggestions

Serve the bisque hot, garnished with a sprinkle of fresh parsley or a dollop of cream for an elegant touch. Pair it with a crisp white wine, like a Chardonnay or Sauvignon Blanc, to complement the rich flavours. This bisque can be prepared a day in advance and gently reheated, making it convenient for entertaining. Store leftovers in the refrigerator for up to 3 days or freeze for up to a month.