Ah, the allure of lobster bisque—it’s like a warm hug from the ocean itself, isn’t it? I’ve always found it fascinating how something so luxurious can be whipped up in the comfort of your own kitchen. Picture this:
a chilly evening, a cozy kitchen, and the rich aroma of simmering lobster filling the air. Pure bliss!
Steps
- Cook the Lobster: Bring 6 cups of water and salt to a boil in a large pot. Add the lobster, cover the pot, and steam for 18-20 minutes until the shell is bright red.
- Cool and Prepare Lobster Meat: Once the lobster cools, extract the meat using kitchen tools. Collect any juices for the stock and refrigerate the meat.
- Prepare the Shells: Break the lobster shells into smaller pieces to use for the stock.
- Make the Stock: Heat oil in a pot and cook the lobster shells until deeply red. Add sliced vegetables and herbs, then stir in tomato paste and cayenne.
- Simmer the Stock: Add lobster cooking water, wine, and additional water if needed. Simmer covered for 45 minutes.
- Strain the Stock: Strain the stock through a colander, then through a fine mesh strainer, discarding all solids.
- Prepare Beurre Manié: Mix butter and flour until combined, forming a paste.
- Finish the Bisque: Add sherry to the stock, bring to a simmer, and whisk in beurre manié. Simmer for 5 minutes until thickened.
- Adjust Consistency: If the bisque is too thin, add more beurre manié. For a too-thick bisque, slowly add more stock or water.
- Incorporate Cream and Lobster: Stir in cream and bring back to a simmer. Add lobster meat and lemon juice, and adjust seasoning as needed.
- Serve the Bisque: Ladle into bowls and serve warm. Store leftovers in the fridge for up to 2 days or freeze for up to 3 months, reheating slowly to avoid separation.
Ingredients
- 7 cups water, divided
- 3/4 teaspoon salt, plus more to taste
- 1 large (2-pound) or 2 small (1-pound) live lobsters
- 2 tablespoons olive oil
- 1 medium yellow onion, sliced
- 1 medium carrot, sliced
- 1 stalk celery, sliced
- 2 sprigs fresh thyme
- 1 clove garlic, sliced
- 2 tablespoons tomato paste
- Pinch of cayenne pepper or to taste
- 1 dry bay leaf
- 1 cup dry white wine
- 2 1/2 tablespoons unsalted butter, at room temperature
- 6 tablespoons all-purpose flour
- 1/3 cup cream sherry
- 1 cup heavy cream
- 2 tablespoons fresh lemon juice
Nutritional Values
Calories: 2766 | Fat: 180g | Saturated Fat: 96g | Cholesterol: 1584mg | Sodium: 5880mg | Carbohydrates: 78g | Dietary Fiber: 6g | Sugars: 24g | Protein: 168g | Vitamin C: 36mg | Calcium: 1152mg | Iron: 6mg | Potassium: 3228mg
FAQ
- What exactly is a bisque?
- A bisque is a type of soup that is rich, smooth, and creamy. Unlike chowders or other soups, it does not contain large pieces of meat or vegetables. Bisques are traditionally made with crustaceans such as lobster or shrimp, but modern variations might use vegetables like mushrooms or tomatoes.
- What is the best type of lobster for making bisque?
- The ideal choice is a live lobster, as the water used to cook it becomes the stock for the bisque. While pre-cooked lobster can be used with fish stock or clam juice, using a live lobster is recommended for the best flavor. Frozen lobster tails are not ideal because they lack the necessary shells to create a rich stock.
- How should lobster bisque be served?
- Lobster bisque pairs wonderfully with a glass of sparkling wine or chilled white wine. It is a light meal, so it can be accompanied by a crisp salad and some French bread for a balanced dining experience.
- Can lobster bisque be prepared in advance?
- Yes, you can prepare lobster bisque ahead of time. If planning three months in advance, combine the lobster meat with the thickened stock, omit the cream, and freeze. For serving, thaw overnight in the fridge, reheat, and add cream and lemon juice. For a two-day advance preparation, store the thickened stock and lobster meat separately in the refrigerator, then reheat and combine when ready to serve.
- How should leftover bisque be stored?
- Leftover bisque can be refrigerated for up to two days or frozen for up to three months. When reheating, especially if frozen, do so slowly over low heat while whisking frequently to maintain its creamy consistency and avoid the cream curdling.
Tips
- Opt for Live Lobsters: Choosing a live lobster is the best option for this recipe, as the water used to cook it becomes the base for the flavorful stock. Using pre-cooked lobsters requires additional ingredients like clam juice, which may not yield the same rich flavor.
- Prepare in Advance: If you’re planning to serve lobster bisque for a special occasion, consider making it ahead of time. You can prepare the stock and add the lobster meat up to three months in advance. Freeze it without the cream, then thaw and complete the recipe closer to your event.
- Adjust the Consistency: When using beurre manié to thicken the bisque, aim for a consistency similar to heavy cream. If it’s too thin, gradually add more beurre manié; if it’s too thick, incorporate additional lobster stock or water.
- Reheating Tips: To preserve the creamy texture of leftovers, reheat the bisque slowly over low heat. Whisk frequently to prevent the cream from separating and ensure a smooth finish.
Equipment
- Large Stock Pot (8- to 10-quart)
- Fine Mesh Strainer
- Lobster Cracker or Mallet
- Kitchen Shears
- Colander
