Introduction
Lobster bisque is a classic French-inspired soup that exudes elegance and decadence. It’s the ultimate choice for a special occasion, a romantic dinner, or when you simply want to indulge yourself. This creamy and flavorful soup is made by simmering lobster shells to create a deeply rich stock, which is then thickened with aromatics, cream, and a touch of brandy or sherry. With tender lobster meat swimming in every bite, it’s a dish that transforms a humble crustacean into an extraordinary culinary experience.
Imagine serving bowls of this luxurious bisque at a candlelit dinner, paired with crusty bread and a crisp white wine—pure bliss!
Key Points and Tips
- Fresh Lobster: Use fresh lobster for the best flavor, though frozen lobster tails can work in a pinch.
- Homemade Stock: The key to a flavorful bisque is the lobster stock, made from the shells. Don’t skip this step!
- Thickening the Bisque: Use flour or rice to thicken the soup while maintaining its silky texture.
- Sherry or Brandy: Adds a touch of warmth and complexity—don’t skip this unless necessary.
- Cream Balance: Add heavy cream at the end to maintain a smooth, rich consistency without overpowering the lobster flavor.
Ingredients
- For the Stock:
- 2 lobsters (about 1 1/2 pounds each) or 4 lobster tails
- 1 tablespoon olive oil
- 1 carrot, diced
- 1 celery stalk, diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups water
- 1/2 cup dry white wine
- For the Bisque:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 1/4 cup sherry or brandy
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, for garnish
