Lobster Bisque
You don’t have to go to a fancy restaurant to enjoy a decadent bowl of lobster bisque. Make this rich, creamy soup right in your own kitchen. With my 3 step process, it’s easier than you think, and your wallet will agree! I love this recipe because it makes any day feel like a special occasion. Serving this to your family and friends is sure to make them feel special too. After all, any dish with lobster is pretty fancy! What is bisque Bisque is a French style of smooth, creamy soup with a velvety texture that is made from shellfish broth. Lobster bisque is a rich and decadent soup made with strained broth from lobster shells. Making lobster bisque is a three step process Step 1: Cook the lobster Add thawed lobster tails to a pot of boiling water and simmer them for about six minutes or until the internal temperature reads 180 degrees. Remove the lobster tails and allow them to cool. Remove the meat from the tails and chop into small pieces. Reserve both the lobster shells and the lobster water. Step 2: Make the lobster broth Measure and prepare all of your ingredients ahead of time. Chop 1 shallot, 1 carrot, 1 stalk of celery, and smash 3 cloves of garlic. Measure out 2 Tbsp butter, 1 cup of white wine, 2 Tbsp cognac, 1/4 cup tomato paste, and 4 cups seafood broth. Have a sprig of thyme and a bay leaf ready, and measure out 1 tsp of salt. Artzy Foodie Tip: A good mise en place makes the cooking process go much smoother. In a dutch oven, over medium heat, sautee the shallots, carrots, celery, and garlic in the butter until tender. Stir in the tomato paste and cook for another three minutes. Add the white wine and cognac to deglaze the pan. Deglaze means to add liquid to a hot pan to get all the brown bits off the bottom. Artzy Foodie Tip: Those brown bits are little flavor treasures and they make for an easy cleanup of your dutch oven! Cook 2-3 minutes to burn off the alcohol. Add the reserved lobster shells, 2 cups of the reserved lobster water, the seafood stock, the thyme, the bay leaf, and the salt. Bring to a boil, then reduce the heat to medium and simmer covered for 1 hour. Strain the broth through a fine sieve and set aside. Step 3: Make the bisque The bisque begins with a roux. A roux is a thickener made by whisking together equal parts of fat (butter or oil) and flour in a warm pan. Artzy Foodie Tip: The longer you cook the roux, the more brown it becomes and the less thickening power it has. In a large dutch oven, over medium heat, melt 4 Tbsp butter. Whisk in 1/4 cup flour and cook for 3-5 minutes until it starts to brown and begins to smell slightly nutty. Whisk in the lobster broth and 1 cup heavy cream and bring to a simmer. Serving the bisque To serve the lobster bisque, place a few pieces of the chopped lobster in the bottom of a soup bowl. And, for a dramatic presentation, slowly pour the bisque over the top of the lobster. For a little bit of heat, garnish with some cayenne pepper! This decadent, creamy bisque with tender chunks of lobster is sure to show your family and friends just how special they are! Be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! A decadent, rich, velvety soup with chunks of lobster meat!