If you're not familiar with this French seafood soup, then let us briefly introduce you to the dish. The bisque is a highly seasoned soup traditionally made with a strained broth made from lobster or other crustaceans. It is also available in variations that include shrimp, crab, langoustine, and crayfish. A bowl of this delicious, rich, and creamy soup is guaranteed to impress any guest.
How to Make Lobster Bisque
A basic lobster bisque recipe calls for 2 tablespoons of flour, a bay leaf, and heavy cream. When cooking the lobster, it's important to remember that the shell should be even, but the meat should have a slight ammonia smell. The seafood stock should be simmered for about 8-10 minutes to reduce the quantity. You can also substitute the butter with olive oil or cashew cream
To make this delicious soup, heat the mirepoix in butter over medium heat. After 30 minutes, add the lobster meat and then puree in batches. After blending, add the heavy cream and fresh parsley and let it simmer until the bisque is thick.
To prepare the lobster bisque, use a low-sodium lobster stock. For a classic recipe, use the lobster shells, while for a more modern one, discard them. Regardless of the recipe, the lobster meat should be cooked until it is tender and the liquid is thick. A traditional lobster bisque will call for the addition of lobster shells, which enhance the dish's flavor.
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