Seasonal Chef: Making an Easy Lobster Bisque at Home

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Lobster Bisque. It’s a soup that seems unattainable in a home kitchen. Generally served at upscale restaurants, it’s not your average cream soup at home. I do like a challenge, and making an easy lobster bisque at home can be just that, easy! Right up front I will tell you this is not one of my typical 30 minute recipes. What I will tell you is that the active prep time is probably only about 15 minutes. Your stove top is going to do all the work. Lobster bisque is also a perfect make-ahead course for your Valentine’s Day dinner, or any special dinner for that matter.

lobster tails

When you have lobster bisque out, it’s most likely created with a long cooking process, where the chef is using the entire lobster. At home that can be daunting. (Cue Diane Keaton in Annie Hall.) I went easy and got lobster tails.

lobster tails

The first thing you want to do is cook the tail meat, for about 8 minutes.

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Remove the tails and skim off the protein.

celery

Your mire a poix is going to be celery, carrot, onion and garlic. I used the inner celery stalk to keep things mild, yet flavorful. Save the tender leaves for garnish.

lobster

Once you remove the meat from the shells,

making lobster bisque stock

you add them along with sherry and tomato paste to the vegetables. Then the reserved cooking water is added and you let it simmer for 30-40 minutes.

draining shells from bisque stock
Strain it all through a cheesecloth lined, fine mesh sieve. You want to catch all the shells and

draining shells from bisque stock

squeeze to get all that great broth out!

slurry

At this point you can make a roux with flour to thicken the broth, but I opted for cornstarch.

Seasonal Chef Lobster Bisque

Once it started to have some body I added cream and whisked to blend.

tarragon

The sherry gives is a really nice flavor, but you need a little herbaceous note. Thyme will work, but I opted for tarragon. A quick note on dry herbs: take note of the color. If your dry herbs are pale and lifeless looking, their flavor power will match. Consider keeping them away from the heat and in a cool dry place. Many people tend to store their herbs right above the oven or stove. Probably not the best location. Look for a cooler spot in your kitchen and rotate things that have gone dull. You might be inclined to buy that big container of oregano when it’s on sale, but unless you use it all the time, it will be useless after a year. Consider getting small containers of your less used herbs and spices. It will cost a little more, but in the long run not as wasteful.

Seasonal Chef Lobster Bisque

Portion your lobster between the plates, so all is equal in love, and drizzle the warm bisque over.

Seasonal Chef Lobster Bisque

Garnish with some of the tender inner leaves of the celery and chives.

This soup is sure to bring on the love at your next special dinner party! Make it a day ahead to give the flavors a chance to come together. Click this link to see the recipe for: Easy Lobster Bisque at home.

Happy Valentine’s Day tutti and Buon Appetito!

One year ago: Romantic Dinner at Home
Two years ago: Romantic Mid-Week Dinner for Two

 

 

 

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About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She’s an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer’s markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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