From Scratch Lobster Bisque. Do you love creamy lobster bisque? Is it one of those starters that always draws your attention on a restaurant menu? But why wait for a fancy night out when you can do it at home?

To make gluten free lobster bisque from scratch this good it takes a little work. This bisque recipe does not take any shortcuts. The reason it's gluten free is there is no wheat flour called for in this recipe! You can Cook From Scratch Lobster Bisque using 16 ingredients and 13 steps. Here is how you cook that.

Ingredients of From Scratch Lobster Bisque

It's 2 large of lobsters, 2 pounders or more.
Lets Go Prepare 10 cup of water.
What You needis 3 tbsp of olive oil.
It's 2 stick of butter.
It's 1 large of onion, minced.
Lets Go Prepare 3 large of carrots, minced.
What You needis 2 large of celery stalks, minced.
What You needis 3 tbsp of salt.
What You needis 1 tbsp of garlic, granulated.
Lets Go Prepare 1 tbsp of bay leaf powder.
Lets Go Prepare 1 tsp of cayenne pepper.
It's 1 tbsp of ground black pepper.
What You needis 1/2 cup of dry white wine.
What You needis 18 oz of tomato paste.
What You needis 2 pints of heavy cream.
It's 3 tbsp of cornstarch.

The name "bisque" came later than the soup, which was originally just called plain thick lobster soup. Easy Creamy Lobster Bisque Soup Recipe is a homemade gourmet dish made from scratch using shells, lobster stock, and lobster meat cooked in butter. This Easy Lobster Bisque recipe is amazingly delicious and ready in under an hour! This Lobster Bisque recipe streamlines the process and shaves off about an hour from traditional methods.

From Scratch Lobster Bisque instructions

Boil the lobsters in an 8 quart stock pot until they are red and pretty well cooked, between 10 and 15 minutes or so..
Reserve 10 cups of the boiling water, as this will be the base of the bisque..
Break down the lobster into meat and shells/carcasses, placing the shells back into the reserved water and setting aside the meat..
Boil the shells/carcasses about ten minutes, and then discard the shells/carcasses while saving the water..
Set the water aside, place the oil, butter, onion, carrot, celery, salt, bay, garlic, and cayenne into a large frying pan, and sweat it all out a bit. Yes, it is a lot of butter, but bisque is buttery..
Deglaze the veggie mix with wine, let the alcohol burn off a few moments, and then transfer the frying pan contents into a blender. Puree..
Add the veggie sludge to the lobster water, mix well, and simmer on medium low..
Add the tomato paste, and mix really well to get the blobs out..
Add the heavy cream. Yes, it is a lot of cream, but bisque is creamy. Mix..
Take a cup of the broth, let it cool a few minutes, and mix the cornstarch into it..
Add the cornstarch mixture back to the broth, mix it in, and then simmer and stir to thicken, for about 20 minutes or so..
Mince the lobster meat, and then add it to the broth. Don't add it sooner, else you may create rubbery meat bits..
Serve immediately, though it might still be a bit thin. It will thicken by the next day, though. If I had you add more cornstarch, it would be all congealed by the next day..

Lobster Bisque - a classic creamy and smooth highly seasoned soup made from lobsters and aromatics that is a Valentine's Day favorite entree or served as a first course. A dream indulgence of a five-star dining just in time for cozy date night at home! A totally simple and delicious classic lobster bisque recipe. Can be made with fresh or frozen lobster, and lightened up if desired. I have a long list of restaurants I whose lobster bisques I adore, but for some reason I had never before tried making it at home.