Lobster Bisque. Usually, lobster bisque is made with a stock of lobster shells. Our version is much more The result is a velvety smooth bisque with big chunks of lobster in every bite. Lobster Bisque - a classic creamy and smooth, highly seasoned soup made from lobster and aromatics that is a Valentine's Day favorite entree or served as a first course.

Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crayfish. A totally simple and delicious classic lobster bisque recipe. You can Cook Lobster Bisque using 17 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Lobster Bisque

Lets Go Prepare 1 1/2 pounds of lobsters , each . 4.
Lets Go Prepare 1 1/2 Cups of tomato paste.
Lets Go Prepare 1 1/2 Cups of white onion , coarsely chopped.
Lets Go Prepare 1 1/2 Cups of celery , coarsely chopped.
It's 1 1/2 Cups of carrot , coarsely chopped.
It's 1 of leek , sliced.
What You needis 1 of bay leaf.
Lets Go Prepare 6 of white peppercorns.
What You needis 1 of mace.
What You needis 1 Sprig of thyme.
It's 3 Sprigs of parsley.
It's 1/2 Teaspoon of saffron.
What You needis 6 Cups of heavy cream.
Lets Go Prepare 1 Cup of sherry.
It's 2 Tablespoons of black pepper , freshly ground.
It's 1/4 Cup of cornstarch.
What You needis To Taste of salt.

Can be made with fresh or frozen lobster, and lightened up if Today I made one of my favorites for a special treat — classic lobster bisque. This Lobster Bisque recipe is lusciously rich and creamy loaded with buttery lobster in every Homemade Lobster Bisque can be intimidating and expensive to make but I've streamlined the. This Easy Lobster Bisque recipe is amazingly delicious and ready in under an hour! This is a decadent lobster bisque that is surprisingly easy to prepare.

Lobster Bisque instructions

Fill a large stockpot with enough water to cover the lobsters. meanwhile, as the water is heating up, place the lobsters in the freezer to put them to sleep..
When the water reaches a rolling boil, gently place the lobsters fresh out of the freezer into the pot..
When the water reboils, turn down the heat and simmer for 20 minutes. add the bay leaf, white peppercorns and mace at this stage..
Remove the cooked lobsters from the pot, and reserve the cooking liquid..
Place 10 cups of the stock (cooking liquid) in a clean stock pot and put on a low heat..
Remove the meat from the lobster tail and claws, cut into bite size pieces and set aside..
Place the lobster shells, legs, etc. (cut into pieces) in the stock pot and add 18/2 cup tomato paste. simmer on a low heat for about 1 1/2 hours..
Blend the contents of the stock pot in a heavy duty blender, and when pureed well, strain it through a chinois sieve. you should have approx. 8 cups of the soup base..
Place onions, celery, carrots, thyme, parsley and saffron in a large saute pan, add 4 cups stock from original stock pot and put on high heat for 30 minutes, stirring every 5 minutes..
Add 1/2 cup tomato paste and black pepper. Turn down heat and simmer 30 minutes, stirring every 5 minutes. Press entire contents of saute pan through sieve into stockpot of 8 cups previously made stock..
Put pot on medium heat. Add heavy cream slowly, using whisk to blend..
Add sherry. Simmer on low heat for 20 minutes; bisque will thicken slightly..
Mix cornstarch with 1/4 cup water and slowly add to bisque with whisk. Simmer on low heat for another 20 minutes..
Place pieces of previous cleaned lobster meat in bowl and add 1 cup of bisque..
Garnish with parsley..

Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread. Classic lobster bisque recipes can be overwhelmingly complicated. This lobster bisque recipe streamlines the overwhelmingly complicated process commonly found in classic recipes, while still. Sherry and lobster are a classic flavor pairing; here, cream sherry lends the bisque a slightly sweet complexity.