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Tuesday, February 5, 2013

Lobster Bisque | Easy Creamy Seafood Bisque Recipe


I'm re-sharing this post from last February - I recently made it for one of my cooking workshop... they oo-ed and ah-ed.  I had forgotten how good it was! 



In New England almost every restaurant has a Lobster Bisque on the menu.  Some are great - luscious, creamy soups filled with large chunks of claw meat.  Others are thin, flavorless and without any actual lobster meat.  After a few disappointing restaurant experiences with Lobster Bisque I started asking servers to describe their bisque - is there actually lobster meat in it?  creamy?  but not thick and goopy... right?


I made this for lunch after a seafood feast from the night before, making use of our shells to make the stock.  Seafood stock is really very easy to make.  You are basically just boiling the shells!

Lobster Bisque
smooth, creamy seafood soup



6 tablespoons of butter
1/2 cup of flour
2 teaspoons of old bay seasoning
2 cups of Seafood Stock (homemade, see below)
6 cups of milk
2 tablespoons of tomato paste
sea salt and pepper
1 pound of lobster, crab or shrimp (or combination), torn or cut into 1/2 inch pieces
1/2 cup of heavy cream
chives

In a saucepan, melt butter on medium heat.  Whisk in flour and old bay, continue stirring for 1 minute.  Add seafood stock and continue to whisk over medium heat until smooth.  Add milk and tomato paste.  Cook on medium for 10 minutes, until the soup begins to thicken, stirring periodically to make sure the soup doesn't burn!  Lower the heat.  Continue to cook until the desired thickness is achieved.  Season with salt and pepper as needed.  Add lobster, crab or shrimp and heavy cream.  Garnish with a dash of old bay, chives, and a drizzle of heavy cream.



Homemade Seafood Stock
making use of shells

water
seafood shells (lobster, crab or shrimp)
black peppercorns
sea salt
onion, quartered
garlic head, cut in half

In a large pot of water, boil seafood shells, peppercorns, sea salt, onion and garlic for 30 minutes until it has reduced.  Reserve liquid from other debris (shells, garlic, peppercorns, etc.).



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12 comments:

  1. looks and sounds delicious!! if you ever make it to the cape and venture up to provincetown you must try the lobser bisque at the lobster pot. it's a slightly tacky, touristy sort of spot, but my husband and i sill talk about, and crave, their lobster bisque!!

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  2. OMG-my favorite. Love your blog and photos. I'm a new subscriber and headed over to check out your Pinterest pages. Cheers

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  3. I'm about to make this for dinner tonight. It says to add the seafood at the end. I bought shrimp, do I add that whole? Do I puree it at the end? I don't leave the shrimp in there whole do I?

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  4. Meg - I cut the shrimp into small 1/2 inch pieces... whatever you think will fit easily onto the spoon!

    Jenny

    ReplyDelete
    Replies
    1. Thanks! I made it tonight and it was incredible. Homemade broth and all! My husband (who was skeptical) raved over it. Woop-woop

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  5. How many servings does this make?

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  6. my mom just made this, only with store bought seafood stock. still tastes incredible! great recipe!

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  7. It would be very helpful for contributors to include the number of servings the recipe has.
    how about the Lobster Bisque? How many does this recipe serve? It's very necessary in order to plan for guests!

    ReplyDelete
    Replies
    1. And how much water for the stock?

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  8. Thanks, Jenny! It sounds lovely and I must try it. I too would like to know how many this recipe serves and how much water to use for the stock if possible.

    ReplyDelete
  9. I'm in culinary school and it says Basic Formula: Bisque; 2 lbs. flavoring ingredients such as crustacean shells (shrimp, crab, lobster, or a combination). 1 lb. Standard Mirepoix or White Mirepoix. Tomato paste or puree' I assume as desired flavor wise. Then a thickening agent such as blond roux or a veloute' again as desired. 1 gal. liquid (shellfish stock, fumet, broth, shellfish veloute'). Seasonings such assalt, pepper, paprika, standard sachet d'epices or standard bouquet garni. Then finishing and garnishing ingredients such as 16 fluid ounces Heavy Cream and your diced (small, medium) shrimp, lobster, or crab; sherry. The book is The Professional Chef 9th edition by CIA (The Culinary Institute of America)

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  10. Hi Jenny! I'm going to make this soup for my husband for our 5 year anniversary. I just had a couple questions..

    - Is this best made the day of or can I make it 1 day before hand?
    - What entree do you recommend that goes well with Lobster Bisque?

    Thanks for your help! Love your blog :)

    ReplyDelete

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