Ingredients with Measurements:
- 2 lobsters (about 1 1/2 pounds each)
- 1/2 cup unsalted butter
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 4 cups fish stock
- 1 cup dry white wine
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
Special equipment needed:
- Large pot
- Blender or immersion blender
- Fine mesh strainer
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8 minutes, or until they turn bright red. Remove the lobsters from the pot and let them cool.
2. Once the lobsters are cool enough to handle, remove the meat from the shells and set aside. Reserve the shells.
3. In the same pot, melt the butter over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, for about 10 minutes, or until the vegetables are soft.
4. Add the tomato paste and flour to the pot and stir to combine. Cook for about 2 minutes, or until the mixture turns a deep red color.
5. Add the fish stock, white wine, bay leaf, and thyme to the pot. Bring to a simmer and cook for about 30 minutes, or until the vegetables are very tender.
6. Remove the bay leaf and discard. Using an immersion blender or a regular blender, puree the soup until smooth.
7. Strain the soup through a fine mesh strainer and return it to the pot. Add the heavy cream and lobster meat. Cook over low heat for about 5 minutes, or until the lobster is heated through.
8. Season with salt and pepper to taste.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
5. Temperature:
Medium heat for cooking vegetables, simmer for cooking soup, low heat for heating lobster meat.
Serving size:
4-6 servings
Nutritional information:
Calories: 448
Fat: 33g
Carbohydrates: 13g
Protein: 22g
Sodium: 1050mg
Substitutions for ingredients:
- Lobster can be substituted with shrimp or crab.
- Fish stock can be substituted with chicken or vegetable stock.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add a splash of brandy or sherry to the soup for extra flavor.
- Top the soup with croutons or chopped fresh herbs, such as parsley or chives.
- Add diced potatoes or corn to the soup for a heartier version.
Tips and tricks:
- Be sure to use a large pot to cook the vegetables and soup to avoid any spills.
- Use a fine mesh strainer to remove any small bits of shell or vegetables from the soup.
- Be careful not to overcook the lobster meat, as it can become tough and rubbery.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat on the stovetop, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of fresh herbs on top.
Garnishes:
Croutons, chopped fresh herbs, or a drizzle of cream can be used as garnishes.
Pairings:
Serve the soup with a crusty baguette or garlic bread.
Suggested side dishes:
A simple green salad or roasted vegetables would pair well with this soup.
Troubleshooting advice:
If the soup is too thick, add more fish stock or water to thin it out. If it's too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
Be sure to cook the lobsters thoroughly and handle them with care to avoid any injuries. Store leftovers properly and reheat to a safe temperature before consuming.
Food history:
Lobster bisque is a classic French soup that originated in the coastal regions of France. It was traditionally made with lobster shells and meat, vegetables, and cream.
Flavor profiles:
This soup is rich and creamy with a subtle seafood flavor and a hint of sweetness from the vegetables.
Serving suggestions:
Serve the soup as a starter course for a fancy dinner party or as a comforting meal on a cold winter night.
Related Categories
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Region: French
Taste: Rich, Creamy, Savory, Buttery, Lobster, Lobster-Flavored