Soup > Seafood Soups > Lobster Soup

Creamy Lobster Bisque Recipe

Ingredients with Measurements:
- 2 lobsters (1 1/2 pounds each)
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 garlic clove, minced
- 1/4 cup tomato paste
- 1/4 cup brandy
- 4 cups fish stock
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish

Special equipment needed:
- Large pot
- Immersion blender or regular blender

Step-by-step instructions:

1. Fill a large pot with water and bring it to a boil. Add the lobsters and cook for 8-10 minutes until they turn bright red. Remove the lobsters from the pot and let them cool.

2. Once the lobsters are cool, remove the meat from the shells and set it aside. Reserve the shells.

3. Melt the butter in a large pot over medium heat. Add the onion, carrot, celery, and garlic. Cook for 5-7 minutes until the vegetables are soft.

4. Add the tomato paste and cook for another 2-3 minutes.

5. Add the brandy and cook for 1-2 minutes until the alcohol has evaporated.

6. Add the fish stock and the lobster shells. Bring to a boil, then reduce the heat and simmer for 30 minutes.

7. Remove the lobster shells from the pot and discard them.

8. Use an immersion blender or regular blender to puree the soup until smooth.

9. Add the heavy cream and the lobster meat to the soup. Cook for another 5-7 minutes until heated through.

10. Season with salt and pepper to taste.

11. Serve hot, garnished with chopped fresh parsley.


- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour
Temperature:
- Medium heat
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 450
- Fat: 28g
- Carbohydrates: 13g
- Protein: 30g

Substitutions for ingredients:
- You can use shrimp or crab instead of lobster.
- If you don't have brandy, you can use white wine.

Variations:
- Add some chopped bacon or pancetta to the soup for extra flavor.
- Use coconut milk instead of heavy cream for a dairy-free version.
- Add some diced potatoes or corn for a heartier soup.

Tips and tricks:
- Be careful not to overcook the lobster, as it can become tough and rubbery.
- If you don't have an immersion blender, let the soup cool slightly before blending it in a regular blender.
- You can strain the soup through a fine-mesh sieve for a smoother texture.

Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.

Presentation ideas:
- Serve the soup in individual bowls, garnished with chopped fresh parsley and a drizzle of olive oil.

Garnishes:
- Chopped fresh parsley
- A drizzle of olive oil
- Croutons

Pairings:
- Serve the soup with a crusty baguette or garlic bread.

Suggested side dishes:
- A simple green salad with a vinaigrette dressing
- Roasted vegetables

Troubleshooting advice:
- If the soup is too thick, you can add some more fish stock or water to thin it out.
- If the soup is too thin, you can simmer it for a few more minutes to reduce it.

Food safety advice:
- Make sure to cook the lobsters thoroughly to avoid any risk of foodborne illness.

Food history:
- Lobster bisque is a classic French soup that originated in the region of Brittany.

Flavor profiles:
- Rich and creamy, with a delicate seafood flavor.

Serving suggestions:
- Serve the soup as a starter for a special occasion dinner.

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Taste: Rich, Savory, Creamy, Buttery, Lobster, Lobster-Flavored