Seafood > Lobster > Soup > Bisque

Lobster Bisque with Chives Recipe

Ingredients with Measurements:
- 2 lobsters (1 1/2 pounds each)
- 4 tablespoons unsalted butter
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 1 cup dry white wine
- 4 cups fish stock
- 2 cups heavy cream
- 1/4 cup chopped fresh chives
- Salt and freshly ground black pepper to taste

Special equipment needed:
- Large pot
- Blender or immersion blender

Step-by-step instructions:
1. Fill a large pot with enough water to cover the lobsters and bring to a boil.
2. Add the lobsters to the pot and cook for 8-10 minutes until they turn bright red.
3. Remove the lobsters from the pot and let them cool.
4. Once the lobsters are cool enough to handle, remove the meat from the shells and set aside.
5. In the same pot, melt the butter over medium heat.
6. Add the onion, carrots, and celery and cook for 5-7 minutes until they are soft.
7. Add the tomato paste and flour and cook for 2-3 minutes until the mixture is thick and bubbly.
8. Add the white wine and fish stock and bring to a simmer.
9. Let the mixture simmer for 20-25 minutes until the vegetables are very tender.
10. Using a blender or immersion blender, puree the soup until it is smooth.
11. Return the soup to the pot and add the heavy cream and lobster meat.
12. Cook for 5-7 minutes until the lobster is heated through.
13. Season with salt and pepper to taste.
14. Serve the bisque hot, garnished with chopped chives.


Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories: 450
Fat: 32g
Saturated Fat: 19g
Cholesterol: 200mg
Sodium: 750mg
Carbohydrates: 12g
Fiber: 1g
Sugar: 5g
Protein: 23g

Substitutions for ingredients:
- Lobster can be substituted with shrimp or crab meat.
- Fish stock can be substituted with chicken or vegetable stock.
- Heavy cream can be substituted with half-and-half or milk.
- Chives can be substituted with parsley or tarragon.

Variations:
- Add a splash of brandy or sherry to the bisque for a richer flavor.
- Top the bisque with croutons or a dollop of sour cream.
- Add diced potatoes or corn to the bisque for a heartier soup.

Tips and tricks:
- Be sure to remove all the lobster meat from the shells to get the most flavor.
- Use a blender or immersion blender to get a smooth and creamy bisque.
- Adjust the seasoning to taste with salt and pepper.

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

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

Presentation ideas:
- Serve the bisque in individual bowls with a sprinkle of chopped chives on top.
- Garnish the bisque with a lobster claw or tail for an elegant touch.

Garnishes:
- Chopped chives
- Croutons
- Sour cream
- Lobster claw or tail

Pairings:
- Serve the bisque with a crusty bread or oyster crackers.
- Pair with a crisp white wine, such as a Sauvignon Blanc or Chardonnay.

Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic bread

Troubleshooting advice:
- If the bisque is too thick, add more stock or cream to thin it out.
- If the bisque is too thin, simmer it for a few more minutes to reduce and thicken.

Food safety advice:
- Be sure to cook the lobsters thoroughly to avoid any foodborne illnesses.
- Store leftover bisque in the refrigerator and consume within 3 days.

Food history:
- Lobster bisque is a classic French soup that originated in the coastal regions of France.

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

Serving suggestions:
- Serve the bisque as a starter course for a fancy dinner party or holiday meal.

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Taste: Rich, Creamy, Savory, Buttery, Briny, Aromatic