Ingredients with Measurements:
- 2 lobsters, cooked and shelled
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1/2 cup brandy
- 4 cups fish or chicken stock
- 2 cups heavy cream
- 1 bay leaf
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
- Fine mesh strainer
Step-by-step instructions:
1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots and sauté until softened, about 10 minutes.
2. Add the garlic and tomato paste and cook for another 2 minutes.
3. Add the brandy and cook until reduced by half.
4. Add the flour and stir until well combined. Cook for 2-3 minutes, stirring constantly.
5. Slowly whisk in the stock, making sure there are no lumps. Add the bay leaf and cayenne pepper.
6. Bring the mixture to a simmer and cook for 20-30 minutes, stirring occasionally.
7. Remove the bay leaf and use an immersion blender or regular blender to puree the soup until smooth.
8. Strain the soup through a fine mesh strainer and return it to the pot.
9. Add the heavy cream and lobster meat and heat until the soup is hot and the lobster is cooked through, about 5-10 minutes.
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:
Simmer
Serving size:
4-6 servings
Nutritional information:
Calories: 600
Fat: 45g
Protein: 20g
Carbohydrates: 20g
Fiber: 2g
Sugar: 5g
Sodium: 800mg
Substitutions for ingredients:
- Shrimp or crab can be substituted for lobster
- White wine can be substituted for brandy
- Half-and-half can be substituted for heavy cream
Variations:
- Add diced potatoes or corn for a heartier soup
- Use vegetable stock instead of fish or chicken stock for a vegetarian version
- Add a pinch of smoked paprika for a smoky flavor
Tips and tricks:
- Make sure to strain the soup to remove any bits of shell or other impurities
- Use a high-quality brandy for the best flavor
- Don't overcook the lobster or it will become tough
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until hot.
Presentation ideas:
Serve the soup in individual bowls with a sprig of parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
- Crusty bread
- Chardonnay or Pinot Grigio
Suggested side dishes:
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more stock or cream to thin it out
- If the soup is too thin, simmer it for a few more minutes to reduce it
Food safety advice:
- Make sure the lobster is fully cooked before adding it to the soup
- Store leftover soup in the refrigerator within 2 hours of cooking
Food history:
Lobster bisque originated in France in the 17th century and was originally made with crayfish. It became popular in the United States in the 19th century and is now considered a classic American dish.
Flavor profiles:
Creamy, rich, savory, slightly sweet
Serving suggestions:
Serve as a first course or as a main dish with bread and a salad.
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Taste: Creamy, Savory, Umami, Lobster, Rich, Delicious, Lobster-Y