Ingredients with Measurements:
- 2 lobsters, about 1 1/2 pounds each
- 4 tablespoons unsalted butter
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 4 cups seafood stock
- 1 cup heavy cream
- 1/4 cup brandy
- 1 teaspoon cayenne pepper
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish
Special equipment needed:
- Large pot
- Blender or immersion blender
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the lobsters and boil for 8-10 minutes, until cooked through. Remove the lobsters from the pot and let them cool. Reserve the lobster cooking water.
2. Once the lobsters are cool enough to handle, remove the meat from the shells and chop it into bite-sized pieces. Set aside.
3. In the same pot, melt the butter over medium heat. Add the onion, celery, and garlic and cook until softened, about 5 minutes.
4. Add the tomato paste and flour and stir to combine. Cook for 2-3 minutes, until the mixture is thick and bubbly.
5. Gradually whisk in the seafood stock, making sure there are no lumps. Bring the mixture to a simmer and cook for 10-15 minutes, until slightly thickened.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and add the heavy cream, brandy, cayenne pepper, and salt and black pepper to taste. Stir to combine.
8. Add the chopped lobster meat to the soup and cook for 5-10 minutes, until heated through.
9. Serve the soup hot, garnished with chopped fresh parsley.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Simmer
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 26g
Protein per serving: 31g
Carbohydrates per serving: 16g
Fiber per serving: 2g
Sugar per serving: 5g
Substitutions for ingredients:
- Instead of lobster, you can use shrimp or crab meat.
- Instead of brandy, you can use white wine or sherry.
Variations:
- For a milder version, reduce the amount of cayenne pepper.
- For a creamier version, add more heavy cream.
- For a lighter version, use half-and-half instead of heavy cream.
Tips and tricks:
- Make sure to remove all the lobster meat from the shells before adding it to the soup.
- Use a blender or immersion blender to puree the soup until smooth.
- Taste the soup and adjust the seasoning as needed before serving.
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 heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with crusty bread or oyster crackers.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more seafood stock or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the lobsters thoroughly before removing the meat from the shells.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Lobster bisque is a classic French soup that originated in the 17th century. It was originally made with crayfish, but lobster became the more popular choice in the 19th century.
Flavor profiles:
This spicy lobster bisque is rich, creamy, and slightly sweet, with a spicy kick from the cayenne pepper.
Serving suggestions:
Serve this spicy lobster bisque as a starter for a special occasion dinner or as a main course for a cozy night in.
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