Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, from scratch lobster bisque. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Do you love creamy lobster bisque? Is it one of those starters that always draws your attention on a restaurant menu? But why wait for a fancy night out when you can do it at home?
From Scratch Lobster Bisque is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. From Scratch Lobster Bisque is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook from scratch lobster bisque using 16 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make From Scratch Lobster Bisque:
- Take lobsters, 2 pounders or more
- Get water
- Make ready olive oil
- Get butter
- Prepare onion, minced
- Take carrots, minced
- Make ready celery stalks, minced
- Take salt
- Get garlic, granulated
- Make ready bay leaf powder
- Get cayenne pepper
- Take ground black pepper
- Get dry white wine
- Prepare tomato paste
- Get heavy cream
- Prepare cornstarch
This bisque recipe does not take any shortcuts. The reason it's gluten free is there is no wheat flour called for in this recipe! The name "bisque" came later than the soup, which was originally just called plain thick lobster soup. Usually, lobster bisque is made with a stock of lobster shells.
Steps to make From Scratch Lobster Bisque:
- Boil the lobsters in an 8 quart stock pot until they are red and pretty well cooked, between 10 and 15 minutes or so.
- Reserve 10 cups of the boiling water, as this will be the base of the bisque.
- Break down the lobster into meat and shells/carcasses, placing the shells back into the reserved water and setting aside the meat.
- Boil the shells/carcasses about ten minutes, and then discard the shells/carcasses while saving the water.
- Set the water aside, place the oil, butter, onion, carrot, celery, salt, bay, garlic, and cayenne into a large frying pan, and sweat it all out a bit. Yes, it is a lot of butter, but bisque is buttery.
- Deglaze the veggie mix with wine, let the alcohol burn off a few moments, and then transfer the frying pan contents into a blender. Puree.
- Add the veggie sludge to the lobster water, mix well, and simmer on medium low.
- Add the tomato paste, and mix really well to get the blobs out.
- Add the heavy cream. Yes, it is a lot of cream, but bisque is creamy. Mix.
- Take a cup of the broth, let it cool a few minutes, and mix the cornstarch into it.
- Add the cornstarch mixture back to the broth, mix it in, and then simmer and stir to thicken, for about 20 minutes or so.
- Mince the lobster meat, and then add it to the broth. Don't add it sooner, else you may create rubbery meat bits.
- Serve immediately, though it might still be a bit thin. It will thicken by the next day, though. If I had you add more cornstarch, it would be all congealed by the next day.
Our version is much more streamlined (see: easier and less expensive) and truly just as rich and The result is a velvety smooth bisque with big chunks of lobster in every bite. Lobster Bisque - a classic creamy and smooth highly seasoned soup made from lobsters and aromatics that is a Valentine's Day favorite entree or served as a first course. A dream indulgence of a five-star dining just in time for cozy date night at home! How to Cook Lobster Bisque from Scratch. What to Serve with the Soup.
So that’s going to wrap it up with this special food from scratch lobster bisque recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
