Lobster Bisque
Lobster Bisque

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, lobster bisque. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Usually, lobster bisque is made with a stock of lobster shells. Our version is much more The result is a velvety smooth bisque with big chunks of lobster in every bite. A totally simple and delicious classic lobster bisque recipe.

Lobster Bisque is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Lobster Bisque is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook lobster bisque using 17 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Lobster Bisque:
  1. Make ready lobsters , each . 4
  2. Take tomato paste
  3. Make ready white onion , coarsely chopped
  4. Make ready celery , coarsely chopped
  5. Make ready carrot , coarsely chopped
  6. Prepare leek , sliced
  7. Prepare bay leaf
  8. Take white peppercorns
  9. Prepare mace
  10. Make ready thyme
  11. Get parsley
  12. Take saffron
  13. Take heavy cream
  14. Take sherry
  15. Prepare black pepper , freshly ground
  16. Make ready cornstarch
  17. Take salt

Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crayfish. Alongside chowder, bisque is one of the most popular seafood soups. This is a decadent lobster bisque that is surprisingly easy to prepare.

Instructions to make Lobster Bisque:
  1. Fill a large stockpot with enough water to cover the lobsters. meanwhile, as the water is heating up, place the lobsters in the freezer to put them to sleep.
  2. When the water reaches a rolling boil, gently place the lobsters fresh out of the freezer into the pot.
  3. When the water reboils, turn down the heat and simmer for 20 minutes. add the bay leaf, white peppercorns and mace at this stage.
  4. Remove the cooked lobsters from the pot, and reserve the cooking liquid.
  5. Place 10 cups of the stock (cooking liquid) in a clean stock pot and put on a low heat.
  6. Remove the meat from the lobster tail and claws, cut into bite size pieces and set aside.
  7. Place the lobster shells, legs, etc. (cut into pieces) in the stock pot and add 18/2 cup tomato paste. simmer on a low heat for about 1 1/2 hours.
  8. Blend the contents of the stock pot in a heavy duty blender, and when pureed well, strain it through a chinois sieve. you should have approx. 8 cups of the soup base.
  9. Place onions, celery, carrots, thyme, parsley and saffron in a large saute pan, add 4 cups stock from original stock pot and put on high heat for 30 minutes, stirring every 5 minutes.
  10. Add 1/2 cup tomato paste and black pepper. Turn down heat and simmer 30 minutes, stirring every 5 minutes. Press entire contents of saute pan through sieve into stockpot of 8 cups previously made stock.
  11. Put pot on medium heat. Add heavy cream slowly, using whisk to blend.
  12. Add sherry. Simmer on low heat for 20 minutes; bisque will thicken slightly.
  13. Mix cornstarch with 1/4 cup water and slowly add to bisque with whisk. Simmer on low heat for another 20 minutes.
  14. Place pieces of previous cleaned lobster meat in bowl and add 1 cup of bisque.
  15. Garnish with parsley.

Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread. This Lobster Bisque recipe is lusciously rich and creamy loaded with buttery lobster in every Homemade Lobster Bisque can be intimidating and expensive to make but I've streamlined the. This bisque is the best chance for a home cook to shine. Adapted from the recipe of the Carlyle's executive chef, James.

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