This is a Maine lobster bisque Recipe made with lobster, onion, celery, and bell pepper, onion, celery, and thickened with flour.
- 1 lobster, steamed (you can buy steamed at local fish market)
- ¼ cup butter
- 1 yellow onion, chopped
- 2 stalks celery, chopped
- 1/2 bell pepper, chopped
- 1/3 cup flour (for roux)
- 2 tablespoons tomato paste
- 4 cups lobster stock, shrimp stock, or chicken broth
- 1 (28 oz) can whole plum tomatoes
- 1 clove garlic, minced
- 1 bay leaf
- 1 tablespoon fresh thyme
- Salt and pepper, to taste
- 2 cups heavy cream
- Crack the steamed lobster and remove the meat. Reserve the shells and meat separately.
- In a large deep saucepan (with cover) add the butter on medium heat and wait for it to melt. Sauté the lobster shells in the butter to flavor, roughly around 3-4 minutes. Remove the shells.
- Add the flour to create a roux and keep stirring until it turns dark brown.
- Add the vegetables & salt and cook until translucent, about 5 minutes. Add tomato paste and sauté until it loses its acidity, about 3-4 minutes. Add the garlic, bay leaf, thyme and salt and pepper.
- Add the whole tomatoes and stock and bring to a boil. Reduce heat to medium low, cover, and cook for 35 minutes. Let the soup cool and strain it.
- Add the stock back to the pot and the cream and lobster meat. Salt to taste and cook for another 20 minutes.
- Buying a steamed lobster makes your life so much easier. Your local fish market most likely can do this for you.
- Use Fresh Lobster: For the best flavor and texture, opt for fresh lobster whenever possible. Cook the lobster just until it's done to avoid overcooking, as this can result in tough meat. Using live lobsters and cooking them yourself yields the freshest results.
- Utilize Lobster Shells: The flavor of lobster bisque comes from the shells of the lobster. Be sure to save and utilize the shells when making the bisque. Simmering the shells in the soup base extracts their essence and imparts a rich, seafood flavor.
- Toast the Shells: To intensify the flavor of the lobster shells, consider toasting them in the oven before adding them to the soup. Place the shells on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 10-15 minutes until they become fragrant and slightly browned.
- Blend and Strain for Smoothness: To achieve a smooth and velvety bisque, use a blender or immersion blender to puree the soup. This step helps incorporate the flavors and ensures a silky texture. After blending, strain the bisque through a fine-mesh sieve to remove any remaining solids and achieve a smooth consistency.
- Adjust Seasoning Carefully: Lobster bisque typically has a delicate flavor, so it's important to season it thoughtfully. Start with minimal salt and adjust to taste after simmering and reducing the soup. Remember that the flavors will concentrate as the bisque reduces, so it's better to add more seasoning gradually.
- Add Cream Gradually: When adding the heavy cream, do so gradually and adjust to your desired level of richness. This allows you to control the thickness and creaminess of the bisque. Be careful not to overpower the delicate lobster flavor with too much cream.
- Garnish Creatively: Elevate the presentation and flavor of your lobster bisque with creative garnishes. Some popular options include chopped fresh herbs like parsley or chives, a drizzle of truffle oil, a dollop of crème fraîche, or a sprinkle of paprika for color contrast.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American
- Serving Size: 1
- Calories: 264
- Sugar: 5.2 g
- Sodium: 360 mg
- Fat: 16 g
- Saturated Fat: 9.5 g
- Carbohydrates: 9.1 g
- Fiber: 0.4 g
- Protein: 16 g
- Cholesterol: 84 mg