Only in recent years have I come to appreciate the sublime joys of seafood. Being born in the middle of land, far away from sea, it is very difficult to have fresh seafood. After working and traveling around the world and coming in contact with seafood recipes, I discovered another amazing food experience. Lobster is expensive to order in a restaurant and lacking in the nourishing qualities of more sturdy seafood fare, but you live only once and consuming lobster once or twice a year is a must if you love it.
Bisque is a French soup very smooth, creamy and highly seasoned , classically based on a strained broth of crustaceans. Is a method of extracting flavor from imperfect crustaceans not good enough to send to market. In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup.
Julia Child said: “Do not wash anything off until the soup is done because you will be using the same utensils repeatedly and you don’t want any marvelous tidbits of flavor losing themselves down the drain.”
– 1 tablespoon butter
– 1 tablespoon olive oil
– 6 cloves garlic, smashed
– 2 carrots, chopped
– 2 ribs celery, chopped
– 2 red onions, chopped
– 6 cups vegetable stock
– 1 cup tomato sauce
– 1/2 teaspoon fresh peppercorns
– fresh cracked pepper
– sea salt
– 2 cooked lobster
– 2 bay leaves
– 1 handful parsley
– 1 teaspoon thyme
– 1 teaspoon nutmeg
– 1 cup heavy cream
– 1/2 teaspoon saffron
Chopped the cooked lobster carcasses and separate the meat.
Heat a large soup pot on medium and add butter, olive oil, garlic, carrots, celery and onions. Add some freshly cracked pepper, sea salt and saute for about 10 minutes. Add the vegetable stock, tomato sauce, peppercorns, lobster carcasses, bay leaves, parsley, nutmeg and thyme. Top of with water, just enough to cover the shells. Turn the heat down to medium-low and simmer, partially covered for 1 hour.
Using strainer and cheesecloth, strain the lobster broth into a medium pot. Add heavy cream and saffron and mix. Let reduce on medium-low heat another 15 – 20 minutes. Add the meat when is done. Decorate the plates with the carcasses for a huge impact.
You can use shrimps to serve the soup with, if you think you don’t have enough lobster meat. Enjoy!
140 thoughts on “Lobster Bisque”
Great picture, great post and now I need to buy lobster. Love this blog.
Your photography is wonderful! I wish I could take such gorgeous photos!
These photographs are amazing!
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WOW! This looks amazing!
Thanks for stopping by my site and for the like! Your blog looks so yummie!
This looks absolutely gorgeous!! And delicious 🙂
Reblogged this on Sarah's Attic Of Treasures and Our Neck Of The Woods and commented:
Lobster Bisque. Enough said.
You have some great recipes posted. I’m a New England gal originally so this one really hits home.
I think I’ll make this one day.. Anything lobster and I’m there!!
I cannot love your photography enough! ❤ Splendid work..
I love your blog. This is my favorite recipe of all time. Love lobster. Your picture is awesome. Thanks
Great recipes – Great photos; can’t wait to get some to wander through your blog!
Bisque is something I need to try without butter or cream, I may have to do some trial and error, but I am motivated even more now! This looks so delicious!!!
Have a recipe somewhere at home that is quite similar, but with curry as the main spice. Hmmm … have to look that up 🙂
That looks absolutely delicious and your photos are just stunning!
Thanks so much for liking my first post. I’ll definitely be watching your blog with great interest 🙂
Reblogged this on writing is somehow happened and commented:
Ha – love the quote! And of course, the soup looks scrumptious as well. Great photography!
Loved the photos and the recipe….😊
I’m going to make this soup!