Lobster Bisque Recipe - Recipes.net (2024)

FAQs

What is the most common ingredient used in bisque? ›

The main ingredient of a bisque is usually a shellfish like lobster, crab, shrimp, or crayfish, but occasionally other ingredients such as tomato, pumpkin or chicken are used.

The lobster bisque, a classic lobster dish from New England, traditionally uses both white wine and brandy in its preparation. Brandy is made from grapes, so you can consider it like an extremely pepped up version of wine.

Options like a simple green salad with a lemon vinaigrette or a caprese salad with ripe tomatoes, fresh mozzarella, and basil can be refreshing. Seafood starters, such as shrimp co*cktail or scallops, can also pair well, provided they are not too heavy or richly seasoned.

Mix cornstarch with 1/4 cup water and slowly add to bisque with whisk. Simmer on low heat for another 20 minutes.

Most modern bisques are thickened using rice. Some cook the rice in the broth and strain it out later, using only the left-behind rice starch to thicken the soup. Others puree the rice into the soup to thicken it. Almost all bisques are finished with hot cream for a velvety texture.

A bisque is a French style of soup that is made from crustaceans, such as lobster, crab, shrimp, and crayfish; their shells are used to make a stock and the meat is incorporated into the finished dish. So, in a way, calling the soup a "seafood bisque" is somewhat redundant.

“Lobster bisque has 20 percent of the daily recommended serving of fat, and most of it is saturated fat. Plus, there are close to one thousand grams of sodium!” Lobster is an excellent (albeit expensive) source of protein, but our recommendation? Save this soup for a special occasion.

While lobster bisque is considered to be a type of soup, there are a few differences that set the two appetizers apart. Bisque is far creamier and richer than traditional soup, which consists mostly of broth, veggies and spices.

Ingredients and Substitutions

Cream – You will need some heavy whipping cream at the end to monte the lobster stock. Wine – This is optional, but I use port wine and dry vermouth. Liquor – I deglaze and finish the bisque with Brandy. Another option would be dry or cream sherry.

Put all the lobster shells in a big pot and fill with coldwater so it covers the shells add the parsley stalks , peppercorns and 1 of the tomatoes chopped in half. Bring to the boil then turn down to a simmer and cook for 20 – 30 mins. If you cook it for too long the stock can become bitter.

Why is lobster bisque so good? ›

In American recipes, using a combination of lobster shells, bodies, claw meat, and tail meat provides the bisque its telltale taste and feel. Depending on the recipe, you will remove the lobster from the body, dice it, and add the chopped lobster meat to the broth and develop flavors that way.

Lobster bisque options

Although you'll be missing out on that characteristic lobster texture, you can totally substitute in shrimp or even a tender white fish like tilapia or cod.

The best side dishes to serve with Lobster Bisque are cornbread, chimichurri steak, French dip sandwich, gluten-free bread, lobster tails, garden salad, garlic bread, roasted asparagus, crab cakes, grilled shrimp skewers, fresh baguette, quinoa salad, stuffed mushrooms, and baked Brie.

Traditionally, the shells were ground up and strained to make a lobster stock thickened with rice or beurre manié (a softened butter and flour mixture) and cream. The mixture is then flavored with sherry. The lobster meat was reserved for dishes like lobster thermidor—none were added to the bisque.

If the Lobster Bisque tastes like its missing something after you add the lobster back in, it is probably additional salt and pepper. I add both! Season a little at a time until it tastes just right. If you like more of a kick, season with additional cayenne pepper.

Bisque is a rich, thick, smooth soup that's often made with shellfish, such as lobster, crab, or shrimp.

Cream and sherry are the finishing ingredients for most bisque's.

This creamy tomato bisque recipe uses a combination of store-bought shortcuts like chicken broth and canned tomatoes along with aromatic vegetables to create a deeply flavorful soup that's ready in just over half an hour. Pureeing half of the bisque in a blender helps thicken it, as does adding a splash of heavy cream.

What Is Bisque? A bisque is a thick cream soup that chefs purée and strain for a fine, smooth final result. Traditional bisque recipes feature seafood like lobster, crayfish, shrimp, or crab as the main ingredient—chefs typically grind the crustacean shells into a fine paste to thicken the mixture.