Quality white wine and fresh seafood stock give the bisque a baseline of umami and a hint of sophistication, and thyme and bay leaf get perfectly infused into the slow simmering mix.
The two main players here are flour and cream. When we sprinkle the flour into the veggie mixture, we're basically creating a textured roux. Sprinkle in the flour evenly to avoid clumps, and give it a few healthy, vigorous stirs to eliminate any dry pockets.
We're only using 2 tablespoons flour here but a little goes a long way to create that thickened but not gluey! Heavy cream is our final shining star ingredient: to make a proper bisque, do not opt for lower-fat substitutes! Cream is essential in lending the bisque that classic richness.
Speaking of stock, let's get into it. Here, we use seafood stock to really amp up the lobster flavor, but you could totally use vegetable or even chicken stock. Just be sure to choose one that's low-sodium, as always, so you can control the salt level. Sherry is a fortified wine that adds an absolutely delicious, savory kick to your soup. The flavor is similar to marsala.
Once your soup has simmered and the flavors have melded, pick out and discard the spent herbs, and puree it. Bust out your immersion blender or pour into a blender. You want the soup to be completely smooth.
Then, pour it back into your pot and stir in the heavy cream and lobster. You basically just want to warm those things through, so bring to a simmer and then serve immediately garnished with fresh chives. Obsessed with bisque but don't have lobster on hand?
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. If you love seafood flavors in creamy soups, we highly recommend you give this crab bisque a try! If you've made this recipe, we'd love to hear from you—leave us a comment and rating down below!
Bring a large pot of salted water to a boil. Add the cucumbers and cook 1 minute. With a slotted spoon, transfer the cucumbers to the ice bath. When cool, drain and set aside.
Return the water to a boil. Add the onions and cook 3 minutes. Drain and rinse with cold water. When cool enough to handle, peel the onions by pinching the pointed ends to remove the skins. In a large flameproof casserole over medium heat, melt the butter. Add the onions and cook, stirring occasionally, for 10 minutes, or until browned. All Rights Reserved. Perfect Lobster Bisque.
Rating: 4. Read Reviews Add Review. Save Pin Print Share. Perfect Lobster Bisque Dena Anderson. Perfect Lobster Bisque Bill. Perfect Lobster Bisque Kimberly.
Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 6. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list.
I Made It Print. Full Nutrition. Reviews Read More Reviews. Most helpful positive review Anne Jones Hollis. Rating: 5 stars.
With the following changes, you'll never want for another seafood bisque recipe! I used just 8 oz chicken broth and for the remaining liquid I reserved the juice from the lobster and added clam juice to make up the difference. I then whisked in 3oz tomato paste and put it all in the soup. Rating: 3 stars. While this wasn't too bad, it just didn't measure up without additions. It didn't thicken up enough to please us!
I added a tablespoon of tomato paste, and thickened it at the end with flour mixed with heavy cream. Also added additional lobster meat at the end. Read More. Reviews: Most Helpful.
0コメント