Lobster Bisque

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I prepared this soup only once a year as I wanted to have a few specialty dishes to be used only on Christmas Day dinner. This is one of our favorite dishes and if you are not a seafood person you might not like the soup. We do have some of our family do not like any seafood at all. So this soup will be served only when there is a majority vote.

You might think that is silly but to me it is a fun way and a joy to cook for people who enjoy seafood and will not be wasted all your effort and time in the kitchen. For the past three years, I have had been preparing this soup for this celebration. Give this soup a try.

 

 

Ingredients:

1 pound lobster, boiled and cut the cooked meat into small chunks

8 tablespoons finely chopped green onions

10 cloves garlic, peeled and finely chopped

6 medium shallots, peeled and finely chopped

2 tablespoons canola/corn oil

2 tablespoons All-purpose flour

2 tablespoons lobster base or 4-6 bouillons

2 tablespoons Tabasco sauce (optional)

2 tablespoons Worcestershire sauce

¾ cup cooking white wine/any white wine

1 cup dry sherry

1½ tablespoons dried thyme

6-8 bay leaves

1½ tablespoons paprika

Salt to taste

1¼ cups tomato paste

5 cups hot water

¾ cup unsalted butter, cut into cubes

6½ cups heavy cream/heavy whipping cream

 

Method:

Heat a frying/sauté pan with canola/corn oil over medium-high heat. Add the chopped green onions, garlic and shallots and sauté until fragrant but not even browned or about a minute. Add in the A.P flour and sauté until well blend. Add the white wine to deglaze the frying/sauté pan. Add in the dried thyme, Worcestershire sauce and Tabasco sauce and cook for 1-1½ minutes more. Add lobster base/lobster bouillons, paprika, hot water and sherry and stir to blend well.

Stir in the tomato paste and bay leaves and simmering the mixture for 12-15 minutes over low heat. Stir occasionally to prevent the bottom from burning. Remove from heat and run through a wire sieve to remove the ingredients into another soup/sauce pan. Discard the ingredients. Return the sieved soup to the heat and slowly whisk (with a wire whisk) in heavy cream/heavy whipping cream and add in the butter cubes a few at a time until all finish. Bring to a boil and add the lobster meat and simmer until cooked through.

Heat turn off and serve on soup bowl with some croutons or crusty bread with/without garlic spread.

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