Homemade Lobster Bisque Recipe
The ultimate comfort food, this creamy Homemade Lobster Bisque Recipe is perfect for chilly evenings. Rich in flavor and silky in texture, it's an easy weeknight dinner that will impress your family and friends. Make it tonight for an unforgettable culinary experience!
Equipment
- Skillet
- Frying Pan
- Peeler
- Large Pot
- Saucepan
- Chef's Knife
Ingredients
- 1 kilogram lobster shells heads and tail
- 2 carrots peeled and roughly chopped
- 2 onions peeled and roughly chopped
- 2 stalks celery
- 2 cloves garlic
- 2 tablespoons tomato paste
- 3 bay leaves
- 8 sprigs thyme
- few sprigs parsley
- olive oil extra virgin
- sea salt flakes
- pepper grinder
- 500 milliliters fresh cream
- 1 tablespoon Grand Marnier
- 1 orange
- 2 French shallots
- cayenne pepper
- butter
Instructions
- Begin by cracking, breaking, or chopping the lobster shells into pieces approximately the size of a thumb nail. This step is crucial as it will help extract maximum flavor during cooking.
- In a large heavy-based pot over high heat, add a few tablespoons of olive oil. Once hot, add the chopped carrot, onion, celery, and garlic. Sauté these for about 5 to 7 minutes or until the vegetables become soft and fragrant. You want them to look translucent and slightly golden.
- Next, add the chopped lobster shells and tomato paste to the pot. Stir everything together and continue to cook for another 5 to 8 minutes. This step caramelizes the ingredients, enhancing the flavors of your bisque.
- Pour in about 2 to 3 liters of water, enough to cover all the ingredients by about 5 centimeters (2 to 3 inches). This liquid will form the base of your bisque.
- Now, add the bay leaves, thyme, parsley, and a couple of pinches of sea salt flakes and freshly cracked pepper. Give it a good stir, and bring the mixture to a rolling boil.
- Once boiling, reduce the heat to low and allow it to simmer. Maintain a gentle simmer for 2 to 3 hours. Occasionally skim off any impurities or oils that rise to the surface for a clearer stock.
- After simmering, let the stock cool slightly. Strain it through a colander, allowing all the solids to drain off. Discard the solids, and pass the stock through a fine chinois at least twice to ensure it's silky smooth.
- In a medium saucepan over medium heat, melt a bit of butter with a splash of olive oil. Sauté the chopped French shallots in this mixture until they start to soften and become aromatic, usually about 3 minutes.
- Add a pinch of cayenne pepper and the zest of the orange to the shallots, continuing to cook for another minute or two. You want to awaken the spices and highlight the citrus aromas.
- Next, add the Grand Marnier to the pan. Let it cook for a minute to evaporate the alcohol and then pour in the fresh cream. Cook on high for another few minutes before adding the strained stock.
- Bring everything back to a boil and then reduce to medium heat. Allow it to simmer for another 30 minutes, letting all the flavors meld together. Afterward, pass the bisque through the fine chinois one last time for the smoothest finish.
- Return it to the stove, taste for seasoning, and adjust as necessary before serving hot. Enjoy the luxurious flavors of your Homemade Lobster Bisque Recipe.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld and improve.
- Freezing: You can freeze the bisque for up to 3 months. Just ensure it's in a freezer-safe container and thaw it overnight in the fridge before reheating.
- Pairing: Consider pairing this bisque with crusty bread or a fresh garden salad to balance the richness of the soup.
- Cooking tools: A heavy-based pot is essential for even heat distribution while cooking the bisque.
- Serving size: This recipe is perfect for 4, but you can easily scale it up or down depending on your needs.