Lobster bisque is a luxurious dish that transforms ordinary weeknights into a fine dining experience. This recipe is a perfect way to savor the rich, oceanic flavors of lobster with a creamy, aromatic broth that comforts and delights. Ideal for special occasions or when you simply want to treat yourself.
The stars of this dish are, of course, the lobsters. Their sweet, tender meat and flavorful shells are what give this bisque its depth. Butter adds richness and helps sauté the aromatic vegetables — onion, carrot, and celery — which form the base of our flavor profile. Garlic and tomato paste add a savory depth, while brandy introduces a sweet, complex note. Seafood stock is essential for enhancing the lobster flavor, and heavy cream brings everything together into a smooth, luxurious consistency. Finally, bay leaf and thyme provide herbal notes, while salt and black pepper let you season to taste. If you prefer a thicker soup, a mixture of cornstarch and water can help achieve that texture.
Lobster bisque pairs wonderfully with a freshly baked baguette or crusty sourdough to soak up every last drop. A crisp, chilled glass of white wine, like Chardonnay, complements the rich flavors beautifully. For a complete meal, consider a light side salad with a tangy vinaigrette to balance the creaminess of the bisque.
Start by bringing a large pot of salted water to a boil. Carefully drop in your lobsters and let them cook for 8–10 minutes until they turn bright red. Once cooked, remove them from the pot and allow them to cool a bit. This is a good time to prepare your other ingredients.
As your lobsters are cooling, melt the butter in a large pot over medium heat. Add the onion, carrot, celery, and garlic, and sauté them until they're soft and fragrant. Stir in the tomato paste and add the lobster shells, cooking for 3–4 minutes to extract their flavor.
Carefully pour in the brandy and let it cook off for about 2 minutes. This process not only infuses the bisque with flavor but also ensures any alcohol is evaporated. Add your seafood stock, bay leaf, and thyme to the pot. Allow the mixture to simmer for 30 minutes to meld all the flavors together.
Once simmered, strain the mixture through a fine sieve to remove the solids, leaving you with a beautifully flavored broth. Return this liquid to the pot and stir in the heavy cream. Keep the heat low to gently simmer, which helps the flavors intensify without curdling the cream.
If you prefer a thicker bisque, mix cornstarch with water and stir it into the soup. Let it simmer for a few more minutes until it reaches your desired thickness. Season with salt and pepper to taste. Finally, add the reserved lobster meat, heating it gently until warmed through. Your lobster bisque is now ready to serve.
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