Simple Lobster Bisque Recipe – This Pinterest pin is definitely a teaser for what promises to be a scrumptious and simple lobster bisque recipe.
I started early this morning breaking apart two lobsters into body, tails, claws and legs using very handy gadget. Then, I gathered all the vegetables and started the chopping process.
In my opinion, it’s the rich soup base that makes the soup. Although my kitchen does not come equipped with a large tank of fresh lobsters, let’s say that I could probably have used two additional (and larger) lobsters to make the stock.
It is necessary to establish a quick and obvious fact – this is not an inexpensive soup.
I purchased two lobsters (at a cost of $29.00) to make the stock but now that the stock is made, I could easily have used four lobsters to have the desired amount of lobster meat.
Hours of “local market comparison shopping” took place before buying the lobsters. Eleven dollars a pound for “chicken” lobsters is a good price!
The price for larger lobsters would be almost prohibitive but you can also opt to go this route.
Although we live near the Chesapeake Bay, we’re not quite within that short drive of a true seafood market. Such markets offer a choice of lobster sizes. I would select culls to make this simple lobster bisque recipe because culls are cheaper and taste exactly the same as a lobster with two claws!
I also learned a few things at the seafood counter in my local supermarket. This fact alone would have been useful to know before ordering the lobsters. But I made up for it with this!
Since the bisque is for dinner tomorrow, it is impossible to show you the finished [popup_product]soup[/popup_product].
Update: The Lobster Bisque was a success. Thick and creamy, rich tasting soup base with spoonfuls of tender garlicky Maine lobster bits.
This first step in preparing the soup base was time consuming but finishing the bisque just before dinner will require nothing more than adding cream and lobster meat. Yum! Stay tuned. Sunday’s menu is a soup and sandwiches event!
Picture below are the vegetables, herbs, [popup_product]seafood[/popup_product]/lobster broth or stock and lobster shells ready to simmer for a good hour. Yes, I tasted the soup base. I always do to adjust the seasonings but the DH took a spoonful too. He thought it was ready to eat. Wait till I add the cream!
It’s now Monday so let’s do some Monday morning quarterbacking.
I’ll admit it. I misspoke. The final step to the soup making was not as quick and simple as I anticipated. But I was multi-tasking. The soup base was set to “slow-cook” while I shredded the lobster meat.
The two chicken lobsters yielded more meat than I anticipated (see the pic below) but not enough for hearty helpings of bisque. Soup was a welcome meal yesterday as the high temperature for the day was barely 18 degrees with a wicked windchill factor.
With the addition of the 7 ounces of packaged lobster meat (previously frozen and which I also shredded), there was more than enough meat to distribute into nine soup bowls.
Use an immersion blender to purée all the vegetables after you have removed all the lobster shells from the soup stock.
My personal choice in immersion blenders is one that is stainless steel for an easy cleanup and has variable speeds for greater control and stability during the blending process.
Breville BSB510XL Control Grip Immersion Blender
I also look for a good pistol type grip because you want to have a good grip on the blender when you start it up in the pot.
Think in terms of tall soup stock pots. This immersion blender is perfect with an 8 inch long stick – long enough to reach the bottom of your pot. It is always easier to begin the blending process near the bottom of the pan rather than near the top of the soup contents.
Love the fact that the base of the blender is not metal so you don’t have to worry about scratching pots and pans with non-stick coatings.
Can this blender power through the thickest soups? Yes it can.
This one has plenty of power and comes with a useful selection of accessories to make mayonnaise for example. This model comes with a chopper bowl, a small whisk and a larger container ideal for storing prepared foods.
Makes egg rich aioli, regular mayo or purée a stock pot full of chunky vegetables in no time!
In order not to get into the “you skimped on the lobster in my bowl” dilemma, my solution was to heat up the lobster meat in a separate pan – in garlic butter.
Garlic butter you say? Yes, garlic butter will have my clan belly-up to the table in record time.
Once warm, the meat was evenly spooned into individual bowls then covered with a large 8 oz. ladle of steaming hot soup.
The lobster meat did not get tough and rubbery during the soup cooking or the reheating. Why? Lobster meat tends to get chewy when overcooked. All you really need to do is heat it through since it is pre-cooked. Tossing the meat in garlic butter simply adds another layer of flavor.
Grandma! You did you remember the oyster crackers? Ooops.
This simple lobster bisque recipe is definitely not a quick and easy method.
Not even my family or dinner guests will be aware of the time spent to prepare the soup. As long as it tastes great, you can get rave reviews from a doctored can of Campbell’s© soup. So why spend the time? Because.
A few month ago, I prepared a really tasty crab bisque. The crab bisque was not only easy but very quick – a soup you can prepare at the last minute. And it costs much less. So does clam chowder.
The lobster bisque recipe may be simple but it is not the soup you add to the menu at the last minute. Be sure to check out our other soups.
Have a question about the recipe? Just vegetables in a rich broth, milk instead of cream? That would be scrumptious too. A seafood soup.
Which herbs would you use? Let’s compare notes about the recipe ingredients so please add your thoughts to the comments below.
Full disclaimer – I did not follow Daddy Jack’s recipe but you would be amazed at the number of recipes found in my collection of cookbooks that call for the shells to be crushed.
I skipped the mallet method. Although I have a sieve, it would not have filtered out all those little bits of shell from the soup. Jack is quite liberal with the cognac and the white wine. Brandy does add a “je ne sais qoui” flavor to the soup and white wine does as well.
1 Cook, 2 Countries & A Taste For World Cuisines: Cooking A La Mode De Chez Nous - Cuisine d'Hier Et d'Aujourd'hui! For the love of home style cooking and great food. Memories are made of this!
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