Lobster bisque, a simple flavored dish, made from basic ingredients . Your family and friends will enjoy this as a starter to a meal or a meal in itself!
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There is nothing that hits the spot, more than a freshly steamed whole lobster. If you’re not eating the whole lobster you can be just as happy with good lobster bisque. It’s the next best way to enjoy this ocean treat!
Fresh is always the best since the flavors are much more robust, but a good frozen selection works just as well. Here’s a recipe that is my sister’s favorite, I hope you enjoy it too, no matter what time of the year it is.
- 1 lbs of lobster meat – chopped up
- Olive oil ½ onions minced
- 2-3 garlic cloves minced
- 3 TB flour – roux starter
- 3 TB butter
- 2 TB tomato paste
- 1 cup of white wine
- 2 cups of cream
- 1 cup chicken stock or you can make your own stock
Making stock is easier than you think. If you have the empty shells throw them into a pot of water. Add vegetables like onions, carrots and celery, cut in halves or quarters. Nothing fancy, just throw everything into the water pot. Include some wine, herbs like thyme and rosemary, salt and pepper and let everything come to a boil and turn it down to a simmer for about an hour.
- Get you pot ready and cover the bottom the pan with olive oil. Add the garlic, onion and let everything cook until they are tender. Next add in the lobster and wine and let everything fuse together for a few minutes.
- In a separate pan get the butter and flour together for a starter roux. Add in the stock and the tomato paste; give everything a stir until you have a smooth mixture. Next you want to pour this roux mixture into the lobster pot and stir everything together.
- This is where you need to make a decision to puree or not to puree. If you decide to puree you need to remove most of the lobster pieces from this pot mixture. Leave a few of the lobster pieces in the puree as it will add lobster flavor to the mixture. Set the remaining lobster to the side and puree the broth mixture.
- Add the cream into the puree mixture and cook for a couple of minutes. Last step, add the lobster you set aside back into the pot, salt and pepper to your taste and get ready to eat! If you decide that you like a chunky bisque, then skip the puree and add the cream into the lobster pot and stir to keep a smooth liquid texture.
I make a meal of this lobster bisque with fresh bread, a crisp green salad, fried calamari and glass of wine.