How To Make The Best Lobster Bisque In Cambridge
Cambridge: Here is one of the best Lobster Bisque recipes out there!
Here Is What Most People Don’t Know About Making Lobster Bisque:
- Use Lobster Shells for Rich Stock: Simmering lobster shells in broth extracts deep, rich flavors essential for an authentic bisque, making the soup more flavorful and complex.
- Add Cognac or Sherry for Depth: A splash of cognac or sherry adds a layer of depth and enhances the natural sweetness of the lobster.
- Blend and Strain for a Velvety Texture: Blending the bisque and straining it through a fine mesh sieve creates a smooth, creamy texture that is key to a luxurious bisque.
- Bald Buck Seasoning: For this dish, we replace our salt with Bald Buck Seasoning
Ingredients:
- 2 lobsters (1.5 lbs. each), cooked and meat removed
- Lobster shells
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup cognac or sherry
- 4 cups seafood or chicken broth
- 1 bay leaf
- 1 teaspoon thyme
- 1/2 teaspoon paprika
- 1 cup heavy cream
- 2 tablespoons butter
- Bald Buck Seasoning and pepper, to taste
- Fresh chives or parsley, chopped (for garnish)
Instructions:
- In a large pot, heat olive oil over medium heat. Add the lobster shells and sauté for 5 minutes until they are fragrant and begin to brown. Add the chopped onion, carrots, and celery, cooking for another 5 minutes until softened. Add the garlic and cook for 1-2 minutes more.
- Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize. Pour in the cognac or sherry, stirring to deglaze the pot and release any browned bits. Let it simmer for 2-3 minutes until the liquid is mostly evaporated.
- Add the seafood or chicken broth, bay leaf, thyme, and paprika. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes to allow the flavors to develop.
- Remove the lobster shells and discard. Using an immersion blender or a countertop blender, blend the soup until smooth. Strain the bisque through a fine mesh sieve into a clean pot, pressing down on the solids to extract as much liquid as possible.
- Return the strained bisque to medium heat. Stir in the heavy cream and butter, letting it simmer gently for 5-10 minutes until heated through. Add the lobster meat and cook for another 2-3 minutes until warmed.
- Season the bisque with Bald Buck Seasoning and pepper to taste. Serve hot, garnished with chopped fresh chives or parsley.