Lobster bisque Can be made with fresh or frozen lobster, and lightened up if Today I made one of my favorites for a special treat — classic lobster bisque. Classic lobster bisque recipes can be overwhelmingly complicated. This one streamlines the process, while still delivering a deeply rich and flavorful soup that's velvety-smooth and packed with tender.

Ingredients of Lobster bisque

  1. You need head of Lobster.
  2. It's head of Shrimp.
  3. Prepare of Carrot.
  4. Prepare of Onion.
  5. It's of Celery.
  6. You need of Cognac.
  7. Prepare of Water.
  8. It's stalk of Parsley.
  9. Prepare of Salt.
  10. Prepare of Cream.
  11. It's 10 g of Butter.
  12. Prepare 10 g of Flour.

Lobster bisque instructions

  1. Sauté the lobster and shrimp head on pan.
  2. Add onion, celery and carrot and continue to sweat.
  3. Deglaze the pan with some white wine.
  4. Add cognac and flambé.
  5. Add water or fish stock into the pan and simmer for 30 min.
  6. Prepare a blonde roux on another pan. Melt the butter over low heat until the butter smells nutty and turns blonde, mix in flour and continue to stir until all mixed, allow to cool.
  7. After 30 min of simmering, remove the lobster and shrimp heads from the soup.
  8. Blend the soup with a hand blender.
  9. Add the blonde roux into the soup to thicken it, salt and pepper to season. Add cream to thicken and enrich the soup.

This bisque is the best chance for a home cook to shine. Adapted from the recipe of the Carlyle's executive chef, James Sakatos, it contains one of the. This elegant, smooth French lobster bisque recipe is so simple to make and can be both a sophisticated starter or meal. Sherry and lobster are a classic flavor pairing; here, cream sherry lends the bisque a slightly sweet complexity. Reviews for: Photos of Lobster Bisque.

Get Latest Recipe : HOME