Lobster Bisque and Bisques in general are my favorite kind of soup and this video will guide you through how to make it. When done properly they are packed with great seafood flavor and are as smooth as velvet.
This classic French soup used to always contain crustacean but over time the meaning has changed slightly and is now meant to mean, a pureed soup finished with cream, but let's be honest shellfish are always a welcome inclusion to a meal.
Bisque is all about utilizing the whole product to get as much flavor out of it as possible. The shells are used to not only enhance the flavor but also to help thicken the soup, that's being economic with your ingredients. The meat itself is really only used as a garnish because if you were to put it in the soup as it's cooking it would overcook and lose its sweetness.
This recipe is one that you can easily change around if you'd prefer to use shrimp, crab, crawfish, or any crustacean you like! I hope you give it a shot and enjoy!
Lobster Bisque: (approx. 4 servings)
11/4 lb cooked Lobster
1/2 white Onion
1/2 bulb Fennel
5 cloves Garlic
3 tbsp Butter
3 tbsp AP Flour
156 ml can Tomato Paste
1 L Chicken Stock
1/2 cup White Wine
1 cup Heavy Cream
1/4 bunch Chives
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