Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, lobster bisque. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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Lobster bisque is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Lobster bisque is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook lobster bisque using 12 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Lobster bisque:
- Make ready head Lobster
- Make ready head Shrimp
- Make ready Carrot
- Get Onion
- Make ready Celery
- Get Cognac
- Get Water
- Get stalk Parsley
- Take Salt
- Make ready Cream
- Take 10 g Butter
- Get 10 g Flour
Our version is much more streamlined (see: easier and less expensive) and truly just as rich and delicious. Heat oil in a large pot over medium-high. Blend the bisque in a food processor or blender, then pass through a fine sieve, again pressing down hard on what solids remain. Add the cream and bring to a low simmer.
Instructions to make Lobster bisque:
- Sauté the lobster and shrimp head on pan
- Add onion, celery and carrot and continue to sweat
- Deglaze the pan with some white wine
- Add cognac and flambé
- Add water or fish stock into the pan and simmer for 30 min
- 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
- After 30 min of simmering, remove the lobster and shrimp heads from the soup
- Blend the soup with a hand blender
- Add the blonde roux into the soup to thicken it, salt and pepper to season. Add cream to thicken and enrich the soup
Add the chopped lobster meat, let it heat through, then season to taste with salt and cayenne. Valerie uses homemade lobster stock to make her creamy Lobster Bisque. Lobster shells from the tail, claws, knuckles, and legs are full of flavor and, when very gently simmered in water, yield a clean-tasting, briny stock. Seasoned with mirepoix, sherry, and herbs. I can't remember where the original recipe came from, but I have worked on this for some time and it is so good.
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