Lobster bisque is tasty and is a standout in dinner recipes — rich, creamy, and full of deep seafood flavor, it’s the perfect way to add a touch of luxury to your meal.
Ingredients of Lobster Bisque recipe
2 whole lobsters (about 1.5 lbs each)
2 tablespoons olive oil
1/4 tasse de cognac
1/2 cup sweet white wine
1 small leek, finely chopped
1 zucchini, diced
2 celery stalks, diced
1 fennel stalk, diced
1 tablespoon tomato paste
3 garlic cloves, minced
1 tablespoon mild curry paste
4 cups homemade fish or seafood stock
Salt and white pepper to taste, 1 teaspoon turmeric
Fresh chives and coriander for garnish
Execution
Prepare the lobsters : Boil salted water, cook lobsters for 8–10 minutes until red. Remove meat, reserve shells, and cut meat into bite-sized pieces.
Infuse the Turmeric: In a small bowl, combine the turmeric with a tablespoon of warm water to allow the flavors to infuse. Set aside…
Make the Seafood Stock: In a large pot, heat the olive oil over medium heat. Add the lobster shells, leek, zucchini, fennel, and garlic. Sauté until the vegetables are softened and the lobster shells begin to break apart.
Deglaze with Cognac and Wine: Pour in the cognac and allow it to flame (if you’re using gas) to burn off the alcohol. Then, add the sweet white wine and simmer for 5 to 7 minutes until the liquid reduces by half.
Add Curry Paste and Stock: Stir in the curry paste, mixing well to coat all the ingredients. Add the seafood stock and bring it to a boil. Reduce the heat and let it simmer for 40 to 50 minutes to concentrate the flavors.
Strain the Broth: Strain the broth through a fine mesh sieve, pressing lightly on the solids to extract as much liquid as possible. Discard the shells and vegetables.
Finish the Bisque: Return the strained broth to the pot. Add the turmeric infusion and lobster meat. Pour in the coconut milk and let the bisque simmer for another 10 to 15 minutes. Season with salt and pepper to taste.
Serve: Ladle the bisque into bowls, garnish with fresh chives and a few coriander leaves for a fresh touch. You can also add a little lime zest for extra brightness.
Additional tips for Lobster Bisque recipe
- Balance the richness with a squeeze of fresh lemon or lime juice just before serving.
- Add a splash of sherry or Pernod at the end to elevate the bisque with a subtle herbal note.
- Roast the lobster shells before making the stock for a deeper, richer flavor.
If you liked this recipe, you can find another tasty lobster bisque version on this site: Perfect Lobster Bisque.
FAQs – Tasty Lobster Bisque (Dinner Recipe)
1. Can I use frozen lobster?
Yes, thaw it completely before cooking. Fresh is best, but frozen works well too.
2. What part of the lobster do I use?
Mainly the tail meat for tenderness and flavor. You can also use shells to make a richer broth.
3. Can I substitute the cream?
Yes, use half-and-half, coconut milk (for a twist), or a light cream if you prefer a lighter version.
4. Is lobster bisque good for meal prep?
Yes. Store in the fridge up to 3 days or freeze for up to 1 month. Reheat gently on the stove.
5. Can I make it ahead of time?
Definitely. It often tastes even better the next day as the flavors develop.
6. What can I serve with lobster bisque?
Crusty bread, a light salad, or garlic croutons make great sides.
7. Is this recipe gluten-free?
Not by default. If using flour to thicken, replace with cornstarch or a gluten-free flour blend.
8. How do I thicken my bisque?
Simmer longer or add a small slurry of cornstarch and water for extra thickness.
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