Description
Hearty pioneer woman lobster bisque combines rich seafood flavors with creamy textures from coastal New England kitchens. Luxurious ingredients and careful preparation deliver a sophisticated soup highlighting delicate lobster meat’s exquisite essence you won’t forget.
Ingredients
Scale
- 3 lobster carcasses (medium-sized), chopped
- 3 lobsters, meat only
- 6 cups vegetable stock
- 1 cup white wine
- 1 cup heavy cream
- 1 stick (113 g / 4 oz) unsalted butter
- 2 tbsps (30 g / 1 oz) unsalted butter
- 1 tbsp (15 g / 0.5 oz) unsalted butter
- ½ cup all-purpose flour
- 2 red onions, chopped
- 3 carrots, chopped
- 2 celery ribs, chopped
- 6 cloves garlic, smashed
- ⅓ cup tomato paste
- 1 oz (30 ml) brandy
- 1 tbsp (15 ml) olive oil
- 2 bay leaves
- 1 sprig thyme
- 1 handful parsley sprigs
- Fresh chives
- ½ tsp sea salt
- ½ tsp saffron
- ½ tsp peppercorns
- Freshly cracked pepper
Instructions
- Aromatic Foundation: In a large pot, meld butter and olive oil over medium heat. Introduce a medley of minced garlic, diced carrots, chopped celery, and sliced onions. Season with salt and pepper, sautéing until vegetables become translucent and tender, about 6-8 minutes.
- Liquid Reduction: Deglaze the pot with brandy, allowing alcohol to evaporate. Pour in white wine and reduce liquid for 2-3 minutes until slightly concentrated, intensifying the flavor profile.
- Stock Preparation: Combine vegetable stock, tomato paste, whole peppercorns, lobster carcasses, bay leaves, parsley, and thyme. Cover with water, submerging the shells completely. Simmer on medium-low heat, partially covered, for 50-60 minutes to extract maximum depth of flavor.
- Roux Creation: In a separate saucepan, craft a golden roux by melting butter and gradually whisking in flour until the mixture develops an amber hue and nutty aroma, approximately 5-7 minutes. Remove from heat.
- Bisque Transformation: Strain the lobster stock into a clean pot, discarding solids. Whisk in the roux until smooth, then incorporate heavy cream and saffron threads. Simmer on low heat for 15-18 minutes, stirring occasionally until achieving a luxurious, creamy consistency.
- Lobster Finishing: Warm butter in a skillet over medium-high heat. Gently sauté pre-cooked lobster meat for 1-2 minutes, ensuring thorough heating without compromising tenderness.
- Elegant Presentation: Distribute warm lobster meat among serving bowls. Ladle the velvety bisque over the meat and garnish with finely chopped fresh chives for a pop of color and freshness.
Notes
- Enhance Vegetable Sautéing: Ensure vegetables are cut uniformly for consistent cooking and cook until just translucent to preserve their delicate flavors and nutrients.
- Master Roux Technique: Watch the roux carefully during cooking; it can quickly transition from golden to burnt, so maintain constant stirring and medium heat for perfect color and nutty flavor.
- Control Lobster Meat Texture: Heat lobster meat briefly and gently to prevent toughening, which can make the delicate seafood rubbery and less enjoyable.
- Strain Stock Meticulously: Use a fine-mesh strainer when filtering the lobster stock to remove all shells and herb particles, ensuring a smooth, refined bisque texture.
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 500
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 25 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 120 mg