Lobster Bisque

 Lobster Bisque

Get ready to dive into a bowl of this rich and creamy lobster bisque! Whether presented as a sophisticated entree or a comforting addition to a grilled cheese sandwich, this flavorful soup will please any guest or palate. Don't worry about hunting for whole lobsters; This simple recipe uses lobster tails that are more valuable for their abundance of meat and ease of preparation.

What is a bisque?

Bisque, in its proper French definition, is a very tasty soup, which is made from fish and is traditionally filled with shells or rice. The aromatic depth of the soup is achieved by making the broth of the shells rich and flavorful. However, these days, there are different types of bisque, including vegetable soup and cream to achieve a velvety appearance and the depth of flavor of the famous bisques.

 What is clam juice?
Clam juice is a spicy dish made from steamed clams. Natural juices released in seafood dishes are often used to sweeten fish and give them a mild sea taste. It has a cleaner flavor than canned seafood, although seafood makes a good substitute.

 How to make lobster bisque?
Creating a crispy base is critical to a good lobster bisque. This recipe helps ensure that the soup has a smooth texture in many ways that will complement this garlic butter lobster. A roux (butter and flour cooked into a paste) acts as the main flavoring agent. Although other recipes can use shells or rice, this method is much easier. It is important to cook the dough for a few minutes before adding the lobster broth. Not only the taste of raw flour is not good, but the flour needs time to distribute it in the right way to get a soft, hard surface. The tomato paste also adds its mild power and deep, rich flavor to the spicy soup. Finally, the most important bisque, heavy cream, gives the soup body and velvety mouthfeel.
Yields          Preparation time      total time
 5 c.                       15  Mins                        1hr 30 min


 2 (8 oz) bottle of clam juice
 2 c.dry white wine, divided
 4 Medium lobster tail (18 to 20 oz)
 2 bay leaves
 5 tbsp. unsalted butter, divided
 1 medium yellow onion, chopped
 carrots, peel and chopped
 2 celery stalks, chopped
 2 tbsp.Creole seasoning or Old Bay, divided
 5 garlic cloves, finely chopped and divided
 3 tbsp. Tomato paste
 1/4 tsp.all purpose flour
 2 tarragon sprigs, plus other ingredients for serving
 1 C. heavy cream
 1 tbsp.Sherry vinegar
 Kosher salt, to taste

  •  In a large bowl, combine clam juice, 1 cup white wine, and 3 cups water. Bring the mixture to a boil over medium heat. Place the lobster tails in the water, cover and steam until the lobster tails are golden red, 5 to 7 minutes. 
  • Remove the lobster tail, reserving a plate. Once it's safe to handle, remove the lobster meat from the shells and return the shells to the reserved broth. Cut the meat into bite-sized pieces, put it in a covered container and put it in the refrigerator until it is ready to use. Return the pan to a boil over medium heat; reduce heat to low and simmer for another 20 minutes. Change the plate and keep it. There will be about 4 cups of the dish. 
  •  In a hot frying pan, melt 4 tablespoons of butter. Add onion, carrot, celery and 1 ½ teaspoons Creole seasoning. Cook, stirring frequently, until vegetables are tender and brown, 5 to 7 minutes. Add 4 garlic cloves very well; cook until fragrant, 1 minute. Add the tomato paste until the vegetables are covered. Add the flour mixture and cook until the raw flour smell disappears, 2 to 3 minutes. 
  • Pour in the remaining glass of wine, allow the mixture to thicken and thicken. Slowly add the lobster broth and bring the mixture to a boil. Add the tarragon sprigs. Reduce heat to low and simmer until slightly thickened, 25 to 30 minutes.
  •  Remove the mixture from the heat and remove the tarragon sprigs. Using a countertop blender, blend the mixture in batches until smooth. Return the mixture to the bowl. Add the cream and sherry wine and heat over medium-low heat.
  •  Meanwhile, in a small skillet, melt the remaining tablespoon of butter over medium heat. Add the remaining finely chopped garlic cloves, the reserved lobster meat, and the remaining ½ teaspoon of Creole. Cook until heated through, 2 to 3 minutes. Add salt to taste. 
  • Serve the bisque garnished with warm lobster and garlic butter and a sprig of freshtarragon.

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