What makes lobster bisque

This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread. Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes.

Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes. All Rights Reserved. Perfect Lobster Bisque. Rating: 4. Read Reviews Add Review. Save Pin Print Share.

Perfect Lobster Bisque Kimberly. Perfect Lobster Bisque Nathan Vo. Recipe Summary test prep:. Nutrition Info. If you've made this recipe, we'd love to hear from you—leave us a comment and rating down below! Kitchen Tips and Tools. Delish Shop. United States. Type keyword s to search. Today's Top Stories. Build your flavors This soup tastes super complex, but actually starts with pretty basic staple ingredients. Texture is key The two main players here are flour and cream.

Stock up Speaking of stock, let's get into it. Finishing touches Once your soup has simmered and the flavors have melded, pick out and discard the spent herbs, and puree it. Lobster bisque options Obsessed with bisque but don't have lobster on hand?

Advertisement - Continue Reading Below. Yields: 4 servings. Prep Time: 0 hours 10 mins. Total Time: 1 hour 0 mins. Kosher salt. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads.

Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Pin Share Email. Why It Works Cooking the tails and claws separately from the rest of the lobster guarantees that the meat remains tender and juicy. Using chicken stock as the base of the broth adds an incredible savory richness that can't be beat.

Using the cooked aromatic vegetables from the stock to thicken the soup preserves flavor and eliminates the need for the more classic addition of cooked rice.

Featured Video. Recipe Facts. Active: 90 mins. Total: 2 hrs 30 mins. Serves: 6 to 8 servings. Rate This Recipe. Here are some additional company worthy side dish ideas to serve with bisque:. Notify me of followup comments via e-mail. You can also subscribe without commenting. How gorgeous! I love lobster bisque and I get so excited when I see it on a restaurant menu.

Thanks for the recipe! I love lobster bisque and your recipe sounds doable and delicious. I would like to serve it as a sauce on top of some form of pasta.

Do you think this would work. Of course I will treat my husband and myself to lobster bisque soup. Blend soup Add strained contents to a high-powered blender along with half and half and cornstarch.

Blend until smooth using the soup setting. Welcome to my food blog with all my favorite cravings! I am Jennifer, a lover of food and sharing my recipes. Start browsing recipes and subscribe to my weekly free newsletter! Read more about me here. Sign up for our free newsletter and follow us on social media to make your life easier and more delicious with weekly new recipes:. Account Favorites Subscribe. Search for Menu Close. Dutch Oven 7.

Servings: 4 servings. Prep Time: 25 minutes. Cook Time: 55 minutes. Print Recipe Pin Recipe. Instructions Par-Boil lobster tails Fill a large stockpot or Dutch oven half way up with water.

Reduce heat slightly and keep water at a gentle boil. Carefully add lobster tails and boil just until tails turn red, about minutes depending on size. Remove tails with tongs or a slotted spoon to a cutting board. Reserve 1 cup liquid and discard the rest. Remove meat Place the lobsters belly sided own on a cutting board. Use a sharp pair of kitchen shears to cut straight down the middle of the shell from the head to the fin.

Pry the shells open with your fingers and remove the meat. Chop the meat into large bite-size pieces, cover and refrigerate.