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A rich, creamy, and elegant soup bursting with deep lobster flavor. Made by simmering lobster shells to create a flavorful stock, then finishing with cream and a splash of brandy. Perfect for a special occasion.
For 4 servings
Prepare the Lobster
Create the Flavor Base (Mirepoix)
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A rich, creamy, and elegant soup bursting with deep lobster flavor. Made by simmering lobster shells to create a flavorful stock, then finishing with cream and a splash of brandy. Perfect for a special occasion.
This new_england recipe takes 85 minutes to prepare and yields 4 servings. At 807.58 calories per serving with 67.09g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Deglaze and Simmer the Stock
Strain and Smooth the Stock
Finish the Bisque
Serve and Garnish
Use dry sherry or cognac instead of brandy for a different flavor profile. A splash of sherry added at the end with the cream lends a wonderful nutty note.
For a touch of sweetness and texture, add 1 cup of fresh or frozen corn kernels to the pot along with the mirepoix vegetables.
Incorporate other fresh herbs like tarragon or parsley. Add a few sprigs along with the thyme during the simmering stage for a more complex herbal background.
Increase the heat by adding an extra pinch of cayenne pepper or a dash of your favorite hot sauce when seasoning the final bisque.
Lobster is an excellent source of high-quality, lean protein, which is essential for building and repairing tissues, supporting immune function, and maintaining muscle mass.
This dish provides important minerals like selenium, a powerful antioxidant that protects cells from damage, and zinc, which is vital for a healthy immune system and metabolism.
Lobster contains omega-3 fatty acids, which are known to support heart health and brain function, helping to reduce inflammation in the body.
This Lobster Bisque contains approximately 580 calories per 1.5 cup serving. It is an indulgent dish, perfect for special occasions.
While delicious, Lobster Bisque is a rich soup high in calories, fat, and sodium due to the butter and heavy cream. However, it is also a good source of protein and minerals from the lobster. It's best enjoyed in moderation as part of a balanced diet.
Yes. You can prepare the stock (up to step 4) up to two days in advance and refrigerate it. When you're ready to eat, gently reheat the stock, then proceed with adding the cream and serving with the lobster meat.
Dry sherry, cognac, or a dry white wine like Sauvignon Blanc are excellent substitutes. For a non-alcoholic version, you can deglaze with a splash of extra fish stock and a teaspoon of lemon juice.
For a smooth bisque, it's crucial to strain it through a fine-mesh sieve and press firmly on the solids to extract all the liquid. If you want it even smoother, you can use an immersion blender on the strained stock before you add the cream.
Absolutely. Thaw the lobster completely before cooking. You can use frozen cooked lobster meat and purchase shells separately from a fishmonger, or use the shells from frozen lobster tails to make the stock.