Lobster Bisque

Lobster Bisque – a classic creamy and smooth, highly seasoned soup made from lobster and aromatics that is a Valentine’s Day favorite entree or served as a first course. A dreamy indulgence of a five-star dining experience – just in time for a cozy date night at home!
The Special V Day is around the corner – yes I know. You can’t miss it!  Did you know Valentine’s Day is one of the most booked days at restaurants?

By now, in my neck of the woods, it’s already too late to book anything. But I’m not going to worry about that – let hubby sweat it out. I’m totally fine dining at home with this bisque here.

If all the the  five-star restaurants are booked by then, this would be a good place to start. This classic Lobster Bisque recipe here is as good as those you pay a hefty amount for at a fancy schmancy restaurant without the hefty price tag.

Lobster Bisque is a classic entree of French origin. It’s a creamy, smooth and flavorful soup based on a strained broth from lobsters. But you could also use the same method with crabs, shrimps or crayfish.

Bisque is actually a method of extracting flavor from crustaceans (hard-shelled sea creatures) by simmering with aromatics to create a deeply flavored stock, then strained out, simmered again and pureed.

The best part about this recipe is that it’s affordable. Instead of buying a whole lobster,  you can use fresh or frozen lobster tails.

Guess what? Usually at this time of the year, lobster tails are on sale for $5-6 a piece. I just checked and most supermarkets have it on sale.

Bisque is made using rice as a thickener, here I used  heavy cream – leftover from a different recipe.  Cream is added at the end, thus resulting in a luscious soup with a full essence of lobsters. To add another layer of texture, this soup is topped with buttery and creole-seasoned lobster meat. Oh YES!

Lobster Bisque
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins

Servings: 4
Calories: 385 kcal

Ingredients

•     3 lobster tails, in shells
•     1/2 smal yellow onion, diced
•     2 shallots, chopped
•     1 tbsp olive oil
•     4 cloves garlic, minced
•     1/2 tsp hot sauce
•     1/4 cup white wine* (dry is best)
•     3 tbsp chickpea flour
•     1 tsp dried thyme
•     1/2 tsp ground black pepper
•     1 tsp sea salt
•     1 tsp paprika
•     1 tbsp tomato paste
•     1/3 cup low sodium chicken broth
•     1 cup full fat coconut milk
•     1 1/2 cups lobster base (see instructions below)

Instructions

1. Fill a large pot half-way with water and bring to a boil over high heat. Once boiling, add the lobster tails and boil for 8-10 minutes, or until the shells are bright red and the flesh is opaque. Remove the lobster from the boiling water and allow to cool. Reserve the water -- this will become your lobster base.
2. To make the lobster base, remove the lobster from the shell either by cutting through the shell with kitchen shears (my preferred method) or chopping in half and pulling out the flesh. Place the lobster on a cutting board and, after removing any remaining veins, chop into bite-size pieces. Throw the shells back in the water you just boiled the lobster in and boil for another 10 minutes. After 10 minutes, strain the water from the shells using a fine mesh strainer, reserving 1 1/2 cups of the base.
3. Heat the olive oil in a sauce pan over medium-high heat. Add the shallots and onion and saute until tender, about 5-6 minutes. Add the garlic and cook for an additional 1-2 minutes, until the garlic becomes fragrant.
4. Add the chickpea flour to the onion-shallot-garlic mixture and stir to combine. Cook for 2 minutes.
5. Slowly add the wine, taking care to slowly incorporate the wine into the thickened mixture. Once mixed in and smooth, add the hot sauce, salt, pepper and thyme. Cook for 1-2 minutes until this mixture becomes a thick paste.
6. Slowly add the chicken broth and deglaze the pan if any bits are sticking to the pan at this time.
7. Add the paprika, tomato paste and lobster base and stir to combine well. Simmer, uncovered, for 10 minutes.
8. Blend the mixture in a blender or using an immersion blender. The mixture should be very smooth. Return the blended mixture to the pan and add in the coconut milk and lobster chunks. Taste at this time to check if any additional salt or pepper is needed. Heat through.

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