Boston Lobster Bisque - Rich and savory soup
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 1 carrot, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 bay leaf
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 4 cups lobster stock
- 1/2 cup dry sherry or cognac
- 1 cup heavy cream
- 1 pound cooked lobster meat, chopped
- Salt and cayenne pepper to taste
- Fresh chives for garnish
Boston Lobster Bisque is a luxurious and creamy seafood soup that epitomizes comfort and elegance. This velvety bisque is enriched with the ocean's sweetness, featuring succulent lobster meat, a robust lobster stock, and a smooth blend of heavy cream and fragrant cognac. Aromatic vegetables like onions, carrots, and celery form the flavor base, while tomato paste and a hint of cayenne pepper lend depth and a slight kick. The soup is traditionally puréed to a fine consistency, then strained for a silken texture, and finished with generous chunks of lobster. Decadent and warming, this bisque is a cultivated indulgence that pairs beautifully with crusty bread or a crisp salad. Description by ChatGPT.
Indulge in the rich and luxurious flavors of the sea with this exquisite lobster bisque recipe, brought to you straight from Kelvin’s Kitchen. Suitable for a cozy evening or to impress your dinner guests, this creamy, velvety bisque comes with hints of vegetables and a splash of white wine, elevating the flavor profile for that perfect gourmet experience. Dive into the steps below to create a masterpiece that's as comforting as it is elegant.
Ingredients:
- 6 lobster tails (6 ounces each)
- 1 medium-sized onion, halved (unpeeled)
- 2 carrots, cut into large chunks (unpeeled)
- 1 celery stalk, cut up
- 4 cloves of garlic
- 3 sprigs of fresh thyme
- 2 tablespoons avocado or olive oil
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 2 bay leaves
- 8 cups of water
- 2 tablespoons butter
- 1 additional medium-sized onion, diced
- 1 additional carrot, diced
- 1 additional celery stalk, diced
- 1 cup sliced mushrooms
- 2 tablespoons tomato paste
- 1/8 teaspoon cayenne pepper
- 2 tablespoons all-purpose flour
- 1 cup white wine (such as Chardonnay)
- 3/4 cup heavy cream
- 3/4 cup whole milk
- Fresh chives, for garnish (optional)
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6
Equipment: Sharp knife, Roasting pan, Heavy pot or Dutch oven, Strainer, Immersion blender
### Instructions:
1. Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Using a sharp knife, cut the lobster tails in half lengthwise and remove the vein with your fingers. Discard the vein and rinse the lobster tails under cold water.
3. In a roasting pan, place the halved onion, carrots, celery stalk, garlic cloves, and fresh thyme. Lay the lobster tails on top and drizzle with avocado or olive oil. Season with kosher salt and black pepper to taste.
4. Roast in the oven for 8 to 12 minutes until the shells turn bright red and the lobster is cooked through, reaching an internal temperature of 140 degrees Fahrenheit. Remove from the oven and allow to cool before handling the meat.
5. In a heavy pot or Dutch oven, transfer the vegetables and add the lobster shells. Pour in the water, add bay leaves, and season with salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 40 minutes.
6. After simmering, discard the shells and vegetables and strain the lobster stock, reserving it for later use.
7. Using the same Dutch oven over medium heat, melt the butter, then add the diced onion, carrot, celery stalk, and mushrooms. Season with salt and pepper and sauté until tender, about 5 minutes.
8. Stir in the tomato paste and cayenne pepper. Add the flour to cook off for two minutes.
9. Deglaze the pot with the white wine, reducing it slightly while scraping the bottom of the pot.
10. Pour in the lobster stock and bring to a simmer, letting it cook for 20 minutes until the vegetables are soft.
11. Use an immersion blender to blend the mixture until smooth.
12. Add the heavy cream and whole milk, stirring well over medium heat and bringing it back to a simmer.
13. Taste and adjust salt and pepper as necessary.
14. Cut the lobster meat into bite-sized pieces, reserving some for garnish. Keep the rest in the fridge until needed.
15. Stir most of the lobster meat into the pot, saving a few pieces for garnishing the plates. Turn off the heat to serve.
16. Serve the bisque hot, garnishing each plate with the reserved lobster meat and freshly chopped chives if desired.
Cooking Tips:
- If the bisque is thicker than preferred, gradually add more milk or water until the desired consistency is reached.
- To bring out more depth in the wine, let it cook for an extra minute or two to allow some of the alcohol to evaporate.
Discover more from Kelvin's Kitchen and explore delicious dishes by visiting their YouTube channel at https://www.youtube.com/@KelvinsKitchen.
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Boston Lobster Bisque - Rich and savory soup
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