Lobster Bisque Soup Recipe

Sup lobster bisque

Bisque is a thick, creamy and spicy soup dish that is one of the French dishes traditionally made using crustacean coulis. This soup can be made using lobster, langoustine, crab, shrimp, or lobster. freshwater.

If you've never tasted Lobster Bisque before, get ready to fall in love! Lobster Bisque is a classic soft, creamy French soup made with a homemade lobster broth. Lobster clams are aromatically cooked in the broth to extract the flavor from the shells for a very flavorful broth. The lobster broth is then strained and thickened with rice or heavy cream. The lobster meat is then added back to the soup.

The materials you need

• 2 lb. boiled lobster, medium size

• 2 1/2 cups fish or chicken stock

• 1 onion, sliced

• 4 celery stalks, with leaves

• 2 cloves, whole

• 1 bay leaf

• 1/4 cup soft butter

• 1/4 cup flour

• 3 cups of milk; heated

• 1/4 teaspoon nutmeg

• 1 cup of cream; hot but not boiling

• 2 tablespoons of sherry

• 1/8 teaspoon of parsley; chopped

• 1/8 teaspoon paprika

Remove meat from boiled lobster. Cut into cubes and leave the body flesh and cut the tail and claws. Crush the skin and add the stock along with the onions, celery, cloves and bay leaves. Boil the ingredients for about 30 minutes and strain the broth.

Combine the flour and soft butter in a small saucepan and cook for about 5 minutes, but don't let the flour start to color. Gradually pour the hot milk into this mixture. Beat until blended then add nutmeg. If there are eggs, add them to the mixture through a fine sieve. Enter the sauce that has been filtered.

When the soup is smooth and boiling, add the lobster and bisque to a boil, add the sherry and cover for 5 minutes. turn off the fire after that. Stir in the cream and season to taste. Serve immediately with chopped parsley and paprika, if desired.

Conclusion

That's how to make lobster bisque soup. I know this recipe can't be said to be easy but I know you can!