Lobster Bisque Soup with Cream and Parsley

10

Preparation time: 25 minutes
Cooking time: 1 hour and 45 minutes
Total time: 2 hours and 10 minutes
Servings: 6

 

A lobster bisque soup with cream and parsley is one of those dishes that can make anyone thank the French for making such flavorful dishes.

Yes, the dish can be quite a handful to make. But when done right, all that hard work will definitely pay off.

Your Ingredients

Lobster broth:

1 tbsp of unsalted butter
1 tbsp of extra-virgin olive oil
6 cloves of smashed garlic
3 roughly chopped carrots
2 roughly chopped celery ribs
2 roughly chopped red onions
1/2 tsp of sea salt
Freshly cracked pepper
1 ounce of brandy
1 cup of good white wine
6 cups of organic vegetable stock
1/3 cup of tomato paste
1/2 tsp of fresh peppercorns
3 cooked and chopped lobster carcasses
2 bay leaves
1 handful fresh Italian flat-leaf parsley sprigs
1 sprig fresh thyme

Dark roux:

1 stick of unsalted butter
1/2 cup of all-purpose flour

Lobster bisque:

1 cup of heavy cream
1/2 tsp of saffron

Lobster meat:

2 tsps of unsalted butter
3 cooked lobsters (meat only)

How to make your lobster bisque soup with cream and parsley

For the lobster broth:

Get a large soup pot and heat your onions, celery, carrots, garlic, olive oil and butter.
Add in some salt and pepper and saute for around 8 minutes.
Once done, deglaze the pan with some brandy and heat until all the alcohol has evaporated.
Now pour in your white wine and allow it to reduce for 2 minutes.
Once done, then it’s time to add in your thyme, parsley, bay leaves, lobster carcasses,
peppercorns, tomato paste and vegetable stock.
Pout in water until the lobster shells are covered.
Simmer for 1 hour in medium low heat.

For the dark roux:

Heat a small saucepan over medium heat.
Add in some flour and butter and whisk until its color turns to amber and mixtures starts to smell nutty. This will take around 7 minutes.
Remove from heat and set aside.

For the bisque:

Get a cheesecloth and strain your lobster broth into a medium sized pot.
Add you dark roux into the pot along with some heavy cream, saffron and mix them all
together.
Reduce the mixture over medium low heat until it becomes thick. This will take around
20 minutes.

For the lobster meat:

Place a big pan over medium heat and throw in some butter until it melts.
Get your lobster meat and throw it in the pot. Sauté for around 2 minutes.
Now spoon your lobster meat into a bowl, add your lobster bisque and top off with a sprinkle of chives.

Comments

rayn rosario#1

Can i use heater?

rayn rosario#2

I absolutely love that you put weights for ingredients on this recipe. Looks yummy and so cute for the holidays.Can i use heater for boiling the soup?

Tara Star#3

Can’t wait to try this one at home! Tried this dish at a restaurant in San Francisco years back and now I can recreate it! Thanks for the recipe

MaryM#4

Lobster bisque is a favorite when eating out but I’ve never considered making it myself. The details in this recipe make me want to attempt it…even as only a novice chef.

lara queen#5

There is no dobut with alot of Ingredients the soup will be fantastic. i am going to make this soup tonight ,will enjoy with my husband. but here i want to ask about eggs . can i add eggs also and can i use gas heater to cook this recipe. can i serve this recipe to my husband . he has high BP problems. hope will be no problems for him.

hope i will cook very well thanks for the recipe.

zyan#6

I used diced canned tomatoes and pureed them, added it to the soup and tasted it, it was wonderful. I didn’t have enough tomatoes to measure what the recipe called for so I said the heck with it, I’ll add some tomato sauce. I learned a lesson. DON’T ADD TOMATO SAUCE! It makes it taste like tomato soup. But it was excellent with just the pureed diced tomatoes.

Betty K. Fernandez#7

Nobody believes that these aren’t REAL homemade dumplings!!! This is a great recipe with modifications.And of course I loved it because it was super simple, and only one pot to clean!

Will#8

I absolutely LOVE lobster bisque! I’ve had it before but only at very expensive restaurants.

I guess I’m going to have to get some saffron to make this at home. I know saffron is incredible to cook with as long as you get the real stuff.

I always had the bartender add brandy to my lobster bisque, but has anyone tried this recipe without the brandy? What’s it like?

Kimberly P#9

I’ve never tried lobster bisque before, but after reading this recipe and all the nice comments I am definitely going to try it for dinner this week! Thank you for the wonderful recipe!

Caroline Haley#10

This bisque looks absolutely perfect! I’ve been searching high and low for this recipe, thank you so much for sharing! I may leave out the carrots however, and instead use corn in this. Not a huge carrot fan haha.

Please note: comments must be approved before they are published.

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