How to Make Lobster Bisque
A Bisque is a smooth and creamy French soup made with a caramel colored roux, whipping cream, a seasoning mix of onion, celery, bell pepper, garlic, and carrots and your favorite seafood.
Looking through a local city magazine with its many restaurant reviews causes my mouth to water and inspiration to ensue. So, recently I saw a beautiful photograph of a Lobster Bisque. My only experience with lobster bisque has been in the fine dining restaurants of Baton Rouge and Panama City Beach.
So how hard can it be?
As I often say, “It all starts with a roux”. We felt extravagant and proposed to try a making a bisque with fresh lobster tails from Whole Foods. After steaming the lobster tails, we ended up with what looked like giant sized crawfish tails. It was hard to chop up the tails and not just to dip the tail in some cocktail sauce and pop in my mouth.
Lobster Bisque Ingredients
2 tablespoons Canola oil
1 cup diced bell pepper
1 cup diced sweet onion
1 cup diced celery
1 cup diced carrots
1 teaspoon minced garlic
3 tablespoons butter
3 tablespoons All-Purpose flour
1-2 cups vegetable stock or the water used to steam the lobster tails
2 cups heavy whipping cream
2-4 lobster tails
Seasonings for the Lobster Bisque
1/4 teaspoon each – celery salt, white pepper, Cajun seasoning (like Tony Chachere’s Creole Seasoning), and salt
How to Prepare Lobster Bisque
In a steamer pot or pot with small amount of water, bring water to a boil.
Place the thawed lobster tails in the steamer.
Cover and lower the heat to medium-high heat (#6 or 7).
Allow to steam 10 minutes.
Wash and dice all the vegetables. Set aside.
In a large saucepan or Dutch oven, heat the 2 tablespoons Canola oil on # 5 medium heat.
Add the bell pepper, celery, carrots, and sweet onion.
Sauté 3-5 minutes.
Add the 1 teaspoon minced garlic.
Cook for one minute more.
Remove the vegetables and set aside.
Add the 3 tablespoons butter to the saucepan. Allow to melt.
Sprinkle in the 3 tablespoons All-Purpose flour and stir until well blended.
With a flat edged wooden spoon, keep stirring slowly moving the butter and flour constantly in order to prevent scorching.
The roux should be the color of light caramel candy.
Turn off the heat and move the pan off the burner.
Carefully add in the sauteed vegetables and stir well.
Slowly pour in the 1 cup vegetable stock and mix well.
Return the burner and medium heat #5.
Allow to heat up and may have slow boil.
Turn the heat down to about #3 on the burner.
Add in the seasonings. Stir well.
Allow the soup to simmer for 15 minutes.
If needed, add small amounts of broth or water in order to ensure that mixture is not too thick.
Slowly add in the 2 cups heavy whipping cream. Stir well and often.
Turn down the heat to low and allow to simmer an additional 15 minutes.
Stir in the chopped lobster.
Serve hot with a sprinkle of finely chopped green onions or fresh parsley for garnish.
Thinly sliced French baguette croutons is also a nice treat for dipping in the creamy bisque.
Note: Feel free to add other ingredients such as shaved corn off the cob. Similar recipes call for the vegetables to be run through a food processor for a smooth texture soup.
Serves: About 4 cups
Prep Time: 20 minutes
Cook Time: 60 minutes
Note from Mike: Lobster Bisque is great tasting, but it is a pricy dish to make.