Guide to Make From Scratch Lobster Bisque in 29 Minutes for Family

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, from scratch lobster bisque. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Do you love creamy lobster bisque? Is it one of those starters that always draws your attention on a restaurant menu? But why wait for a fancy night out when you can do it at home?

From Scratch Lobster Bisque is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. From Scratch Lobster Bisque is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have from scratch lobster bisque using 16 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make From Scratch Lobster Bisque:

1. Prepare 2 large lobsters, 2 pounders or more
2. Get 10 cup water
3. Get 3 tbsp olive oil
4. Get 2 stick butter
5. Take 1 large onion, minced
6. Take 3 large carrots, minced
7. Make ready 2 large celery stalks, minced
8. Prepare 3 tbsp salt
9. Prepare 1 tbsp garlic, granulated
10. Prepare 1 tbsp bay leaf powder
11. Get 1 tsp cayenne pepper
12. Prepare 1 tbsp ground black pepper
13. Prepare 1/2 cup dry white wine
14. Get 18 oz tomato paste
15. Make ready 2 pints heavy cream
16. Take 3 tbsp cornstarch

The reason it's gluten free is there is no wheat flour called for in this recipe! The name "bisque" came later than the soup, which was originally just called plain thick lobster soup. This Lobster Bisque recipe streamlines the process and shaves off about an hour from traditional methods. A totally simple and delicious classic lobster bisque recipe.

Instructions to make From Scratch Lobster Bisque:

1. Boil the lobsters in an 8 quart stock pot until they are red and pretty well cooked, between 10 and 15 minutes or so.
2. Reserve 10 cups of the boiling water, as this will be the base of the bisque.
3. Break down the lobster into meat and shells/carcasses, placing the shells back into the reserved water and setting aside the meat.
4. Boil the shells/carcasses about ten minutes, and then discard the shells/carcasses while saving the water.
5. Set the water aside, place the oil, butter, onion, carrot, celery, salt, bay, garlic, and cayenne into a large frying pan, and sweat it all out a bit. Yes, it is a lot of butter, but bisque is buttery.
6. Deglaze the veggie mix with wine, let the alcohol burn off a few moments, and then transfer the frying pan contents into a blender. Puree.
7. Add the veggie sludge to the lobster water, mix well, and simmer on medium low.
8. Add the tomato paste, and mix really well to get the blobs out.
9. Add the heavy cream. Yes, it is a lot of cream, but bisque is creamy. Mix.
10. Take a cup of the broth, let it cool a few minutes, and mix the cornstarch into it.
11. Add the cornstarch mixture back to the broth, mix it in, and then simmer and stir to thicken, for about 20 minutes or so.
12. Mince the lobster meat, and then add it to the broth. Don't add it sooner, else you may create rubbery meat bits.
13. Serve immediately, though it might still be a bit thin. It will thicken by the next day, though. If I had you add more cornstarch, it would be all congealed by the next day.

Can be made with fresh or frozen lobster, and lightened up if desired. I have a long list of restaurants I whose lobster bisques I adore, but for some reason I had never before tried making it at home. How to Cook Lobster Bisque from Scratch. What to Serve with the Soup. Lobster meat is excellent for salads or dipping in butter later.

So that’s going to wrap it up for this special food from scratch lobster bisque recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!