A Famous and Most Phenomenal White Lobster Bisque Recipe Fit for All Seasons (2024)

FAQs

What liquor is used in lobster bisque? ›

The lobster bisque, a classic lobster dish from New England, traditionally uses both white wine and brandy in its preparation. Brandy is made from grapes, so you can consider it like an extremely pepped up version of wine.

Most modern bisques are thickened using rice. Some cook the rice in the broth and strain it out later, using only the left-behind rice starch to thicken the soup. Others puree the rice into the soup to thicken it. Almost all bisques are finished with hot cream for a velvety texture.

Aromatic vegetables like celery, onion and carrot are typically used alongside the main ingredient to make a flavourful base, and the dish is well-seasoned, using various herbs and spices. Cream is a must for making bisque, and sometimes butter is also added for extra creaminess.

In American recipes, using a combination of lobster shells, bodies, claw meat, and tail meat provides the bisque its telltale taste and feel. Depending on the recipe, you will remove the lobster from the body, dice it, and add the chopped lobster meat to the broth and develop flavors that way.

Here's what you can generally expect in a well-made bisque: Lobster Shells — The core flavoring ingredient (shrimp and other crustaceans can work too). Most bisques do not call for the meat itself, just the shells. Seasoning — Primarily based around whole vegetables, like celery, carrots, onions, and tomatoes.

A bisque is a thick cream soup that chefs purée and strain for a fine, smooth final result. Traditional bisque recipes feature seafood like lobster, crayfish, shrimp, or crab as the main ingredient—chefs typically grind the crustacean shells into a fine paste to thicken the mixture.

Tomato – A fresh tomato will help add color and flavor to this soup. Tomato Paste – You will need tomato paste to add flavor, color, richness, and body to the bisque. Garlic – A few cloves go a long way to enhancing this flavor.

Lobster Bisque is a classic smooth and creamy French soup made from homemade lobster stock. Lobster shells are cooked with aromatics in broth to extract the flavor from the shells to create a deeply flavorful stock. The lobster stock is then strained and thickened with rice or heavy cream.

Firing at cone 06 causes the clay to shrink and become porous and therefore will easily accept glaze. Firing to cone 04 increases the pottery's strength and durability.

A bisque refers to a soup that typically has cream in it for a thicker consistency, and is usually pureed. A bisque will often be vegetable or seafood-based, like our classic Lobster Bisque. For ours, we use chunks of lobster claw and knuckle meat for texture and flavor.

How do you make store bought lobster bisque taste better? ›

So, my plans of doctoring up canned lobster bisque were dashed. I cooked the bisque according to the directions on the can, except I used 1/2 cup cream instead of 1/3 cup per can. And I added in some Cajun spices and fresh herbs.

A bisque is a French style of soup that is made from crustaceans, such as lobster, crab, shrimp, and crayfish; their shells are used to make a stock and the meat is incorporated into the finished dish. So, in a way, calling the soup a "seafood bisque" is somewhat redundant.

Main Course Pairings for Lobster Bisque

Consider lighter fish dishes like baked or grilled salmon, which offer a different texture and a slightly less rich flavor profile. A herb-crusted cod or a simple pan-seared sea bass can also complement the bisque well.

Nutritional Information & Ingredient Listing. Lobster Bisque: (222g) calories 310, calories from fat 210, total fat 24g, saturated fat 15g, trans fat 1g, cholesterol 115mg, sodium 680mg, total carbohydrate 13g, dietary fiber 1g, sugars 1g, protein 12g, vitamin a 20%, vitamin c 8%, calcium 10%, iron 4%.

While lobster bisque is considered to be a type of soup, there are a few differences that set the two appetizers apart. Bisque is far creamier and richer than traditional soup, which consists mostly of broth, veggies and spices.

The Best Wines to Pair with Lobster

Acidity is key in pairing wine with lobster. Think about how great a squeeze of lemon is on fish – a light, crisp wine with great acidity can do the same thing. Sauvignon Blanc and Pinot Grigio can be great in this regard, but so can Riesling and Chardonnay.

Ingredients and Substitutions

Cream – You will need some heavy whipping cream at the end to monte the lobster stock. Wine – This is optional, but I use port wine and dry vermouth. Liquor – I deglaze and finish the bisque with Brandy. Another option would be dry or cream sherry.

Your best bet is going to be another dry fortified wine such as dry (white) vermouth. Dry versions of Madeira and marsala are also acceptable. You can also substitute a dry white wine like sauvignon blanc, pinot grigio, pinot blanc, or sémillon. Dry sparkling wines will also work when used in small amounts.

A classic gin and tonic can be an excellent match for lobster, particularly if the dish has a citrusy or herbal element. The botanicals in gin can echo the herbs used in the dish and really set your taste buds alive. To enhance the pairing, choose a high-quality tonic water that isn't overly sweet.