Lobster Bisque

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Servings: 6 Difficulty: Advanced
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A rich, creamy French-style soup featuring deep lobster flavor and a hint of brandy.
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This elegant lobster bisque delivers a luxurious, velvety texture and deep, complex seafood flavors that make it perfect for special occasions or a sophisticated weeknight dinner. The base is built by sautéing aromatic shallots and mushrooms in butter, then deglazing with brandy and Madeira for a subtle sweetness and depth. A rich lobster stock simmers to concentrate the natural sweetness of the shellfish, while a beurre manié provides a silky, smooth consistency without needing a roux. Finished with a splash of lemon and a dash of Tabasco, this bisque balances richness with bright acidity and a gentle kick of heat. It serves beautifully as a first course for a holiday meal or as a comforting main dish paired with crusty bread.

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Lobster Bisque

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 567.4

Description

This elegant lobster bisque delivers a luxurious, velvety texture and deep, complex seafood flavors that make it perfect for special occasions or a sophisticated weeknight dinner. The base is built by saut&# 195;©ing aromatic shallots and mushrooms in butter, then deglazing with brandy and Madeira for a subtle sweetness and depth. A rich lobster stock simmers to concentrate the natural sweetness of the shellfish, while a beurre manié provides a silky, smooth consistency without needing a roux. Finished with a splash of lemon and a dash of Tabasco, this bisque balances richness with bright acidity and a gentle kick of heat. It serves beautifully as a first course for a holiday meal or as a comforting main dish paired with crusty bread.

Ingredients

Directions

  1. Melt 2 tablespoons of unsalted butter in a large stockpot over medium-high heat.
  2. Sauté the thinly sliced shallots until golden, about 3 minutes.
  3. Add the thinly sliced mushrooms and cook over high heat until slightly browned, about 2 additional minutes.
  4. Remove the pot from heat and add 1 cup of brandy and 1 cup of Madeira, reserving 1/4 cup of each for final seasoning.
  5. Return to heat and cook until the liquid is reduced by half.
  6. Add 6 cups of lobster stock and return the mixture to a boil.
  7. Reduce heat to a simmer and cook, uncovered, for 15 to 30 minutes, depending on the strength of your stock.
  8. Occasionally skim and discard any foam that rises to the top.
  9. Make a beurre manié by mixing 1 tablespoon of softened unsalted butter with 2 tablespoons of flour using your fingers to form a smooth paste.
  10. When the broth has a strong, almost salty, lobster flavor, bring it back to a boil, skimming foam occasionally.
  11. Whisk the beurre manié into the boiling broth until completely dissolved.
  12. Cook an additional 5 minutes over high heat, whisking occasionally to ensure smoothness.
  13. Strain the bisque through a fine sieve, pressing with the back of a ladle to extract all juices.
  14. Season with 1/4 teaspoon fresh lemon juice, the reserved brandy and Madeira, and a dash of Tabasco pepper sauce.
  15. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 567.4kcal
% Daily Value *
Total Fat 10.2g16%
Saturated Fat 4.5g23%
Cholesterol 347.3mg116%
Sodium 1095.2mg46%
Total Carbohydrate 9.9g4%
Dietary Fiber 3.0g12%
Sugars 6.0g
Protein 77.8g156%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lobster, bisque, soup, seafood, creamy, brandy, madeira, shallots, mushrooms, beurre manie, stock, rich, comfort food, appetizer, main dish, tabasco, lemon, simmer, velvety, elegant
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