Wednesday, April 25, 2012

Lobster bisque

     I'm not a big fan of creamy soup, but lobster bisque is the only one exception that I will make in this category. 

     The taste is divine! The creamy, bold and thick body of the soup texture brings out the sweetness of the vegetables that intertwine with the sourness of the tomato sauce. Together with the buttery taste of the lobster chunks, it creates a party in your mouth.  

    This delicacy can be eaten alone in a cold winter day and also great with a piece of  prosciutto grilled cheese sandwich for a lazy Sunday brunch. 

    My first time making it turned out to be a huge success. My picky husband gave it two big thumbs up.  So I'm sure you will impress your loved ones with this simple yet so scrumptious recipe of mine.

1. 2-3 medium size lobster tails
2. 2-3 ripe tomato
3. 1/2 a bunch of celery
4. 1 small onion
5. 2 medium carrots
6. 1/2 cup of cooking sherry or sake
7. 5 cups of fish stock or chicken stock
8. 3 cups of hot milk
9. 3 tbsp heavy cream
10. 5 tbsp butter, 3 tbsp all-purpose flour
11. garlic salt, sugar, cracked pepper, olive oil
12. 1/2 can of tomato sauce

Rinse and chop the vegetables (tomato, celery, carrot, onion) into 1-2 inches cubes.
In a heavy stock pot, add 2-3 tsp of olive oil, 2 tbsp of butter and lobster tails in. Sate for for few minute until lobsters turn pink, then add the cooking sherry or sake in. Let the alcohol evaporate a little before add in the fish or chicken stock. Season with garlic salt, sugar and black pepper. Simmer the soup for about 20-30 minutes.
While cooking the broth, use another pot and add in the remaining butter and all-purpose-flour. Whisk well for 5 minutes, then add 3 cups of hot milk. Continue to stir until the mixture is slightly thicken, then season with little salt and sugar. 
Remove the lobster tails from the broth, let cool a little before removing the meat from the shell. Reserve the shells, slice the lobster meat into 1 inch chunks and set aside.
Combine the vegetable mixture in the broth together with the milk mixture. Add in the reserved lobster shells,  the tomato sauce and simmer for about 1 hr at low heat.
Remove the soup from heat and take out the lobster shells from the soup. Let it cool down a bit before process everything (including the vegetables) in the blender. Adjust the seasoning to taste, add in the heavy cream and mix well. 
Serve with toasts or grilled cheese in a soup bowl topped with lobster chunks and garnish with some chives or shredded scallion. 


Bonus with some macarons for dessert!


  1. Dear Katrina,
    I made the Lobster Bisque using your recipe for Thanksgiving dinner for my in-law families! It was fantastic soup ever! I used 8 lobster tails and almost 2 pounds of shrimp; my Goodness, everyone enjoyed the soup and complimented the Chef. Thank you so much for sharing the recipe.
    Can you also share the Shrimp or Crawfish Etouffee recipe as well. Thanks

    1. Hi Tamie, I'm glad you and your family enjoyed the soup! Shrimps are a good addition to this soup too. I have yet trying to make the Étouffée, but I sure will share the recipe once I have tried it out first. Thanks for stopping by.


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