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Recipe For Lobster Bisque

Lobster bisque is a creamy velvet textured French famous seafood soup made with lobster, spices, herbs, vegetables and other ingredients. So today I am going to show the best recipe for lobster bisque. Use this recipe for lobster bisque when you are preparing food for parties. Also, make a lobster bisque when you just want something special on the table.

Certainly, bisque dish is typically made from seafood such as crab, crayfish, shrimp and so on. However, after you try out todays recipe for lobster bisque, you are going to enjoy this creamy luxurious bisque.

Most importantly, serve this bisque as a starter with a side of potatoe. Also, you may enjoy this lobster bisque with bread, corn, sandwiches, salad and so on

List Of Ingredients

First of all, the recipe for lobster bisque calls for to stages of cooking. One stage is where you make the lobster base. While the second stage is where tou do the proper lobster bisque cooking

  • 2 Lobster
  • 15g of fresh Parsley
  • 2g fresh thyme
  • 1 Bay leaf
  • 50ml White wine
  • Salt to taste
  • 2g Black peppercorns
  • 120g chopped tomato
  • 1/2 cup of chopped Carrots
  • 1/4 cup of chopped Celery stock
  • 3 tablespoon of all purpose flour
  • 1/4 cup of chopped Leeks
  • 4 tablespoon of Butter
  • 1/4 cup of chopped Fennel stock
  • 100ml Cream

Cooking Procedure

  • Get about 3 to 4 cups of water to a boil
  • Cut the lobster into two starting from the back of the head right between the two eyes. Then procced to the back till the lobster is cut in half. Clean out all dirt inside of it, cut out the legs and the claws. After that, you may smash the claws under a kitchen towel with a harmer or hard object (if you want to use only lobster tail, then you do not need this process)
Pic from vid
  • Then dump all of them into the boiling water. Boil it for 6 to 8 minutes
  • Bring out the lobster, let it cool down for a couple of minutes or as long as you can handle it. Gently break the shell to extract as much of the lobster meat as you can. Cut the meat into smaller pieces and set them aside
  • After that, put all the shell back into the sauce pan
  • Put the bay leaf, thyme, peppercorn, some salt and some parsley, white wine, then let it cook in a medium low heat for 20 to 25 minutes
  • Run the lobster broth through a sieve on a bowl, discard all other items that is not liquid and set the lobster broth aside
Pic from vid

Making The Soup

  • Wash and cut up the carrots, fennel, leeks and celery stock into small sizes
  • Place a sauce pan on a stove, at medium heat melt the butter ( 2 to 3 tablespoon of butter)
  • Pour the diced carrots, fennel, leeks and celery into the sauce pan, season it with some salt and pepper
  • Stir fry it foe 4 to 6 minutes or till you noticed the the colour of the veggies changed a bit with nice aroma
  • Dissolve the all purpose flour in a little lobster broth, then put it into the veggies
  • Cook it for 3 to 4 minutes or till the flour is cooked enough to avoid getting the raw taste of the flour
  • Pour the lobster broth that was set aside, open the can of the chopped tomatoes and empty it into the sauce pan
  • Sprinkle some salt and pepper if you have to, let it simmer for 15 to 20 minutes
  • Use a hand held liquidizer or any blender you have to blend the whole of the soup to smoothness
  • Add the cream and stir.

Last Stage

  • Place a frying pan on a stove
  • Put the butter in it, let it melt on a medium heat
  • Slice the lobster meat into small chunks, put them in the butter
  • Stir fry it for a couple of seconds and let it it simmer for 2 to 3 minutes
  • After that, take the lobster meat out of the the stove, scoop them all into the soup, sprinkle some parsley on it and here is your yummy lobster bisque
Pic from vid

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