Recipe of From Scratch Lobster Bisque in 32 Minutes for Mom

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, from scratch lobster bisque. One of my favorites. For mine, I’m gonna make it a little 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 well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. From Scratch Lobster Bisque is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook 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. Take 2 large lobsters, 2 pounders or more
2. Get 10 cup water
3. Take 3 tbsp olive oil
4. Make ready 2 stick butter
5. Take 1 large onion, minced
6. Get 3 large carrots, minced
7. Make ready 2 large celery stalks, minced
8. Make ready 3 tbsp salt
9. Get 1 tbsp garlic, granulated
10. Take 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. Prepare 2 pints heavy cream
16. Prepare 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.

Steps 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 is going to wrap it up for this special food from scratch lobster bisque recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!