Lobster Bisque can turn a meal into an occasion!
I fell in love with Lobster Bisque in Montreal. The ones I had there typically had a lot of sherry going on in them. And they were topped with crusty, flaky puff pastry. The bisque would sort of ooze out the side sometimes.... oh.... I could go on....
I was making this Dublin Lawyer, and I had a whole lobster carcass and leftover shrimp shells. I wasn't going to let that opportunity go to waste!
Ingredients & Substitutions
- I decided to make seafood stock because I had a lobster carcass and shrimp shells on hand. If you can't make your stock buy the best seafood stock you can find.
- I used about 5 ounces of frozen lump lobster meat. But, you are going to puree it so you could just get the cheaper frozen minced lobster if you want.
- The Sherry and cream are important in my opinion, because they lend the signature lobster bisque richness.
How To Make It
- There are a couple of stages to this. If you are making your own stock, you will make the stock first.
- You will saute the aromatics in a pot and then flambé the Sherry.
- Add the lobster and cream and simmer.
- Puré the stock when it is cool, then transfer to oven-proof serving dishes. Cover with puff pastry and bake in the oven until the pastry is golden brown.
- Handle carefully to put the dishes on a serving plate since they will be hot from the oven.
Wine Pairing
A classic Sauvignon Blanc, a rich white Grenache or a white Rhone Blend would work well here.
Related Recipes
Lobster Bisque
Lobster meat in a rich, seafood stock with Sherry, topped with puff pastry makes an elegant lunch or starter.
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Save Print Pin FacebookServings: 6 servings
Ingredients
Lobster stock
- 1 lobster carcass cleaned of meat and innards
- shells from 1 lb jumbo shrimp optional
- ½ cup white wine or replace with more water
- 4 cups water
- 1 tablespoon ketchup or tomato paste
Bisque
- 1 carrot chopped
- 1 celery stalk rough choppped
- 1 yellow onion rough chopped
- 2 Tbsps vegetable oil
- 2 cloves garlic minced
- 3 Tbsps ketchup or tomato paste
- ⅛ teaspoon cayenne
- 1 ½ cups sherry
- ½ teaspoon dried thyme
- 5 oz lobster meat can be minced
- 1 cup cream I used 10%
- ½ teaspoon salt
- 8 oz puff pastry
Instructions
- Add all stock ingredients to a large pot. Bring to a boil and simmer about 20 minutes. Strain out solids and reserve stock.
- While stock is simmering, in the bottom of a dutch oven, saute the carrot, celery and onion in the oil for about 5 minutes. Add the garlic and saute another minute.
- Add the ketchup and cayenne and stir well. Add the sherry and ignite. Shake the pan gently until the flames subside.
- Add the thyme and the salt. Add the lobster meat and stir well. Add the stock and the cream. Simmer about 8 minutes.
- Remove from heat. You are going to puré all the ingredients so allow mixture to cool slightly before transferring to your blender.
- While mixture is cooling, roll out puff pastry to package instructions while mixture is cooling down. Cut out 6 shapes just slightly larger than the top of your oven proof soup bowls.
- Preheat your oven to 425 degrees.
- Blend seafood mixture until smooth. If you have a high powered blender it will get smooth enough. If you don't have a high power blends then blend well and pour through a sieve to catch the grit.
- Divide bisque among 6 oven proof soup bowls. Top with puff pastry and pinch the pastry to the edge of the soup bowl. Bake the soup bowls for about 10- 12 minutes until puff pastry is golden brown.
Notes
Wine Pairing
A classic Sauvignon Blanc, a rich white Grenache or a white Rhone Blend would work well here.
Nutrition
Calories: 642kcal | Carbohydrates: 47g | Protein: 15g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 9g | Cholesterol: 48mg | Sodium: 835mg | Potassium: 523mg | Fiber: 3g | Sugar: 8g
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