The Lobster Bisque You’ll Actually Make (Easier Method)

More people should be eating lobster bisque regularly which is why I created this easier, more approachable recipe that anyone can make at home. Thank you to Trade Coffee for sponsoring. Get a free bag of roasted-to-order coffee with select subscription plans: https://www.drinktrade.com/Brian

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*Lobster Bisque Recipe*
Ingredients:
▪4 (4oz) lobster tails (substitute 12 easy peel shell on shrimp)
▪1000g/mL (4c) clam juice
▪250g (1c) dry white wine
▪1000g (4c) chicken stock (boxed or homemade)
▪20g (1 1/2T) chicken or lobster better than bouillon
▪6-7 garlic cloves (25-30g), pressed
▪1 large white onion (about 300g), rough chopped
▪6 stalks celery (about 200g), rough chopped
▪3 medium carrots (about 200g), rough chopped
▪Olive oil
▪2 sticks (230g) unsalted butter
▪Salt, to taste
▪Red pepper flakes
▪5g (1 3/4t) paprika
▪75g (2/3c) all-purpose flour
▪1 can (170g) tomato paste
▪125g (1/2c) heavy cream
▪2-3g (1/2t) sugar
▪Sour cream thinned with heavy cream (for garnish)
▪Fresh black pepper
▪Fresh chives, minced (for garnish)

*Instructions:*
1. Start by preparing the lobster tails. Boil clam juice, white wine, chicken stock, and bouillon in a saucepan.

2. Bring the liquid to a hard boil for 5 minutes, then turn off the burner and add in the lobster tails. The liquid temp at this point should be around 175-180F/80C. Set a timer for 6 minutes. If using shrimp, boil for only 4 minutes.

3. After boiling, check the internal temperature of the lobster tails (130-135°F/55C) using an instant-read thermometer. Transfer the tails to the fridge to cool for 5 minutes.

4. Use food scissors to cut the tails open on both sides.Peel off the outer shell and refrigerate the meat while preparing the bisque .

5. Chop the lobster shells into chunky pieces. Also, rough chop onion, celery, carrots, and press garlic.

6. In a large soup pot over medium heat, add a long squeeze of olive oil, butter, and the chopped lobster shells. Fry the shells for 5-6 minutes to infuse the fat with lobster flavor.

7. Strain the shells out of the lobster-infused butter, discard the shells, and return the pot and strained butter to the medium heat. Add chopped veggies and a large pinch of salt. Sweat the veggies for 5-6 minutes, avoiding browning.

8. Add a pinch of chili flakes, paprika, and 75 grams of all-purpose flour. Stir and cook to create a roux.

9. Add tomato paste and combine it with the roux, scraping the bottom of the pot. Add in the lobster cooking liquid and bring it to a boil.
Once boiling, cover the pot with a lid and simmer for 15 minutes over medium heat until the veggies have softened.

10. After simmering, stir in cream and simmer for an additional 5 minutes.

11. Use an immersion blender to puree the soup for at least 3 minutes until smooth and velvety. Alternatively use a standard blender. Taste for seasoning and add salt to taste. Add a small amount of sugar (2 grams) to enhance lobster flavor.

12. Chop 1 lobster tail into bite sized pieces and chop the rest a bit more finely. Stir in finely chopped lobster meat and let it warm through.

13. Ladle bisque into a bowl. Garnish with reserved chunky lobster meat, drizzle with creme fraiche, fresh black pepper, and a sprinkle minced chives.

CHAPTERS:
0:00 Intro and prepping the lobster tails
2:57 Making the bisque liquid
8:17 Final seasoning and serving

#lobsterbisque #shrimpbisque #lobsterrecipe

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Today I’m going to show you guys a much more practical way of making the aristocratic soup lobster bisque this version is easy luxurious and designed for the non-rich but if the price per pound of lobster is totally out of your budget later in the video I’m going to

Show you a way to make this soup that hits just as hard but costs half as much to get started I’ll need four 4 oz lobster tails I chose to develop this recipe with Tails instead of whole lobster because I actually want people to cook this recipe let’s face it buying

A living Lobster killing it yourself cooking it properly and then cracking open all the knuckles and Claws for meat takes an elite level home cook and that process would disqualify 99% of the people watching this video plus lobster tails are available at pretty much all supermarkets so everyone has access but

If lobster tails are either too expensive or you can’t find them 8 to2 easy peel Shon shrimp is a perfect sub and I’ll actually show you how to make this soup with those as we go now to make the cooking liquid for the soup into a saucepan I’ll pour 1,000 G of

Clam juice if you haven’t used it before clam juice is literally the juice that comes out of a cooked clam and in my opinion it’s the only worthy Seafood stock that you can buy at the grocery store it tastes kind of like the ocean but clean ocean behind the clam juice

I’ll add in 250 g of a Chardonnay adjacent white wine meaning not sweet and medium acidity then in goes 1,000 G of chicken stock and then 20 G of chicken buan this won’t make the soup taste chickeny but it will make it taste better or instead of chicken buan you

Could sneak in some of this btb Lobster buan this video is not sponsored by this brand by the way I just think that this product is a perfect fit for anyone who’s trying to get their bisque on link below next I’ll move my lobster cooking liquid over to the stove and then bring

It up to a hard boil for about 5 minutes this will cook off the raw edge of the white wine from there I’ll turn the burner off and then add in all four of my lobster tails once they’re in I’ll set a timer for 6 minutes ideally the

Liquid temperature here after four cold Tails go in should be about 1 175 to 180f cooking the lobster below a boil like this is much gentler and it’ll help us avoid rubbery overcooked meat alternatively if you’re using shrimp to make this bisque the cooking liquid and

Process will be exactly the same but the cook time is going to be 4 minutes instead of six and after 6 minutes of poaching I’ll snatch the lobsters off the stove and put an instant read thermometer into the deepest part of the tail the internal temp here should be

About 130 to 135f any less and the meat won’t be cooked enough to easily remove from the shell 5 minutes later once these Tails have cooled a bit I’ll grab some food scissors and cut them from the open end down towards the tip of the

Tail once I get that done I’ll flip it over and repeat the same cutting down the middle of the inside cutting this on both sides of the shell makes getting the meat out a lot easier now to finish I’ll just peel off that outer shell and there we go a sweet succulent lobster

Tail from here I’ll move this tail over to the fridge to chill while I cook the bisque the first step there will be to take the shells that we just peeled and chop them down into chunky pieces there’s actually a lot of flavor still in these shells and to make this bisque

As lobstery as possible we’ll need to extract it but before we cook them we’ll need to chop up the veggies first up is onion for six servings of bisque I think one very large white onion is enough and in total that should yield about 300 G

Next mirp veg is going to be celery and I’m cutting roughly six large stocks for this soup about 150 to 200 g in total next is carrots same as the celery I’m going to chop about 150 to 200 g worth and I should mention that for all the

Veggies in this soup you can definitely make it a rough chop after the carrots I’ll grab about six to seven garlic cloves and just smash them through a garlic press that’ll be about 25 to 30 gam now the last bit of knife work will be to grab the lobster from the fridge

And chop it up for the soup I like to take the largest most intact tail and chop that one into large pretty bite-sized pieces this stuff’s going to be the garnish Lobster that we put on top of the soup the rest of the Tails I’ll chop Dro down into smaller pieces

And those will get folded into the soup now to cook this soup I’ll grab a large deep Soup pot and drop it on the stove over medium Heat next in goes a long squeezer of olive oil then two sticks of butter and then all of my chopped up

Lobster shells next I’ll stir to fry the shells and Infuse this butter with as much Lobster flavor as possible I’m including this shell frying step because according to food science a substantial amount of the flavors in Lobster are soluble in fat not so to get access to

That flavor we’ll fry the shells in this butter for about 5 to 6 minutes until it’s all lobstered up then we’ll move the pot over to a strainer and strain out the butter and toss the shells also if you’re making shrimp bisque here then once the shrimps are poached you’ll

Remove the shells reserve the shrimp meat and then fry the shells in butter until the butters tasting all shrimpy okay once I’ve got some reddish orange lobster butter here I’ll move it back over to My Soup pot then in goes my veggies and a strong pinch of salt next

I’ll just stir that up and sweat the veggies Che in the lobster butter for about 5 to 6 minutes keeping the heat moderate I definitely don’t want any Browning or caramelization here because those are dark flavors that would compete with the delicate sweet Lobster flavor that we’re going for and once

These veggies are softened and we’ve cooked off a bit of their moisture I’ll add in a strong pinch of chili flakes and 5 G of paprika now a quick stir to get that combined and to get the spices fried off then in goes 75 G of all

Purpose flour and I’ll stir that in to get a little Rue going on this is regular glutened flour but if your girl or man is gluten-free then you definitely could add in gluten-free all-purpose flour and this recipe would work exactly the same now once my Rue is

Made I’ll add in one whole can of tomato paste or about 170 G and I’ll just stir that in to fry it off and get it combined with the Rue and make sure to scrape as you go here because things are starting to get sticky and we don’t want

Any burnt Rue on the bottom of this pot and once the tomato paste is Rusty looking like this I’ll add in all of my lobster cooking liquid and then bring the whole thing up to a ripping boil from here I’ll pop on a lid cook the veggies till softened and then quickly

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Of roasted to order coffee with select subscription plants the link is in the description below thank you trade after 15 minutes of simmering over medium heat you can see the veggies in this soup are fully softened the softer the veggies the smoother the soup next I’ll add in

125 G of heavy cream and stir that in personally I think less is more when it comes to Cream in bises because the more cream you add the more muted the lobster flavor becomes now I’ll simmer that cream for about 5 minutes to infuse it with the bisy flavor then I’ll move the

Whole pot over to my cutting board and drop in my immersion blender once it’s in I’ll spin this soup for at least three full minutes compared to regular blenders immersion blenders are less good at breaking down food but given enough time you can definitely get a pretty freaking smooth puree of course

If you wanted to go that extra mile you could throw your soup into a Vitamix and rip it on high until it’s 100% textureless but again I wanted to design a recipe here that people would actually make and I think the results you get with the immersion blender in the pot

Are more than good enough so that’s what I recommend and you can see that after 3 minutes of spinning here this soup is thickened creamy and velvety in French cooking they would call this thickness nape full bodied is what I think I would call it now the most important part of

Making a soup or a stew or anything that’s liquidy like this is the salt level we haven’t put a ton of salt in here at this point and I know that when I taste it it’s going to be pretty underseasoned yeah I mean it tastes good but it hasn’t

Reached its full potential so I’m going to add in a couple of strong grips of salt and when you make this at home you’ll have to use your judgment and bring that salt close to the upper limit of what you find comfy you obviously don’t want it to be salty but I think

You’d be surprised how much salt a soup like this can take before it reaches its full potential woo sweet Briny Lobster forward and very Savory this is a delicious soup woo now before I finish this soup I’m going to sneak in just a tiny teeny little bit of sugar maybe 2

To 3 gam sweetness is a core component of what makes lobster taste good and just a little bit of added sugar here will enhance the lobster overall now the last step here is to add in the finely chopped Lobster meat and stir that in

Gently to Plate this up a l 10 to 12 ounces worth into a bowl making sure to get a bunch of that lumpy Lobster meat into the mix then I’ll garnish with 5 to six large chunks of the reserved Lobster meat then to bring pops of creamy

Acidity I’ll drizzle on some creme fresh for me that’s just a scoop of sour cream thinned out with some heavy cream and stirred until it reaches a saucy consistency finally a few cranks of fresh cracked black pepper and then some minced chives to bring some greenness of course if you’re shrimping this bisque

Every step that we’ve done here from frying the shells is going to be exactly the same as for the lobster bisque even that little touch of sugar at the end and you guys that’s a simplified lobster bisque that I think any home cook can make pretty easily it doesn’t require

You to source and end the life of a crustacean and as far as Lobster goes I think this dish is pretty costeffective that’s a lot of lobster meat I feel like a king on a yacht wearing silk when I eat this soup and you can too I hope you make it soon if

You guys want to see another luxurious dish that you can make at home then please check out this video for classic pan sauces just like for this soup it’s classical French cookery simplified for the home cook enjoy it and I’ll see you there