A Simple Lobster Bisque for Valentine’s Day
OK guys, how’s this for a great fish course? Lobster Bisque. A bisque is a cream soup that uses the shells of crustaceans (shellfish like shrimp & lobster) and is often pureed. What’s not to love? Sweet, succulent lobster, creamy base, and easy, too (but you don’t have to tell her that).
There are recipes out there that call for setting things on fire (flambé), chopping up whole lobsters, and that have ingredient lists as long as your arm. That’s all well and good, but what we’re aiming for here is maximum impact with a minimum of frazzled nerves, so you can both enjoy your romantic Valentine’s Day dinner and not smell like you just crawled out of the sea.
1 - 2 cups cooked lobster meat (you can now find lobster meat frozen or canned in most supermarkets - otherwise buy one and cook it yourself)
½ cup dry sherry or dry white wine
3 tablespoons butter
3 tablespoons flour
½ cup onion - diced
¼ cup celery - diced
¼ cup carrot - diced
Salt and white pepper - to taste
½ teaspoon Old Bay Seasoning or to taste
2 tablespoons tomato paste
1 cups whole milk
1 cup half and half
1 cup chicken stock (if you have lobster stock, use that instead)
How To Prepare At Home
Combine the lobster meat with the sherry. Cover and refrigerate.
In a hot pan over medium heat, melt the butter. Once it stops sputtering, add the onion, celery, carrot, salt and pepper and Old Bay. Stir and let cook until the vegetables are translucent and are getting soft.
Add the tomato paste and cook for another couple of minutes.
Add the flour and cook for two to three minutes, stirring all the time.
While whisking, add the cold milk, half and half and stock and bring to a boil. Let boil for about 1 minute, still whisking constantly. Turn the heat down and let simmer until slightly reduced.
Now, you have two options.
Option 1: using an immersion blender, blend the soup until smooth.
Option 2: Strain the soup through a fine mesh strainer, pressing down on the solids.
Taste, and add more salt, pepper or Old Bay, if you think it needs it. Add the reserved lobster and sherry to the pot and simmer for just a couple of minutes, so the lobster is heated through.
Serve with crusty bread and maybe a little sour cream on the top. If you want to be really fancy, sprinkle on a little chopped tarragon as garnish.
Copyright 1997 - 2016 The Reluctant Gourmet
Online Sources: Lobster & Lobster Tails
So the old adage, "Buyer Beware" really rings true when it comes to buying live lobster . Unless you have a lot of disposable income, serving live lobster is an extravagant treat for a special occasion. Be careful to buy the best product you can afford so you don't end up with an inferior product.
- Here's another company offering live lobsters from Maine, lobster tails, fresh seafood, chowders and bisque you may be interested in checking out.
The Crab Place
- Know for their crabs but another good resource for live lobsters and other seafood.