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

heavy cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds a unique flavor.

lobster

🥗Healthier: shrimp

💰Cheaper: crab

Shrimp is lower in calories, while crab can be more budget-friendly.

Start by preparing 4 lobster tails, cutting them from the open end down towards the tip to make it easier to remove the meat.

In a saucepan, combine 1000 g of clam juice, 250 g of white wine, 1000 g of chicken stock, and 20 g of chicken bouillon. Bring to a hard boil for about 5 minutes.

Add the lobster tails to the boiling liquid and poach for 6 minutes, ensuring the liquid temperature stays around 175 to 180 F.

Remove the lobster tails and let them cool before chopping them into pieces for the soup.

Chop the shells of the lobster into chunky pieces to extract flavor.

In a large deep soup pot, heat olive oil and 2 sticks of butter over medium heat. Add the chopped lobster shells and fry for 5-6 minutes to infuse the butter with lobster flavor.

Strain out the lobster shells and return the flavored butter to the pot.

Add chopped veggies (300 g onion, 150-200 g celery, 150-200 g carrots, and 25-30 g garlic) and a pinch of salt. Sweat the veggies for 5-6 minutes without browning them.

Add a pinch of chili flakes and 5 g of paprika, stirring to combine.

Stir in 75 g of all-purpose flour to create a roux, cooking until combined.

Add 170 g of tomato paste and stir until well mixed, scraping the bottom to avoid burning.

Pour in the lobster cooking liquid and bring to a boil. Cover and simmer until the veggies are softened.

Add cream and simmer for about 5 minutes to infuse the flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens