Easiest Way to Make Perfect From Scratch Lobster Bisque

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, from scratch lobster bisque. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

From Scratch Lobster Bisque is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. From Scratch Lobster Bisque is something which I’ve loved my entire life.

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? Creamy Lobster Bisque From Scratch… and for a lot less money… LOBSTER-BISQUE.

To begin with this recipe, we must first prepare a few ingredients. 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. Prepare 2 large lobsters, 2 pounders or more
2. Take 10 cup water
3. Make ready 3 tbsp olive oil
4. Take 2 stick butter
5. Get 1 large onion, minced
6. Take 3 large carrots, minced
7. Prepare 2 large celery stalks, minced
8. Get 3 tbsp salt
9. Get 1 tbsp garlic, granulated
10. Prepare 1 tbsp bay leaf powder
11. Take 1 tsp cayenne pepper
12. Take 1 tbsp ground black pepper
13. Take 1/2 cup dry white wine
14. Get 18 oz tomato paste
15. Prepare 2 pints heavy cream
16. Take 3 tbsp cornstarch

A dreamy indulgence of a five-star dining experience - just in time for a cozy date night at home! To make gluten free lobster bisque from scratch this good it takes a little work. This bisque recipe does not take any shortcuts. The reason it's gluten free is there is no wheat flour called for in this 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.

This bisque recipe does not take any shortcuts. 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. Sherry and lobster are a classic flavor pairing; here, cream sherry lends the bisque a slightly sweet complexity. For richer flavor and more intense Delicious bisque.

So that’s going to wrap it up for this exceptional food from scratch lobster bisque recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!