Lobster Bisque Recipe

      What is a Lobster Bisque?

The Lobster Bisque is a smooth, creamy, and highly seasoned soup. The origin of Lobster Bisque is French 🇫🇷. It is a classically based on a strained broth. It can be made from shrimp, crayfish, lobster, crab and langoustine. Bisque is one of the popular soup.

Nutritional value:-

1 cup (247grams)=123 calories

It contains 2.3 g protein, 14%vitamin A, 9% vitamin C, 4% iron and 5%vitamin B6.

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Features & Details:-

• High-carbon stainless-steel blades for sharp edges.
• Size of blade: 8 inches; the size of handle: 5 inches.
• Pack contents: 2 Chef's Knives, 1 Knife Sharpener.

Country:- France.      Classification:-Bisque

 Yield 10 portions

Ingredients:-

1. Butter, 150 grams
2. Lobster shell, 1 kg
3. Lobsters, 2 nos.
4. Mirepoix, 300 grams
5. White wine, 100 ml
6. Brandy, 150 ml
7. Tomato paste, 50 grams 
8. Fish stock, 2 litres 
9. Bouquet garni, 1 no.
10. Sachet d'epices, 1 no.
11. White rice, 50 grams
12. Cream, 200 ml
13. Salt, pepper

Method Of Cooking:-

1. Clean and wash the Lobster Shells and sprinkle with some butter and roast in the oven.
2. Heat remaining butter and sauté the mirepoix along with roasted Lobster Shells.
3. Deglaze with white wine and crush the shells in the pan with a heavy ladle or a mallet.
4. Add tomato paste and cook. Add brandy and flambé the shellfish.
5. Add stock, bouquet garni, sachet d'epices and cover with a lid and let the soup simmer for at least 20 minutes on a medium flame.
6. When done, strain the soup through a conical strainer and put back on fire.
7. Add raw rice and bring to boil again.
8. Liquidize the soup and pass it through a cheesecloth to get the smooth satin finished soup.
9. Return to boil, check the seasoning and add cream. Do not boil after adding cream
10. Serving to pipe hot garnished with pan-fried Lobster meat.

Remarks:-

• Cracked all the Lobster Shell when you use it.
• Some Lobster is for garnish.
• Used dry white wine.
• Fish stock is preferable with made up of shellfish.
• Used raw rice.
• Used cooking cream.
• Mirepoix contains onion, carrot, celery and leeks.
• The ingredients of Sachet d'épices contain Cheesecloth cut to about 8" × 6", 10 spring thyme(fresh), 10 stems parsley(flat-leaf and fresh), 20 peppercorns, 3 garlic cloves(whole and fresh), 3-4 bay leaves(dried), twine(about 6")
• The bouquet garni is a bunch of herbs which were a tie in a muslin cloth and it is used for flavouring.
• The bouquet garni contains parsley, thyme, bay leaf or rosemary. You can use dried or fresh that's your choice you can use both of these.
• Don't overcook the lobster if you overcook the lobster it becomes rubbery and it was not pleasant.

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