Get ready to dive deep into a bowl of this rich and creamy classic lobster bisque! Whether it is presented as a sophisticated first course or as a soul-warming complement to a melty grilled cheese sandwich, this aromatic creamy soup is sure to wow both any guest or palate. Don’t worry about hunting for whole lobsters; this simple recipe uses more budget-friendly lobster tails for their abundance of meat and ease of preparation.
What is a bisque?
A bisque, by its classic French definition, is a luxuriously thick, creamy soup based on shellfish and traditionally thickened using ground shells or rice. The soup’s aromatic depth is achieved by making a stock with flavor-packed shells. However, these days, a broader scope of bisques exist, including thickened vegetable soups blended with cream to achieve the velvety texture and depth of flavor that bisques are celebrated for.
What is clam juice?
Clam juice is a flavorful broth made from steamed clams. This filtered, natural juice is commonly used in seafood dishes to enhance the taste of shellfish and provide a subtly salty ocean flavor. It has a cleaner flavor than boxed seafood stock, though seafood stock makes a nice substitute.
How do you thicken lobster bisque?
Creating a thick and creamy base is essential for proper lobster bisque. There are a few ways this recipe ensures the soup has a supple texture that will support that garlic butter lobster. A roux—butter and flour cooked into a paste—acts as the main thickener. While other recipes might use ground up shells or rice, this method is much simpler. It is important to cook the flour for a few minutes before adding the lobster stock. Not only is a raw flour taste unpleasant, the flour needs time to evenly distribute for a smooth, evenly thickened base. Tomato paste also adds its subtle thickening power and its deep, rich flavor to the subtly aromatic soup. Finally, the most important ingredient in bisque, heavy cream, gives the soup body and a velvety mouthfeel.