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Lobster bisque is a French soup that is traditionally made with lobster, fish stock, butter, flour, and cream. It is typically seasoned with sherry, salt, and pepper.
The first recorded recipe for lobster bisque was in the 18th century. It was made with a lobster stock and thickened with flour and cream. The soup was then strained and served with sherry.
Lobster bisque became popular in America in the 19th century. The first cookbook with a recipe for lobster bisque was published in 1876. The dish became even more popular in the early 20th century, when it was served in fashionable restaurants.
Making lobster bisque can be a daunting task, but with the right combination of ingredients and techniques, you can create a delicious dish! Start by sautéing some shallots and garlic in butter, then add white wine and lobster stock to the pan. After that, whisk in some tomato paste, heavy cream, fresh tarragon, and cayenne pepper. Finally, add the lobster meat and simmer for about 15 minutes. Be sure to season the bisque with salt and pepper to taste before serving. For best results, use fresh lobster meat, as it will lend greater flavor to the dish. Lastly, top the bisque with a generous dollop of butter and a sprinkle of fresh tarragon to add a beautiful presentation.
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|all purpose flour|
|grain white rice|