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

Video Description

More people should be eating lobster bisque regularly which is why I created this easier, more approachable recipe that anyone can make at home. Thank you to Trade Coffee for sponsoring. Get a free bag of roasted-to-order coffee with select subscription plans: https://www.drinktrade.com/Brian ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: LOBSTER BETTER THAN BOUILLON: https://amzn.to/47wR4Ii CHICKEN BETTER THAN BOUILLON: https://amzn.to/3RWr4QV 8qt STOCK POT: https://amzn.to/449W0Cu KITCHEN SCISSORS: https://amzn.to/3RWt2Re FINE MESH STRAINER: https://amzn.to/3HkQEtD BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD 10" CHEFS KNIFE: https://amzn.to/3gBwL4q PLASTIC CUTTING BOARD: https://amzn.to/2JioHYR DIGITAL SCALE: https://amzn.to/30bNZO3 IMMERSION BLENDER: https://amzn.to/36ycPf2 INSTANT READ THERMOMETER: https://alnk.to/h6DEEJA STAINLESS BOWL: https://amzn.to/3pTBCTo **As an Amazon Associate I earn from qualifying purchases** *Lobster Bisque Recipe* Ingredients: ▪4 (4oz) lobster tails (substitute 12 easy peel shell on shrimp) ▪1000g/mL (4c) clam juice ▪250g (1c) dry white wine ▪1000g (4c) chicken stock (boxed or homemade) ▪20g (1 1/2T) chicken or lobster better than bouillon ▪6-7 garlic cloves (25-30g), pressed ▪1 large white onion (about 300g), rough chopped ▪6 stalks celery (about 200g), rough chopped ▪3 medium carrots (about 200g), rough chopped ▪Olive oil ▪2 sticks (230g) unsalted butter ▪Salt, to taste ▪Red pepper flakes ▪5g (1 3/4t) paprika ▪75g (2/3c) all-purpose flour ▪1 can (170g) tomato paste ▪125g (1/2c) heavy cream ▪2-3g (1/2t) sugar ▪Sour cream thinned with heavy cream (for garnish) ▪Fresh black pepper ▪Fresh chives, minced (for garnish) *Instructions:* 1. Start by preparing the lobster tails. Boil clam juice, white wine, chicken stock, and bouillon in a saucepan. 2. Bring the liquid to a hard boil for 5 minutes, then turn off the burner and add in the lobster tails. The liquid temp at this point should be around 175-180F/80C. Set a timer for 6 minutes. If using shrimp, boil for only 4 minutes. 3. After boiling, check the internal temperature of the lobster tails (130-135°F/55C) using an instant-read thermometer. Transfer the tails to the fridge to cool for 5 minutes. 4. Use food scissors to cut the tails open on both sides.Peel off the outer shell and refrigerate the meat while preparing the bisque . 5. Chop the lobster shells into chunky pieces. Also, rough chop onion, celery, carrots, and press garlic. 6. In a large soup pot over medium heat, add a long squeeze of olive oil, butter, and the chopped lobster shells. Fry the shells for 5-6 minutes to infuse the fat with lobster flavor. 7. Strain the shells out of the lobster-infused butter, discard the shells, and return the pot and strained butter to the medium heat. Add chopped veggies and a large pinch of salt. Sweat the veggies for 5-6 minutes, avoiding browning. 8. Add a pinch of chili flakes, paprika, and 75 grams of all-purpose flour. Stir and cook to create a roux. 9. Add tomato paste and combine it with the roux, scraping the bottom of the pot. Add in the lobster cooking liquid and bring it to a boil. Once boiling, cover the pot with a lid and simmer for 15 minutes over medium heat until the veggies have softened. 10. After simmering, stir in cream and simmer for an additional 5 minutes. 11. Use an immersion blender to puree the soup for at least 3 minutes until smooth and velvety. Alternatively use a standard blender. Taste for seasoning and add salt to taste. Add a small amount of sugar (2 grams) to enhance lobster flavor. 12. Chop 1 lobster tail into bite sized pieces and chop the rest a bit more finely. Stir in finely chopped lobster meat and let it warm through. 13. Ladle bisque into a bowl. Garnish with reserved chunky lobster meat, drizzle with creme fraiche, fresh black pepper, and a sprinkle minced chives. CHAPTERS: 0:00 Intro and prepping the lobster tails 2:57 Making the bisque liquid 8:17 Final seasoning and serving #lobsterbisque #shrimpbisque #lobsterrecipe 🎧MUSIC: EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3