Fresh, high-quality lobster is essential for making lobster bisque. Use the shells and bones to make stock and cook the lobster until just cooked through. Potatoes, cream, and butter are common additions. Fresh lobster is preferred over frozen or canned. The broth is important and can be made with the lobster shells and juices. Other ingredients can be added, but lobster should be handled with care. Pre-cooked lobster should be added one to two minutes before serving, while fresh lobster should be added 10-15 minutes before serving.
One of the best tips for making lobster bisque is to use very fresh, high-quality lobster. It can also be helpful to use the shells and bones of lobster to make stock for soup. As with most seafood dishes, it’s important to cook lobster only until just cooked through; anything but this can make this delicate shellfish tough and chewy. There are also a variety of additional ingredients that can be added to the soup, most often these are potatoes, cream and butter.
While fresh lobster can be hard to find in many areas, it is considered by most professional chefs to be the most important part of making lobster bisque. Frozen and canned lobsters lack much of the flavor and texture that many have come to expect from lobster. Unlike other meat-based soups where pre-cooked protein is considered ideal, a good lobster bisque always uses fresh lobster. Many consider the second best choice to use fresh lobster that was cooked the day before provided the shells are still available.
Lobster is the star of lobster bisque, often referred to as lobster bisque. Despite this, the broth from the soup is a very important part of the dish. While several types of broth are available pre-packaged, the best lobster bisques use the shells and juices of fresh lobster to make the broth. When making lobster bisque, the whole lobster can be cooked in the stock liquid, or the claws and tails where most of the meat is can be removed and the rest of the lobster can be used for broth .
When cutting lobster, it’s important to save any juices that come out to use in the stock. The shell and juices should be placed in a heavy pot and covered in water. While other flavorings may be added depending on the style of the soup, these three ingredients are what give lobster bisque its amazing flavor. Once the broth has cooked for about an hour, the shells can be strained and the broth can be used for lobster bisque.
Almost any ingredient can be used in lobster bisque, including potatoes, corn, tomato products, onions, and heavy cream or butter. While these ingredients vary depending on the style of chowder, lobster should always be handled with care to ensure optimal flavor and texture. If using pre-cooked lobster, add it to the simmering soup one to two minutes before serving, giving it just enough time to heat through. If using fresh lobster, it should also be added at the end of the cooking process, usually about 10-15 minutes before serving, depending on the size of the pieces of meat.
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