How to Make Lobster Bisque

I learned How to Make Lobster Bisque the way I figure out how to make most of our recipes – I ate some that I liked and just decided to make some!

A Bisque is a smooth and creamy French soup made with a caramel colored roux, whipping cream, a seasoning mix of onion, celery, bell pepper, garlic, and carrots and your favorite seafood.

Looking through a local city magazine with its many restaurant reviews causes my mouth to water and inspiration to ensue.  So, recently I saw a beautiful photograph of a lobster bisque.  My only experience with lobster bisque has been in the fine dining restaurants of Baton Rouge and Panama City Beach.

So how hard can it be?  

As I often say, “It all starts with a roux”.  We felt extravagant and proposed to try a making a bisque with fresh lobster tails from Whole Foods here in Baton Rouge.  After steaming the lobster tails, we ended up with what looked like giant sized crawfish tails.  It was hard to chop up the tails and not just to dip the tail in some cocktail sauce and pop in my mouth.

How to Make Lobster Bisque: Ingredients

2 tablespoons Canola oil
1 cup diced bell pepper
1 cup diced sweet onion
1 cup diced celery
1 cup diced carrots
1 teaspoon minced garlic

3 tablespoons butter
3 tablespoons All-Purpose flour
1-2 cups vegetable stock or the water used to steam the lobster tails
2 cups heavy whipping cream

2-4 lobster tails

How to Make Lobster Bisque: Seasonings

1/4 teaspoon each – celery salt, white pepper, Cajun seasoning (like Tony Chachere’s Creole Seasoning), and salt

How to Make Lobster Bisque: How to Prepare

In a steamer pot or pot with small amount of water, bring water to a boil.

Place the thawed lobster tails in the steamer.

Cover and lower the heat to medium-high heat (#6 or 7).

Allow to steam 10 minutes.

Wash and dice all the vegetables.  Set aside.

In a large saucepan or Dutch oven, heat the 2 tablespoons Canola oil on # 5 medium heat.

Add the bell pepper, celery, carrots, and sweet onion.

Sauté 3-5 minutes.

Add the 1 teaspoon minced garlic.

Cook for one minute more.

Remove the vegetables and set aside.

Add the 3 tablespoons butter  to the saucepan.  Allow to melt.

Sprinkle in the 3 tablespoons All-Purpose flour and stir until well blended.

With a flat edged wooden spoon, keep stirring slowly moving the butter and flour constantly in order to prevent scorching.

The roux should be the color of light caramel candy.

Turn off the heat and move the pan off the burner.

Carefully add in the sauteed vegetables and stir well.

Slowly pour in the 1 cup vegetable stock and mix well.

Return the burner and medium heat #5.

Allow to heat up and may have slow boil.

Turn the heat down to about #3 on the burner.

Add in the seasonings.  Stir well.

Allow the soup to simmer for 15 minutes.

If needed, add small amounts of broth or water in order to ensure that mixture is not too thick.  

Slowly add in the 2 cups heavy whipping cream.  Stir well and often.

Turn down the heat to low and allow to simmer an additional 15 minutes.

Stir in the chopped lobster.

Serve hot with a sprinkle of finely chopped green onions or fresh parsley for garnish.

Thinly sliced French baguette croutons is also a nice treat for dipping in the creamy bisque.

Note:  Feel free to add other ingredients such as shaved corn off the cob.  Similar recipes call for the vegetables to be run through a food processor for a smooth texture soup.

Serves: About 4 cups
Prep Time:    20 minutes
Cook Time:    60 minutes

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

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The Cajun Cooking TV show aired on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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