I don’t typically indulge in brunch, but today is an exception. Waking up late after a night of festivities that seemed to stretch on for hours, I figured a light brunch would be the perfect way to ease into the day. I need to save room for a substantial lunch later.
Luckily, there are some leftover lobsters from last night’s party, and I’ve decided that a delectable Lobster Bisque is just the thing to satisfy my morning appetite. It’s the ideal balance between a comforting brunch and preparing my stomach for the culinary delights that await me at lunchtime.
If you wonder what bisque is, then it’s a kind of soup but smoother and creamier. Most bisques feature shellfish as a primary ingredient, such as lobster, crab, or shrimp.
Here is how to make a Creamy Lobster Bisque:
Traditional Creamy Lobster Bisque
- 2 lobsters shell-on
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 1/4 cup brandy or cognac
- 4 cups fish or seafood stock
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley for garnish
- Boil the lobsters in a large pot of salted water until the shells turn bright red and the meat is opaque.
- Remove the lobster meat from the shells, chop it into chunks, and set aside. Keep the shells for later.
- In a large soup pot, melt the butter over medium heat. Add onions, carrots, celery, and garlic. Sauté until the vegetables are softened.
- Stir in the tomato paste and cook for a couple of minutes until it's well incorporated.
- Pour in the brandy or cognac, stirring to deglaze the pot and release any flavorful bits stuck to the bottom.
- Add the fish or seafood stock and the reserved lobster shells. Bring it to a simmer and let it cook for about 20-30 minutes to infuse the flavors.
- Remove the lobster shells and discard. Use an immersion blender to blend the soup until smooth or you can transfer the soup to a blender in batches and blend until smooth.
- Return the soup to low heat, stir in the heavy cream, and add the chopped lobster meat. Simmer for an additional 10 minutes until the lobster is heated through.
- Season with salt and pepper to taste. Ladle the bisque into bowls, garnish with fresh parsley, and serve hot.
You can serve this healthy Lobster Bisque with various accompaniments. Here are some ideas on what to serve with this seafood bisque:
- Crusty bread or breadsticks or a warm baguette to dip into the rich bisque.
- Croutons or toast points
- Cheese Crisps
- Roasted vegetables, such as asparagus or cherry tomatoes
- Champagne or white wine
I’ll serve this bisque with a cup of Grapefruit and Rosemary Sparkling Water. The tart grapefruit cuts through the bisque’s richness, perfect for a morning pick-me-up.
To store this bisque, you can put it in the fridge, remember to let it cool first. In this way, you can keep the dish fresh for 3 – 4 days.
If you want to make it last longer (1 – 2 months), you can freeze the lobster bisque. Use a freezer-safe container and leave some space for expansion. When you reheat the soup, do so gently over low to medium heat to avoid curdling the cream. Stir it frequently to ensure even heating.