How do you store the lobster bisque?

Name: Lobster bisque
Cook time: 2 min
Total time: 2 min
Yield: 2 liters
Ingredients: 1.5 kg lobster; 1 kg fish scraps; 3 tbsp peanut oil; 1 tsp cayenne pepper; 1 tbsp black pepper; Pepper and salt; 4 sprigs thyme; 2 bay leaves; 1 bulb garlic; 4 stalks celery; 4 carrots; 3 large onions; 500 ml semi-sweet white wine; 150 g tomato paste; 90 g butter; 100 g flour; Finely chopped parsley; Optionally a splash of cream

Refrigerator: Store the bisque for a maximum of 2 days in an airtight container. Freezer: The bisque can be stored in the freezer for up to 3 months. Make sure to let the bisque cool completely before freezing it. Reheating: Heat the bisque slowly over low heat, stirring regularly. Add a little water or broth if necessary to maintain the desired consistency.

Lobster bisque

Favorites

2h30

•

Next Level

Make a classic lobster bisque that adorns any festive table. Perfect for preparing in larger quantities and freezing.

Kitchen must haves

SHOP YOUR MOTHER'S DAY GIFT

A delicious breakfast box full of love, the latest Philips air fryer with steam function, or my handmade knives from Thailand?

Shop Now

Ingredients

What do you need?

Quantity: 2 liters

1.5 kg lobster
1 kg fish scraps
3 tbsp peanut oil
1 tsp cayenne pepper
1 tbsp black pepper
Pepper and salt
4 sprigs thyme
2 bay leaves
1 bulb garlic
4 stalks celery
4 carrots
3 large onions
500 ml semi-sweet white wine
150 g tomato paste
90 g butter
100 g flour
Finely chopped parsley
Optionally a splash of cream

Preparation method

How do you make this?

Heat the peanut oil in a large pot and sear the lobster pieces firmly for about 10 minutes.

Add the peeled and chopped vegetables, garlic, thyme, bay leaves, and all the spices. Allow everything to cook together for another 10 minutes while stirring.

Deglaze with the white wine, add the tomato paste and fish scraps. Fill the pot to the top with water and let the soup simmer gently for an hour.

Strain the broth in batches and press the solids well to capture all the juices.

Melt the butter in the pot and add the flour all at once. Cook this for 2-3 minutes until the flour taste disappears.

Add part of the strained broth and whisk out the lumps. Then add the rest of the broth, bring to a boil, and blend with an immersion blender if needed to smooth the soup.

Taste and adjust seasoning if necessary. If you want the bisque to be creamy, add a splash of cream to the bowls, not to the large pot, to prevent the bisque from turning sour quickly.

Scoop the bisque into bowls and finish with lobster pieces and finely chopped parsley.

Social