Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, from scratch lobster bisque. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
From Scratch Lobster Bisque is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. From Scratch Lobster Bisque is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have from scratch lobster bisque using 16 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make From Scratch Lobster Bisque:
- Make ready 2 large lobsters, 2 pounders or more
- Get 10 cup water
- Make ready 3 tbsp olive oil
- Make ready 2 stick butter
- Prepare 1 large onion, minced
- Make ready 3 large carrots, minced
- Take 2 large celery stalks, minced
- Make ready 3 tbsp salt
- Take 1 tbsp garlic, granulated
- Take 1 tbsp bay leaf powder
- Make ready 1 tsp cayenne pepper
- Take 1 tbsp ground black pepper
- Make ready 1/2 cup dry white wine
- Prepare 18 oz tomato paste
- Get 2 pints heavy cream
- Take 3 tbsp cornstarch
Instructions to make From Scratch Lobster Bisque:
- Boil the lobsters in an 8 quart stock pot until they are red and pretty well cooked, between 10 and 15 minutes or so.
- Reserve 10 cups of the boiling water, as this will be the base of the bisque.
- Break down the lobster into meat and shells/carcasses, placing the shells back into the reserved water and setting aside the meat.
- Boil the shells/carcasses about ten minutes, and then discard the shells/carcasses while saving the water.
- Set the water aside, place the oil, butter, onion, carrot, celery, salt, bay, garlic, and cayenne into a large frying pan, and sweat it all out a bit. Yes, it is a lot of butter, but bisque is buttery.
- Deglaze the veggie mix with wine, let the alcohol burn off a few moments, and then transfer the frying pan contents into a blender. Puree.
- Add the veggie sludge to the lobster water, mix well, and simmer on medium low.
- Add the tomato paste, and mix really well to get the blobs out.
- Add the heavy cream. Yes, it is a lot of cream, but bisque is creamy. Mix.
- Take a cup of the broth, let it cool a few minutes, and mix the cornstarch into it.
- Add the cornstarch mixture back to the broth, mix it in, and then simmer and stir to thicken, for about 20 minutes or so.
- Mince the lobster meat, and then add it to the broth. Don't add it sooner, else you may create rubbery meat bits.
- Serve immediately, though it might still be a bit thin. It will thicken by the next day, though. If I had you add more cornstarch, it would be all congealed by the next day.
So that is going to wrap this up for this exceptional food from scratch lobster bisque recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
