Lobster Bisque. To enjoy snuggled up by the fire this holiday or winter season.
Lobster is probably one of my top 5 favorite foods. Among the others: local farm apples, artichokes, cheese and vanilla ice cream. Most of the time I love lobster simply grilled or boiled and served with butter. Or, in one of Adrian’s famous lobster rolls with shaved butter. And mainly in the summertime. But it’s also fun to try lobster in other ways. Especially when you can use a little bit of lobster to go a long way in flavor. Like in this simple lightened-up lobster bisque.
This bisque uses a simple vegetable stock seasoned with saffron and tarragon combined with fresh lobster meat. Instead of cream, I used milk for a lighter bisque. Use cream if you prefer. And if you enjoy making your own stock from the shells of the lobster, go that route, as you’ll definitely get more lobster flavor. I kept it simpler and less time consuming with vegetable stock. Ohhh and one more thing. This bisque is better the second day, as the flavors have more time to marry.
We wouldn’t normally cook up lobsters just for this bisque – the recipe is perfect for leftover lobster meat (if you ever have any … we rarely do). But, if you’re cooking lobsters during the holidays, or for any special occasion, cook up an extra one or two and make this recipe. Reserve the juices of the lobster for the bisque, when you pick out the meat, for the best flavor. If you don’t want to cook the lobster, buy fresh lobster meat from your fish counter.
This Lobster Bisque was inspired by this month’s Recipe ReDux theme: Grab a Book & Cook.
We’re repeating last December’s theme due to popular demand: It’s the end of the year and we’re taking a moment to reflect – The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154. We can’t wait to see the books you’re cooking from these days. I turned to page 54 in Jacques Pepin’s Fast Food My Way cookbook and Lobster Bisque it was! This recipe is altered and lightened up quite a bit from his, but Jacques inspired much of the flavor. Two of the biggest differences are my version contains lobster meat vs soley lobster stock and uses milk vs cream.
Here’s how to make this Simple Lobster Bisque adapted from page 54 of Jacques Pepin’s Fast Food My Way.
Time: 45 minutes
• 1 Tbsp olive oil
• 1 large onion, diced
• 2 stalks celery, sliced
• 3 garlic cloves, smashed
• ½ cup dry white wine
• ½ cup strained tomatoes
• 32 oz vegetable broth
• ¼ tsp saffron threads, crushed
• 1 Tbsp tarragon, chopped, plus additional for serving
• 10 oz lobster meat cut into chunks and its juices, cooked, divided in half
• 1 cup whole milk
• 2 Tbsp chives, chopped
• Salt and pepper to taste
Heat olive oil in a large stock pot over medium heat. Add onions and celery and saute for 5 minutes, until vegetables are tender. Add garlic and saute 2 more minutes. Add the white wine, tomatoes, broth, saffon and tarragon. Bring to a boil then reduce to a simmer for 20 minutes. Add 5 oz of chunked lobster meat (with juices, if you have them) and remove from heat. With an immersion blender, carefully blend soup until smooth, or until desired consistency, if you prefer a chunkier bisque. Add remaining lobster chunks and milk. Heat soup over medium heat until simmering. Serve soup sprinkled with additional chopped tarragon and chopped chives. Enjoy with hearty toasted whole grain bread.
Visit my Recipe ReDux friend’s pages for more cookbook inspired recipes: