đ„Ł What Makes This Recipe So Good
Itâs thick and creamy and full of incredible flavors. Youâll love this bisque on a cold fall or winter evening.Lobster. Um. Do I really need to say more? Besides the incredible lobster meat, the bisque starts with a homemade stock made from lobster shells and aromatics, so you know itâs super rich and delicious.Itâs a top-notch, restaurant-quality bisque thatâs really easy to make but looks and sounds super luxurious. Keep this recipe on hand for special occasions (anniversaries, Valentineâs Day, etc.) or anytime you need to entertain someone you really want to impress.Looking for a make-ahead meal? You can make the majority of this recipe up to one day in advance and finish it right before dinnertime. This recipe does not freeze well, and the finished bisque should only be stored in the refrigerator up to 2 days, in an airtight container.
đŠ Key Ingredients
Lobster â Lobster is a delicious, decadent shellfish thatâs full of nutrients and is an excellent source of lean protein. It doesnât have the same kick of Omega-3 fatty acids as, say, salmon, but it does have significant amounts of zinc, calcium, and potassium. Oh, also it tastes amazing.Brandy & Sherry â No, thatâs not a singing duo. These ingredients put this lobster bisque over the top and really deliver that restaurant-quality flavor. Nothing really replaces the flavors in these liquors, but you can try substituting white wine for the sherry if you want or need to. If youâre looking for non-alcoholic subs, I would recommend replacing the 1 cup total alcohol with a mixture of 1/4 cup sugar-free apple juice, a splash of vinegar, and 3/4 cup more lobster stock.
đȘ Whatâs the Best Way to Remove Lobster Meat from the Shell?
The easiest way, in my opinion, is just to cut away the shell from the meat. No really, itâs that simple.Take your cooled lobster tails from their water bath and use shears to cut straight down the back of the tail. Then, youâll need to pop the hard membranes on the inner side of the tail using your thumbs. Once youâve done that, you should be able to open up the shell and pull the meat out in one piece. If you donât have kitchen shears (or a sharp knife) or if you just want another option, you can do this with your bare hands, too.Lay the cooled lobster tail on its side on the kitchen counter or on a cutting board. Using both hands, press down on the shell until it cracks.Hold the tail with the shell facing down and the fins pointed toward you. Pull on both sides of the shell to crack it open the rest of the way so you can remove the meat.Now youâre ready for lobster bisque!
đ©đŒâđł Chefâs Tips
If youâre a big fan of lobster, you can totally use more than this recipe calls for. Fresh lobster meat is best, and we absolutely recommend it over anything else, but frozen or canned can be used instead. It wonât taste quite the same as fresh lobster, but itâll work. If you use frozen tails, make sure to thaw them first!Want even more flavor? Try sautĂ©ing your lobster before adding it to your bisque. Melt butter and sautĂ© garlic in a skillet over medium heat. Season your lobster with salt and pepper (and a little cayenne or Tony Chachereâs if you like things spicy) and sautĂ© it just long enough to warm it through. Add the sautĂ©ed lobster to your bisque, stir everything together, then enjoy!If you can swing it, use cold-water lobster tails instead of warm-water ones. Cold-water tails are more expensive, but theyâre also a little sweeter (as opposed to fishier warm-water lobsters) and have a nicer texture.Mix it up! Use crab, shrimp, or crawfish in place of (or along with) the lobster meat for extra flavors and proteins.
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