Lobster Bisque, A CLass Act, is a luscious soup filled with seafood flavor, a creamy flavorful elevated experience.
Song of the day: “Under the Boardwalk” by John Cougar Mellencamp.
Lobster Bisque, A Class Act, is a fine dining experience with a side of comfort and flavor, hosting Caribbean seafood delights and a creamy delicious tomato broth.
Lobster has come a long way since the olden days when it was considered a poor man’s food. They say that lobster was almost given away. That is not the case today with market prices hitting all-time highs. Who would have thought? Of course, there are all kinds of varieties ranging from the east coast to the west coast of Canada. I have also experienced the lobster in Rockport Massachusetts, where the famous and well-known painting by Rockwell of the lobster shack was inspired. A beautiful place if you ever get a chance to visit.
Lobsters all have their own distinct flavor, and I have enjoyed them all, but as in everything we always come to a favorite. This time while shopping at our 104th street downtown market and stopping in at Ocean Odyssey, I was looking for lobster for a recipe that I have had in my mind for a while. They had the east coast lobster, but they also had some nice large Caribbean lobster tails. I was sold thinking of the time Nicoletta and I were in Jamaica for my daughter’s wedding and we saw the locals cooking lobster on the wood coal barbecue right on the beach, on a beautiful sunny warm day. Freshly caught and cooked right away ensuring the freshest of flavors. With these memories in my mind, the only thing left to do was buy the lobster tail, and that I did.
Lobster Bisque was something I was introduced to by a very good friend of mine that I miss dearly: John Janzen, the kindest, most giving man, with the warmest of smiles you could ever see. I was working for a construction company and putting in some late hours to finish a reno on time. It was late at night, Jim the owner told to come into the lunch room. It was there that I met John, at first I was a bit nervous as the man with silver hair shook my hand with a confidence and firmness only important people have. To break the ice John offered me some freshly cooked lobster, which was absolutely succulent and juicy, and John, or JJ as I called him, told me he was making lobster bisque for the open house. Well, being a foodie and all, and quite interested in watching him make this incredible soup made me see a side of JJ that made us friends. The aroma of the bisque stewing was incredible and I said to myself that I was going to attempt that soup one day. Well, that day has come and here I am sharing it with you. Thanks JJ for your friendship and your inspiration!
I have to tell you my first thought was not to make a Lobster Bisque on its own. I wanted it to be the ultimate flavor enhancer in a dish that I knew would be extravagantly delicious. But that’s another story, and one you will have to wait to see. It is coming real soon to our blog, and I am so excited about it. For now, I am going to share with you this delicious bisque.
Act 1, The foundation of Lobster Bisque, A Class Act!
Like any good soup, a bisque is no different in the beginnings of the story. You need the basics of onion, celery, and carrots to get this dish going. I also wanted to add some beautiful home garden grown zucchini which will add a nice sweetness to the mix. With some fish broth already made thanks to modernization, half the work is already done. One other thing that is a must is a good lobster tail. I suggest leaving it in the shell, as the shell will enhance the flavor of this bisque in a most exquisite way.
So the story goes something like this. The mirepoix is sautéed in a good crack pot or soup pot. Add in some garlic. Season this mixture and also toss in some bay leaves. I love using this unique spice especially in soups or stews, and even in marinades. It truly gives a nice touch of spice! Here is where the wine is introduced which deglazes all those flavor bits and pieces. In goes the fish broth and also the lobster tail. I have to tell you don’t overcook the lobster. It gets so tough and chewy if you do. I cooked it in the broth till it just started to turn reddish orange, then I took it out of the shell and set it aside. The shell I place back in the broth as I want it to really give me a rich taste of seafood. [You’re probably wondering why the cheese is in the picture. That is for the recipe to follow. Can you guess what I made with the lobster bisque?]
The final touches to the bisque is some crushed San Marzano tomatoes and a nice pour of heavy cream which goes in after the bisque is pureed with a hand blender. Remember to take out the bay leaves. What you are left with is this creamy, velvety, rich aromatic broth and the only thing left is to cut up the lobster tail you have set aside and lovingly place it into the pot. A few minutes of cooking at very low heat, and this Lobster Bisque is ready to serve.
I garnished the top of the bisque with some salsa verde that I made. As you are well aware by now, the garden has been abundant and plentiful and parsley was no exception.
I love the look of this Lobster bisque. That beautiful hue of orangey red and those morsels of lobster adding so much texture. That salsa verde just adds that beautiful contrasting pop of enticing color.
I can’t wait to get my spoon and taste this creation. The aroma of the lobster is wonderful and the flavor of the bisque heavenly. The tomato along with the broth and cream offer a pleasing exquisite taste to the tongue as hints of bay leaf, mirepoix and tomato dance with your taste buds. Every once in a while a morsel of lobster comes in and its juicy tenderness is revealed. Out of nowhere comes a bit of heat and acidity as I slipped in some sriracha and Worcestershire before the broth.
I love this dish. It’s beautiful to look at and has a taste to match. If you are looking for something to wow your family or dinner guests, try our recipe for Lobster Bisque, it is definitely A Class Act!
Song of Day: “Under the Boardwalk” by John Cougar Mellencamp.
- 1 cup diced carrots
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 2 cloves garlic minced
- 1/4 cup zucchini finely chopped
- 2 dried bay leaves
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Pinch of salt and white pepper
- 1/2 tsp worscesterchire sauce
- 1/2 tsp sriracha sauce
- 1 tbsp butter
- 3 tbsp evo oil
- 1/4 cup dry white wine
- 3 1/2 cups fish broth
- 1.5 lb Caribbean lobster tail
- 1 cup pureed San Marzano tomatoes
- 1/2 cup heavy cream
- 4 tsp salsa verde (parsley, olive oil, garlic, salt and pepper)
- In a large soup pot or crock pot drizzle in evo oil, and toss in butter.
- Throw in carrots, celery, onion, zucchini, and garlic.
- Season a bit with salt and pepper.
- Sautee for about 5-6 minutes until vegetables soften.
- Add in bay leaves, onion powder, paprika, worcestershire sauce, salt, white pepper, and finally sriracha.
- Place in lobster tail and gently mix with vegetables.
- Cook for another 1 minute and then pour in white wine.
- Deglaze for 1 minute, then add in fish broth.
- After 8-10 minutes of simmering take out lobster tail, it should have turned a nice orangey red color.
- Take flesh out of tail and set aside.
- Place shell back into broth along with pureed tomatoes.
- Let this simmer on low heat for about 1 hour.
- Take shell and bay leaves out.
- Puree mixture with a hand blender till nice and smooth.
- Add in heavy cream and stir.
- Let this simmer for about 1 minute.
- Cut up lobster tail into bite size pieces.
- Take bisque of stove top and add lobster bits.
- Cover and let sit for about 2-3 minutes.
- Uncover and ladle into bowls.
- Garnish with some nice drops of salsa verde.
- Ready to serve!
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