Lobster Bisque Recipe with Sherry
Bisque is a creamy, smooth soup from France. It is based on the strained broth of crustaceans and you can make it with lobster, crayfish, shrimp, or crab. Lobster bisque is the most famous kind though. The name is believed to come from Biscay, although the French ‘bis cuites’ which means twice-cooked applies to the shellfish as they are cooked in the shells and then simmered in the broth, so the word bisque could come from that.
Making bisque is a good way to extract all the flavor from shellfish which are not good enough to sell in the market. When making an authentic lobster bisque recipe, even the shells are ground to a fine powder and used as a thickener in the soup. This was commonly done in the 18th century. Rice is another ingredient used to thicken a bisque. It is added, left in there so the starch can thicken the soup, and then the grains are removed. Early bisque recipes used pigeon, poultry, or game birds instead of shellfish.
The following lobster bisque recipe is easy to make and, besides the lobster meat, you only need flour, sherry, steak sauce, butter and milk, as well as some salt and black pepper to season it. You can also add a pinch of seasoned salt if you like.
- 1 or 2 cups cooked lobster meat from 1 small lobster
- 3 tablespoons all-purpose flour
- ¼ cup butter
- 3 cups milk
- ⅓ cup dry sherry
- 1 teaspoon steak sauce
- Salt and black pepper, to taste
- Crackers, bread, or croutons, to serve (optional)
- Stir the lobster meat with the sherry and set aside.
- Melt the butter in a pan over a low heat.
- Blend in the flour and cook, stirring all the time, until the mixture is bubbly.
- Gradually add the milk, stirring all the time.
- Keep cooking the mixture while stirring until it is thickened.
- Stir in the steak sauce and some salt and pepper to taste.
- Add the lobster and sherry.
- Cover and simmer the lobster bisque for 8 minutes, stirring now and then.
- Serve it as it is, or perhaps with some croutons on top, or some crackers or bread on the side.
This lobster bisque recipe is really simple to make. Some people assume that just because there are not many different ingredients in it, it will not have a great flavor, because lobster bisque is always flavorful and this recipe is no exception. Lobster bisque, and other types of bisque, are traditionally served in mugs or two-handled cups on saucers, but you can serve it in a bowl like in this photo if you prefer. This makes an excellent appetizer or lunch and you can serve it with crackers or bread if you want to. Canned lobster bisque is nowhere near as good as this beautiful homemade version, and with a recipe this simple you will want to make this delightful soup for your family soon.
Leave a Reply
- Amazing Tomato and Vegetable Soup May 9, 2016
- Pot Roast Soup or is It Stew April 26, 2016
- Beer Cheese Soup with Brats and Cheddar April 19, 2016
- Italian Wedding Soup with Ditalini Noodles April 6, 2016
- Parmesan Chipotle Black Bean Soup with Guacamole April 3, 2016
- Fire Roasted Rotisserie Chicken Noodle Soup March 31, 2016
- 2 Ingredient Crockpot Ham and Split Pea Soup March 28, 2016
- Crockpot Irish Beef Stew Recipe with Guinness March 24, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon March 20, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon (357975 Views)
- Extra Spicy Chicken Soup (195562 Views)
- Crock Pot Beef Stew and Herb Dumplings (90946 Views)
- Onion Soup Articles (54668 Views)
- Rich and Creamy Seafood Chowder Recipe (52603 Views)
- Crockpot Corn Chowder (41062 Views)
- Healthy Crockpot Bean Soup (40865 Views)
- Crockpot Chicken Stew with Mushrooms and White Wine (29440 Views)
- 4 Ingredient Potato Soup (26479 Views)
- Grilled Corn Chowder with Bacon and Chive (23570 Views)