Homemade Maine Lobster Bisque Recipe

Pieces of sweet lobster flesh are encased in a rich, seasoned broth produced from the drained liquid of lobster shells, vegetables, and herbs. Today, we will bring you succulent Maine lobster bisque. Just keep tracking with us below to make Maine lobster bisque in the right way.

1. What is lobster bisque?

Lobster bisque is generally prepared with a stock consisting of entire lobster shells. With a basic stock, aromatics, spices, and simple ingredients, our version is significantly simpler and just as strong!

With huge pieces of garlic butter lobster tails in every bite and a fast prepared stock, this lobster bisque dish is simple to make.

Lobster Bisque is smooth and creamy, and it has never been easier to make! The use of lobster tails ensures a thick, luscious bisque that is ready in under an hour. Serve Maine lobster bisque as an appetizer or a main course; the flavors will have you licking the dish clean!

2. History of Lobster Bisque

Whereas many people like substantial lobster bisque, many may be unaware of the long history of Maine lobster bisque recipes or what really made it such a popular choice. With such a posh name and a long record, it's worth delving further into the world of lobster bisque and discovering how this culinary classic has endured.

Through its thick and creamy texture, Lobster bisque may be linked back to one of its earliest versions in 17th century France. Crayfish was the predominant protein in the first version of bisque, which had a thicker consistency known as pottage. When this meal arrived in the United States in the 1950s, it developed into the lobster bisque we recognize today.

3. Meaning of "Bisque" Word

Bisque is a smooth, creamy, well-seasoned French soup traditionally made with a strained crustacean broth (coulis). Lobster, langoustine, crab, shrimp, and crayfish can all be used to make this dish. Bisque is a famous seafood soup that rivals chowder in popularity.

Bisque is a way of extracting flavor from crabs that aren't good enough to sell. The shells are pounded to a fine paste and added to the soup to thicken it in an authentic bisque. "Do not wash anything off until the soup is done," Julia Child said, "since you will be using the same utensils repeatedly, and you don't want any exquisite pieces of taste to go down the drain." Rice is used to thicken bisques, and it can either be filtered out, leaving the starch behind, or pureed in the final stages.

Traditional seafood bisque is served in a mug or a low two-handled cup on a saucer.

4. Difference between lobster bisque and lobster chowder

Are bisque and chowder merely fancy names for creamy soups? Is there a real distinction?

Bisque and chowder are superb soups that are extremely similar. Both are rich and creamy, with French origins and a seafood-based history. However, there is one major distinction between them.

Lobster Bisque is a smooth and creamy soup that is primarily prepared with pureed lobster. The shells are pounded into a fine paste and used to thicken the soup in traditional recipes. Bisques are now routinely thickened with rice, which can be pureed or filtered out at the conclusion of the cooking process.

Lobster Chowder is a completely other thing (this term sometimes used interchangeably with "Lobster Stew", but the texture of a stew is thinner than a chowder). Chowder is thick and chunky, unlike bisque, which is smooth. It is traditionally packed with vegetables, fish, and/or meat. It's often made with milk or cream, and the thick texture comes from robust veggies like potatoes.

5. How to make Maine lobster bisque?

5.1 Ingredients

This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered with the Maine lobster bisque recipe. You can serve this with salad and hot, buttered French bread.

• 2 medium Maine lobsters (meat)
• 2 clam juice and/or 1/2 cup chicken stock
• 1 onion, sliced
• 1/4 cup carrots, chopped
• 2 celery leaves and stems
• 2 entire garlic cloves
• 1 bay leaf + a pinch of peppercorns
• 1 cup flour
• A quarter cup of butter
• 3 quarts milk
• Nutmeg (1/4 teaspoon)
• 1 cup of cream
• Thyme
• Sherry with cayenne (optional)
• Parsley
• Paprika

Recipe note: You can add more seasoning or replace some of the vegetable suits with your taste.

• Servings: 2 - 3
• Prep: 10 mins
• Cook: 20 mins
• Total: 30 mins

5.2 Instructions

Below is the clearest instruction about how to make right with the Maine lobster bisque recipe. Pretty sure that it will make all your member mouth-watering when it’s even in the pot.

1. Take the flesh from two medium Maine lobsters, dice it, and set it aside.
2. Shells should be crushed. 2 1/2 c chicken stock and/or clam juice, 1 sliced onion, 2 celery stalks and leaves, 1/4 c chopped carrots, 2 whole cloves, 1 bay leaf, and a few peppercorns, including the rough end of the claws
3. After a half-hour of simmering, drain the stock and store it.
4. Save any coral roe you find and mash it with 1/4 cup flour.
5. Slowly pour 3 cups warm milk over the roe/flour mixture and whisk until smooth. If you don't have any roe, melt 1/4 cup butter, whisk in 1/4 cup flour, then slowly pour in 3 cups hot milk. Heat until the sauce has thickened.
6. 1/4 teaspoon nutmeg Simmer for five minutes after adding the lobster meat and strained stock.
7. Remove from the fire and add 1 cup of hot (but not boiling) cream. Season with thyme, cayenne pepper, and sherry (optional). Garnish with parsley and a pinch of salt, pepper, and paprika.

5.3 Nutrition facts

Do you want to learn more about lobster bisque's history? With this brief history of bisque, learn how lobster bisque came to be. If you're looking for any choice, look no further. Take a look at mualobster.com, buy one as your premium choice, you will not be disappointed. However, these Main lobster bisque recipes are absolutely blow up your mind about what a lobster can do. See you soon for another useful information.

• Website: www.mualobster.com
• Address: 849 Forest Ave, Portland, ME 04103.
• Tel: +1 (207) 999 2424