The Lobster Bisque You'll Actually Make (Easier Method)
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- Опубликовано: 27 май 2024
- More people should be eating lobster bisque regularly which is why I created this easier, more approachable recipe that anyone can make at home. Thank you to Trade Coffee for sponsoring. Get a free bag of roasted-to-order coffee with select subscription plans: www.drinktrade.com/Brian
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Lobster Bisque Recipe
Ingredients:
▪4 (4oz) lobster tails (substitute 12 easy peel shell on shrimp)
▪1000g/mL (4c) clam juice
▪250g (1c) dry white wine
▪1000g (4c) chicken stock (boxed or homemade)
▪20g (1 1/2T) chicken or lobster better than bouillon
▪6-7 garlic cloves (25-30g), pressed
▪1 large white onion (about 300g), rough chopped
▪6 stalks celery (about 200g), rough chopped
▪3 medium carrots (about 200g), rough chopped
▪Olive oil
▪2 sticks (230g) unsalted butter
▪Salt, to taste
▪Red pepper flakes
▪5g (1 3/4t) paprika
▪75g (2/3c) all-purpose flour
▪1 can (170g) tomato paste
▪125g (1/2c) heavy cream
▪2-3g (1/2t) sugar
▪Sour cream thinned with heavy cream (for garnish)
▪Fresh black pepper
▪Fresh chives, minced (for garnish)
Instructions:
1. Start by preparing the lobster tails. Boil clam juice, white wine, chicken stock, and bouillon in a saucepan.
2. Bring the liquid to a hard boil for 5 minutes, then turn off the burner and add in the lobster tails. The liquid temp at this point should be around 175-180F/80C. Set a timer for 6 minutes. If using shrimp, boil for only 4 minutes.
3. After boiling, check the internal temperature of the lobster tails (130-135°F/55C) using an instant-read thermometer. Transfer the tails to the fridge to cool for 5 minutes.
4. Use food scissors to cut the tails open on both sides.Peel off the outer shell and refrigerate the meat while preparing the bisque .
5. Chop the lobster shells into chunky pieces. Also, rough chop onion, celery, carrots, and press garlic.
6. In a large soup pot over medium heat, add a long squeeze of olive oil, butter, and the chopped lobster shells. Fry the shells for 5-6 minutes to infuse the fat with lobster flavor.
7. Strain the shells out of the lobster-infused butter, discard the shells, and return the pot and strained butter to the medium heat. Add chopped veggies and a large pinch of salt. Sweat the veggies for 5-6 minutes, avoiding browning.
8. Add a pinch of chili flakes, paprika, and 75 grams of all-purpose flour. Stir and cook to create a roux.
9. Add tomato paste and combine it with the roux, scraping the bottom of the pot. Add in the lobster cooking liquid and bring it to a boil.
Once boiling, cover the pot with a lid and simmer for 15 minutes over medium heat until the veggies have softened.
10. After simmering, stir in cream and simmer for an additional 5 minutes.
11. Use an immersion blender to puree the soup for at least 3 minutes until smooth and velvety. Alternatively use a standard blender. Taste for seasoning and add salt to taste. Add a small amount of sugar (2 grams) to enhance lobster flavor.
12. Chop 1 lobster tail into bite sized pieces and chop the rest a bit more finely. Stir in finely chopped lobster meat and let it warm through.
13. Ladle bisque into a bowl. Garnish with reserved chunky lobster meat, drizzle with creme fraiche, fresh black pepper, and a sprinkle minced chives.
CHAPTERS:
0:00 Intro and prepping the lobster tails
2:57 Making the bisque liquid
8:17 Final seasoning and serving
#lobsterbisque #shrimpbisque #lobsterrecipe
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Brian actually wanting us to make his recipes instead of just putting on some show is what locked me to his channel ❤
Just wish i had all his tools and cookware
I’m an old-ish person new-ish to RUclips. I like your style, your sensibilities, straight-forward procedures, professional background, and that you also occasionally bake. :) Great end combo, very appealing recipes. Yesterday was a day off for me, and it was your channel I watched while puttering around the house with life’s chores and pleasures on a stay-inside kind of snowy day. Aside from your cooking, it’s refreshing to see a good marriage.
Fair warning - if you put it in the Vitamix. Please put just 1/4 in at a time. Pressure builds quickly when you add hot fluids to your mixers. I have liquids shoot straight up, its like a mini bomb if too much hot liquid is in it & hold tight to the top. My suggestion is to let it cool some before blending it. I've done a few times & I have worked professional kitchens most of my life.
Solid recipe.
Excellent timing! I bought 4 lobster tails this morning. Have everything but the clam juice, heading back to the store now. Thanks Bri!
Enjoy it!
I've never managed to find clam juice here in NSW, Oz! Could I get some mussels in a jar and use the pickle water?
@@chrishewitt4220 Have you checked any local Asian grocers? They might have something close laying around, or things like shrimp paste/oyster sauce/etc that you can convert into a kinda-sorta equal flavor. You probably wouldn't want to use pickled mussels, but I guess if you can find clams/mussels that were canned and cooked in can that would be very close. Also, if you haven't checked yet, any major spirits/liquor store has a decent chance of having it somewhere, it's used in a few kinds of mixed drinks.
You could also always make them from scratch (probably like 1lb/500g cleaned fresh or frozen clams/mussels and 40oz/1.3L water (whatever covers them a bit) and a strong pinch of salt for the briny flavor).
@@chrishewitt4220Usually find clam juice in the canned fish aisle around the tuna & clams etc and sometimes around the canned beans even though it's sold in glass bottles but it helps make it easier to spot!
Nice recipe. Lobster is kind of a big thing here in Nova Scotia - I always have a mess of shells stashed in the freezer to make a base for chowders and bisque. One tip I would suggest for those unfamiliar with cleaning a lobster tail: you have to take out the “dirt track.” I noticed yours didn’t appear to have an obvious one, probably because it spent time in a pound before it was sold. But freshly caught lobsters always have a dirt track. You don’t want to be eating that or putting it in your bisque.
*tract
@@Novotny72 Right. Darn auto correct gets me again.
Shout out also from Nova Scotia
Don't need any of that 'grit' in there, right?
@@Jamie-dz8dg Or anything that rhymes with grit.
I watch every one of your videos, Brian, even the ones I know I'll never make (this one - allergies!) because I always learn some technique or something that I can use in another recipe. You're a great teacher!
Hey Brian, just made Bisque tonight for the first time ever. It's with my belly full and joy on my face that I came here to report how AWESOME your recipe is. :D
Since it was a first I tried the shrimp version but oh man it was so good !!! Infusing the butter with the shells was my favorite step :P Thanks a lot for this great recipe :) I'll add this one to my collection. (Your chili is also one that I absolutely love).
I've made this twice now... First time with 16oz of lobster. 2nd with 12oz of lobster and a pound of shrimp... Both were amazing!!! ❤️❤️❤️
I love it when you simplify luxurious dishes for us. Your sauces and spreads have added so much to my game this past year also. I can't tell you how many times I have made your Olive Garden or Russian Dressing. Thanks Bri
B-Lag is the Sauce BOSS!
Discovered your channel this last year. Thanks for practical, tasty & no big ego vids! Cook on!❤
I’m soo proud of you Bri, finally receiving the subs you always deserved. Been following since roughly 700,000 subs and still love the vids. Bisque looked great ill be trying this
I love Better Than Bouillon. I've been using it for years.
Just made this for tonite's dinner. Used frozen shell-on easy peel shrimp so prep was easy - didn't need to devein the shrimp. Made as instructed except 1 addition - a large sprig of fresh thyme in the 15 minute veggie simmering time. Pulled it out before adding the cream and blending. It tastes amazing. Making a batch of cheese biscuits to go with the soup. Perfect.
Brian, I really appreciate the emphasis you put on salt in home cooking and the importance of tasting your food for seasoning. I have a hard time eating at most people's houses because 90% of the time they don't even come close to the proper salt level. Anyways, cheers!
Preach LC. Pot luck dish suckage is almost 80% attributable to under seasoned food.... And I get it, people don't want to over salt for mass audiences, but honestly if your food is seasoned correctly it will be delicious, not salty.
Weekend project!
Winter is soup season around here; I make two big pots a week. And your recipes have basically taken over my entire soup-pot season.
Love your channel. Love your style. REALLY loved the salting segment where the music and voiceover cut out and you coached us right on camera. That was awesome.
I made this tonight...it was absolutely amazing! As always, you create fantastic recipes!! Thank you
This is awesome, I’ve been needing this recipe. I too will soon be living like a king. Thanks Brian!
Bri, you always deliver - thanks. Lobster bisque has always been in the “too complicated for this kid” category, but your version looks do-able, but still special. I’ll definitely try it. Happy new year!
Definitely making this. Yum!
Looks amazing. I think I'll have to try both versions.
Just made this for lunch. Such amazing flavor. I drizzled a little lemon juice at the end to balance the sweetness.
I work in a restaurant and our lobster bisque has zero lobster in it. People love it!
I LOVE this channel !!
Another great learning experience for me and a recipe I will make ! So many little techniques and tricks of the trade that are added to my skillset.
Thank you brian !!
I have been working on a sourdough starter and finally had time to make my first loaf. I was trying to figure out what to have with it when this video popped up! Love it, Brian! Used both the ‘my first sourdough’ and this bisque recipe. Chef’s kiss!
Great job, chef!
Wow! Another GREAT recipe! We just finished making this, it's going to be the hit of our Super Bowl party. Thanks again Bri!!
Fantastic looking soup B! Cheers
Finally got around to making this tonight.... Super tasty. Def a family favorite! Thanks dude
I think this is your best video yet. Something different, something fancy, but still very achievable for the home cook.
Absolutely decadent and layered with tons of flavor , I've never made it but now I will
Love that I learned a couple of new things, very entertaining and educational! You got a sub man!
Looks fab. Can’t wait to give it a go.
I made this with crab instead of lobster since it was on sale at my grocer and it came out absolutely amazing! My roommates and bf all loved it and said that it was better than any restaurant bisque they've had. I cant wait to try it with lobster next time. Thank you for the incredible recipe Brian!
Nice recipe, I will learn step by step thank you, I waiting for your next video 😋
Just made this for mothers day and it came out amazing. I halved the recipe and it still made quite a lot for four people!
Brian, this was one of the best things I’ve made AND eaten in a very long time. Thank you!
Brian. I tried the bisque and it was amazing. Best lobster bisque I have ever had. Chapeau!
Gorgeous color
BTB-Lobster...fancy! That is one I have not noticed at my local store. Can't wait to try this.
Great recipe. I may actually make this one!
This recipe rocked my family's world. 🤘🏾 Muchas mahalos!
For those who want to make a more hearty lobster bisque with more meat, I add crawfish for a budget friendly alternative. I've done this so many times I almost like it better. I save lobster tails during the season that are large and freeze them to boil down for a rich stock and always use heavy cream, never half n half!
Hi Bri! Great video: January feels like the perfect time to cover soup recipes. If you’re interested in luxurious tasting fish soups, but with slightly less expensive ingredients, take a look at the Scottish classic Cullen Skink; smoked haddock, potatoes and onions in a creamy broth - really delicious!
Made your bisque using shrimp heads and shells (after using your poaching recipe for shrimp cocktail) and it was fabulous!
My wife LOVES Lobster Bisque and I can't wait to try this recipe out and wow her! Thanks for all your hard work in bringing us all these wonderful recipes!
Update...made this tonight and was absolutely restaurant quality and delicious! My wife said every bit as good as nice restaurant we go to for special occasions...and she gave me an A+! Thanks Brian for another excellent recipe for home chefs!
My dad used to make shrimp bisque often. I live on the beach so shrimp is plentiful. Can't wait to make this recipe!
East coast ?
@@JohnHausser OBX
Made this today it was a hit! 4th recipe of yours I committed to making!
Pro tip: go to the grocery store on Feb.15th and buy a dozen lobster tails for half off and freeze em.
I’ve seen almost all of your videos (which are awesome) and mostly just used them for tips, but I made this one by your book for my mom’s birthday. Jackpot, man! Everybody loved it. Thank you.
Also, the salt tip was crucial
I am trying this one today. Something a little special just one day early. Thanks for posting and wish me luck!
Good luck!
Thanks Bri! 🙂😋😎
I was ecstatic when Brian mentioned that lobster can be replaced by shrimps (Eastern Europe is not exactly big on lobster, and fresh shrimps are possible but not easy to obtain), but then he moved to the clam juice and BTB...... Not a possibility here :/ I am so hooked on the recipe, that I will probably make some shrimp stock (thrifty frozen shrimp shells over several shrimp taco batches!) and some homemade chicken stock! Thank you! I am excited already!
Shrimp stock will work fine. I think Bri used the clam juice since it's easy to find in the US and a good shortcut that avoids the 'make a fish stock' step.
Same here! Would love to know some good alternatives to BTB and the clam juice thats a bit more accessible internationally haha
Knorr has a lobster bullion cube that I was able to get from Amazon in Canada. See if your local carries it. It is made in Portugal and other than being carried by salt is sure packs a savory, unidentifiable but good fish background.
@@RickGregory Thanks!
@@metaxaanabeer I have bought shrimp stock cubes (from Asia) and it's terrible - pure salt no sea-food related, and Knorr fish stock from Portugal and Italy. But I am not sure if fish stock would not mess up the delicate flavour of shrimp... Thanks for the tip thou :)
Best RUclips chef! Solid vid
Thanks!
Thanks Sean!
Cheer~~~a rich, creamy soup typically made with shellfish, especially lobster.
Thank you for this
I will try it
That looks really good. My own recipe is quite similar, since live lobster isn't even available around here. Neither are lobster tails, or any raw lobster, for that matter. Only precooked frozen crustaceans. Clam juice isn't a thing either. I do my best, but Knorr's bottled lobster fond is pretty much indispensable.
Anyway, a different serving suggestion is to whip up a mayo heavily flavoured with lobster fond, splat a big dollop on the bottom of the bowl and heap with lobster pieces, then pour the soup around. I picked that up from a truly excellent mushroom soup I had at a conference, but I think that was a bearnaise with mushroom powder.
Like the engine who could, Brian with his keep it simple, flavor forward style, has surpassed all the other cooking RUclipsrs with their fancy kitchens, and crazy editing. Brian is a Chefs, Chef 💪🏽
Did this with shrimp last night, though I used more shrimp and half the butter. Still slapped, and slapped hard. Brian has become my favorite chef on RUclips. I routinely cook his weeknight recipes and they never miss.
This video is EXACTLY what I needed! I've always wanted to try my hand at making lobster bisque, but as you said, sourcing, killing, and breaking down a live lobster to make it is a little much. I'll definitely have to try this one!
Thanks trade coffee!
I have made bisque before using shrimp shells. However, I did blend everything...shells and all, then put everything through a strainer. Sauteing in butter and using only the infused butter is intriguing. It would be interesting to compare the flavour of one vs the other. Thanks for your video. I really enjoy watching them.
I've made this recipe twice now (shrimp with BtB Lobster both times) and it is truly something special. I've had bad lobster bisque (too much brandy made the soup bitter) at a very nice, very expensive restaurant but this is very good bisque that costs very little. I eagerly await the next time we have family over so that they too can experience this majesty.
A testy good for soup lobster,thank u your receip soup chef
Wow. This guy just said 99 percent of the people who watch his videos are to stupid to cook a live lobster. It feels good to finally be part of the 1 percent.
Wonderful !
Another winner of a recipe, Bri! I’d love to see you do a show of using the pour over coffee maker.
Perhaps a moka pot as well if you have one stashed away in that kitchen somewhere 🙃
Just watch James Hoffmann.
@@coreyvickery5083 - I do...always good to get diverse perspectives. 😉
thank you
more videos like this please!!!
World class!!!
“Better Than “ products are the best !!!
When I was about 4 I ate a lobster tail so delicious I drank the butter I dipped it in. Finally, I can drink actual lobster.
Made it tonight and of course it was a 100% hit, like Brian’s other recipes. Used lobster BTB and shrimp.
Love your videos, Bri! I wish you would've included a little Brandy/Sherry though. For the lobster garnish, I would've gently and quickly warmed the pieces of lobster in a small saucepan of brown butter before plating.
Freaking love lobster bisque
my only comment: you don't need sheers to get the meat out of a tail. Press the rounded part in from the edges until you hear a crack, then pull the same edges until it breaks open. much quicker and won't dull the sheers
Amazing technique 🤝. The only thing I would change is adding rice to the soup instead of flour. It enhances the texture of the finished dish and is gluten free as well.
Awesome recipe, I’ll be trying this out soon! Maybe it’s just me but I greatly prefer to let the trad blender do all the work instead of gripping that immersion guy for 3+ minutes. It doesn’t seem any more difficult (other than wasting a bowl via working in batches) and the results are so smooth.
Hey Brian! My favorite but rarely eaten soup!!! Could you use cornstarch slurry to thicken instead of a flour rue?
You can.
I like the idea of trying it with shrimp first. then we can go all out once its perfected.
👍 👍 I'd swap celery for fennel & definitely use monk fruit sweetener - 0 carbs & calories
That's a cracking recipe. I do cook 'classic' bisque but once in a blue moon 'cos it's such a faff. This looks 90% there for 30% effort. That's efficiency!
I wanna feel like a King on a yacht wearing silk, so I will be making this. 👍🏼
I love lobster bisque!! I tried to make it last year and totally failed 😣 I can't wait to try again with this recipe! I really appreciate seeing the shrimp alternative, but how do you feel about crab? also works?
Hiya.
So, for me, it's not a beginner recipe but cool to watch.
And, nice new hair.
Luv u😊
Any chance you might have a killer Key Lime Pie up your sleeve, Bri?
Could use a slice of warm sunshine on a plate for the frosty months to keep my spirits high!
I appreciate that you made this recipe a lot more amateur-cook-friendly. My biggest complaint about cooking videos is that a lot of these RUclipsrs have all day to make a recipe… because it’s their job and they’re getting paid for it. The average viewer, does not have the luxury of the amount of time or money for that matter of a “babish-type” video. Great job.
I’ve always stayed away from lobster dishes because I didn’t want to do the whole lobster thing. I never thought about using lobster tails. Great video
my guy you didn't have to violate the chicken stock box like that 1:20
Surprised my gf with this recipe tonight! We loved it! Thank you ☺️
Made it, really good, my tails were a bit on the small side. Had a bit of bisque left over, froze it to add some simmered shrimp at a later date (my 14yo loved it, so I call that a win!).
Awesome. I make the bisque and pair it with a grilled cheese sandwich and call it " Rich man,
poor man ".
I'm in the Northwest so it's dungeness crab season. Any thought on how to adapt for dungeness?
im trying to get my bisque on!
WAtching him chug straight clam juice... ooooh boy.
It's 12:53 am and I've just committed to making a double batch of your lobster bisque tomorrow. Float some prayers for me. I'm also enforcing a cover charge. 😂 I'll let ya know how it goes.
Do you think I could sub coconut milk instead of the heavy cream & Coconut oil instead of butter?
By George you've done it again !
Perfect👍👍👍👌👌👌🌷🌷🌷