How to Make The Best Shrimp and Lobster Bisque!
Hello friends, Lobster Bisque is a delicate and luxurious recipe to make, so when you make it you want to make sure you can do it better than anyone else! You can make this Bisque with Lobster or Shrimp. I am going to share with you my tricks for making this phenomenal recipe!
Recipe Video
Recipe Ingredients
For the Stock: (if you do not have the time to make the stock, you can skip that recipe and use a good Vegetable or Chicken Stock
- 2 tablespoons Garlic Olive oil or any excellent quality extra Virgin Olive Oil
- 1 large Onion diced
- 3 large Tomatoes chopped with skin
- 1 cup Tomato Puree
- 6/8 whole Garlic Cloves
- 4/5 Carrots well washed but not peeled and chopped
- 4/5 Celery Stalk chopped
- 1 or 2 Leeks, depending on their size (light green and white parts only) chopped
- 1 Fennel Stalk chopped fronds removed
- Reserved Lobster and Shrimp shells
- Chicken Stock, Vegetables or Water enough to cover all the vegetables and the shells. (the Chef used 12 cups of Stock)
For the Bisque:
- Garlic Olive oil or any excellent quality extra Virgin Olive Oil
- 1 large Onion chopped
- 3 cups Celery diced
- 3 cups Carrots diced
- 3 cups Leeks chopped (light green and white parts only)
- 1 Fennel Stalk chopped Fronds removed
- Salt and Pepper to taste
- 1 teaspoon Cayenne Pepper
- 1 cup Tomato Paste
- 1 tablespoon Thyme freshly chopped (use ½ if using dried herbs)
- 1 tablespoon Tarragon freshly chopped (use ½ if using dried herbs)
- 2 large Yukon Gold or Baking Potatoes diced
- 10/12 cups of Lobster and Shrimp Stock (Chicken or Vegetable Stock)
- ½ cup Heavy Whipping Cream
- ¼ cup Cream Sherry
- 2 tablespoons Cognac
- Salt and Pepper
For the Lobster and Shrimp:
- 2 Lobster Tails shell removed and reserved and cut in bite size pieces
- ¾ pound Medium Shrimp peeled and deveined and reserved and cut in bite size pieces
- 2 tablespoons Sweet Butter
- ¼ cup Shallots minced
- 1 ½ teaspoons Garlic minced
- ½ teaspoon Cayenne Pepper
- 1 teaspoon Saffron
- ¾ cup White Wine
For the Sriracha Sour Cream (to decorate the plate):
- 6 ounces Sour Cream
- 2 ounces Whipping Cream
- 1 teaspoon Sriracha
Recipe Instructions
Make the Stock:
- In a stock pot, add all the ingredients and bring to a boil, reduce to a low heat and cook for 60 to 90 minutes.
- Strain all solid, first with a colander, and strain again in a fine mesh strainer.
Make the Bisque:
- In a soup pot, add some olive oil; when hot, add the onion and sauté it for a few minutes until light golden brown. Add the celery, carrots, and leeks. Then add salt and pepper, cayenne, tomato paste, fresh herbs, and potatoes.
- Cook for about one hour or until all the vegetables are soft and cooked. Using your immersion blender, be sure to puree the soup until very, very smooth.
- Add the cream, cream sherry, Cognac and adjust seasoning with salt and pepper.
- Chef Note: At this crucial time, check the texture of your bisque. If it is too thin, you’ll have to add a touch of cornstarch to make it thicker, and if it is too thick, you’ll have to add a little stock to make it just the way your like it!
Cook the Lobster and Shrimp:
- Heat the butter in a reduction pan or regular saucepan; when hot, add the shallots and cook for a few minutes. Add the lobster and the shrimp and cook for 4/5 minutes. Add the garlic, Cayenne, and saffron. When the garlic is fragrant, add the wine, bring it to a boil, and cook until the wine has reduced to a couple of tablespoons left. Reserve until ready to serve.
Make the Sriracha Sour Cream:
- Mix all ingredients and transfer them to a squeeze bottle.
To Serve:
- Fill your plate with the soup, in the middle, add some of the shrimp and lobster and decorate with the sour cream sriracha sauce
Equipment - You can find the items below at our online store!
Private Notes
