Description
Indulge in a decadent and flavorful creamy lobster bisque recipe that will teach you how to create a luxurious soup perfect for any occasion.
Ingredients
- 4 tablespoons (60 ml) vegetable oil
- 1 large yellow onion, diced
- 5 stalks celery, diced
- 3 medium carrots, diced
- 1 garlic clove, minced
- salt and white pepper to taste
- 1 sprig fresh tarragon (or 3/4 teaspoon (4 ml) dried tarragon)
- 3 tablespoons (45 ml) tomato paste
- 1 teaspoon (5 ml) paprika
- 1/8 teaspoon (1 ml) cayenne pepper
- 1/4 cup (30 g) all-purpose flour
- 1 cup (240 ml) vegetable broth
- 1/3 cup (80 ml) orange juice (or apple juice)
- 6 cups (1.4 L) seafood or fish stock *see note
- 1 sprig fresh thyme (or 1/4 teaspoon (1 ml) dried thyme)
- 1 bay leaf
- 1 cup (240 ml) coconut cream
- 1 teaspoon (5 ml) apple cider vinegar (or rice vinegar)
- 10 ounces (280 g) shrimp meat, cut into meaty chunks **(see note)
- chopped chives, optional, for garnish
- 1 large onion, halved
- 2 stalks celery, halved
- 1 carrot, halved
- 3 cloves garlic, smashed
- 5 peppercorns
- 4 sprigs thyme
- 2 bay leaves
- seafood or fish shells – As many as you can fit – the more, the better, but even just a few will work.
- water to cover
Instructions
- Heat vegetable oil in a large, sturdy pot over medium warmth.
- Introduce the diced onion, celery, carrots, and minced garlic. Add salt and white pepper, then stir often until they soften, approximately 8 minutes without browning.
- Incorporate tarragon, tomato paste, paprika, and cayenne, then mix until the tomato paste is fully blended.
- Sprinkle in the flour, then combine until absorbed into the mixture.
- Pour in the vegetable broth and orange juice, then raise the heat to medium-high and stir until the liquid is fully integrated.
- Introduce the seafood stock, thyme, and bay leaf. Add salt and white pepper, cover, and let it simmer until the vegetables become very soft, around 20 minutes.
- Take out the thyme and bay leaf, then blend the soup until it becomes perfectly smooth. Use an immersion blender or a standard blender in portions.
- Ensure the soup reaches a completely smooth texture with no lumps or grains. If necessary, strain the soup through a fine sieve.
- Return the soup to the stove at medium-low heat. Mix in the coconut cream and apple cider vinegar, stirring to combine thoroughly.
- Taste and modify the seasoning as required.
- For serving, distribute the shrimp meat into bowls, reserving a portion for decoration if preferred. Pour the hot soup over, then garnish with extra shrimp meat and chives. Serve right away.
- Put the halved onion, celery, carrot, smashed garlic, peppercorns, thyme, bay leaves, and seafood shells into a large stock pot. Press down to minimize gaps between the components.
- Fill with water until covered, then bring to a boil. Reduce the heat to maintain a gentle simmer for 20-30 minutes.
- Filter the liquid. Store the seafood stock in jars or plastic containers. The amount will vary. Stock can be stored frozen for up to six months.
