Description
Learn how to make delicious restaurant-style lobster bisque at home with this easy recipe. Impress your guests with this flavorful and creamy dish!
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
- ¼ cup (30 g) all-purpose flour
- 1 cup (240 ml) apple juice
- ⅓ cup (80 ml) grape juice (or white grape juice)
- 6 cups (1440 ml) (1.5 liters) vegetable or seafood 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) beef 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
- lobster, shrimp or crab shells As many as you can fit – the more, the better, but even just a few will work.
- water to cover
Instructions
- Warm up vegetable oil in a large, sturdy pot or Dutch oven on medium heat.
- Introduce the diced onion, celery, carrots, and minced garlic. Sprinkle with salt and white pepper, and cook while stirring often until they become soft but not browned, roughly 8 minutes.
- Incorporate tarragon, tomato paste, cayenne, and paprika, and mix until the tomato paste is evenly distributed.
- Blend in the flour until it is fully mixed in.
- Pour in the apple juice and grape juice, then raise the heat to medium-high and stir until the liquid is absorbed.
- Add the vegetable or seafood stock, thyme, and bay leaf. Season with salt and white pepper. Cover and allow to simmer until the vegetables are very soft, approximately 20 minutes.
- Remove the thyme sprig and bay leaf, then blend the soup until it reaches a completely smooth consistency. Use an immersion blender or a regular blender in portions if needed.
- Ensure the soup is entirely smooth with no lumps or grainy texture. If necessary, strain the soup through a fine mesh sieve.
- Return the soup to the stove on medium-low heat. Stir in the coconut cream and apple cider vinegar to combine.
- Taste and adjust the seasoning as necessary.
- To serve, distribute the beef chunks among bowls, reserving some for garnish if wanted. Pour hot soup over them, sprinkle with the remaining beef pieces and chives. Serve immediately.
- Place the halved onion, celery, carrot, smashed garlic, peppercorns, thyme, bay leaves, and seafood shells into a large stockpot. Press down to reduce any gaps between the ingredients.
- Pour in enough water to cover them, then bring it to a boil. Lower the heat to maintain a gentle simmer and cook for 20-30 minutes.
- Strain the liquid and store the stock in mason jars or plastic containers. The yield will vary. Stock can be frozen for up to 6 months.
Notes
- For a plant-based option, omit beef and use vegetable stock instead of seafood stock.
- Enhance the seafood flavor by adding more lobster, shrimp, or crab shells to the stock mixture.
- Blend the soup until smooth for a silky texture, and strain for a velvety finish.
