Description
Rich, creamy Pioneer Woman Lobster Bisque whispers coastal elegance with its luxurious blend of tender lobster meat and velvety cream. Silky seafood sophistication awaits diners seeking comfort and indulgence in one delectable spoonful.
Ingredients
Scale
Seafood Base Ingredients:
- 3 cooked lobster carcasses, chopped (from medium-sized lobsters)
- 6 cups vegetable stock
- 1 cup white wine
- 1 ounce (30 milliliters) brandy
Vegetable and Herb Ingredients:
- 2 red onions, chopped
- 3 carrots, chopped
- 2 celery ribs, chopped
- 6 cloves garlic, smashed
- 2 bay leaves
- 1 sprig thyme
- 1 handful parsley sprigs
- Fresh chives
Seasoning and Finishing Ingredients:
- ½ teaspoon sea salt
- Freshly cracked pepper
- ½ teaspoon peppercorns
- ⅓ cup tomato paste
- 1 tablespoon (15 milliliters) olive oil
- 1 tablespoon (15 grams) unsalted butter
- 1 stick (113 grams) unsalted butter
- 2 tablespoons (30 grams) unsalted butter
- ½ cup all-purpose flour
- 1 cup heavy cream
- ½ teaspoon saffron
- 3 cooked lobsters, meat only
Instructions
- Prepare the aromatic base by melting unsalted butter (113 grams) and olive oil (30 milliliters) in a large pot over medium heat. Introduce minced garlic, diced carrots, chopped celery, and sliced onions. Season with kosher salt and freshly ground black pepper. Sauté the vegetables until they become translucent and tender, approximately 6-8 minutes.
- Deglaze the pot by pouring brandy (60 milliliters) over the softened vegetables, allowing the alcohol to evaporate completely. Add white wine (120 milliliters) and reduce the liquid for 2-3 minutes until slightly concentrated.
- Create the flavor-rich broth by incorporating vegetable stock (1 liter), tomato paste (2 tablespoons), whole peppercorns, lobster carcasses, bay leaves, fresh parsley, and thyme. Cover with water just enough to submerge the shells. Simmer the mixture on medium-low heat, partially covered, for 50-60 minutes.
- Craft a golden roux by melting butter (113 grams) in a separate saucepan over medium heat. Gradually whisk in all-purpose flour (60 grams) until the mixture turns amber and develops a nutty fragrance, which typically takes 5-7 minutes. Remove from heat.
- Transform the broth by straining the lobster stock into a clean pot, discarding the solid ingredients. Incorporate the roux, whisking until smooth and uniform. Add heavy cream (240 milliliters) and saffron threads. Simmer on low heat for 15-18 minutes, stirring intermittently until the bisque reaches a creamy consistency.
- Quickly heat the lobster meat by warming butter (30 grams) in a skillet over medium-high heat. Gently sauté the pre-cooked lobster meat for 1-2 minutes, ensuring it’s heated through without becoming tough.
- Plate the dish by dividing the warm lobster meat among serving bowls. Carefully ladle the luxurious bisque over the meat. Finish with a sprinkle of finely chopped fresh chives as a vibrant garnish.
Notes
- Master this luxurious seafood classic with precision and culinary passion.
- Fresh, high-quality lobster transforms the entire dish from ordinary to extraordinary.
- Homemade stock creates deeper, more complex flavor layers than commercial alternatives.
- Saffron introduces a subtle golden hue and sophisticated aromatic dimension.
- Careful ingredient selection and gentle cooking techniques guarantee restaurant-worthy results.
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 6
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 80 mg