Lobster Bisque
I had made cooked Lobster over the Christmas holiday and did not want the shells to go to waste. So I had made a seafood stock out of it and from that I had put together a Lobster Bisque Soup recipe that I think you will want to try out. Incredibly flavorful and pretty straight forward to make. I had based what I made off of Chef John's instructions with some changes here and there. Highly recommend you check out his YouTube channel at Food Wishes. But yeah give this recipe a try and let me know what you think. BTW I also included some cheaper alternative substitutes (including some that a vegetarian) in case you prefer not cook to with Lobster.
Preparation Time: 10 mins
Cook Time: 45 minutes
Serves: 4-5
Ingredients
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4 to 5 cups of lobster seafood stock. You can substitute this for vegetable stock and add a sheet of seaweed and a 1 tsp of old bay for that seafood taste
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1 & 1/2 cup of crushed tomatoes
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2-3 teaspoons of paprika
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1/2 cup of long grain rice. For low carb, you can omit this if you'd like or substitute with about 1 tablespoon of Xanthan gum
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1/2 cup of heavy cream
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1-2 teaspoons of soy sauce
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1 teaspoon of chili powder or chili flakes. You can omit this if you'd like no spice
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1 & 1/2 cups of cooked lobster meat. A cheaper alternative is a can of crab meat and for those who are vegetarian you can go with a can of Hearts of Palm. You can check out the following link to buy a can of Whole Hearts of Palm. M'Lord Whole Hearts of Palm | Walmart Canada
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Salt/Pepper for taste
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Cilantro for garnish
Instructions
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In a large pot pour in the Lobster seafood stock. For those who are vegetarian you can add the vegetable stock along with the old bay seasoning and sheet of nori seaweed instead. Let the stock cook on medium to high heat for about 5 to 10 minutes
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Next add the crushed tomatoes along with the paprika and let that cook for another 2-3 minutes
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In order to thicken the bisque, add the long grain rice (or Xanthan gum) and cook for about 10 to 15 minutes until the rice becomes mushy. Then you will use a blender to blend the rice into the soup to help thicken it up. For those who are vegetarian you can remove the nori seaweed or leave it before blending based on your preference. For the Xanthan gum you can let it cook for about 5 minutes as it should take less time to thicken the soup
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Next add the heavy cream, soy sauce, chili powder/chili flakes (or omit this if you want it less spicey). Let that cook for another 1-2 minutes
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Then you will need to add the cooked lobster meat that has been has been chopped into small chunks.
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For the cheaper alternative to lobster meat, open the can of crab meat and make sure it is separated into smaller chunks. Afterwards just add that to the pot.
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For the vegetarian alternative, open the can of Hearts of Palm, drain the liquid and chop it into small chunks in various sizes to mimic the look of lobster pieces. Next heat a pan (medium to high heat) with a tablespoon of butter/1-2 tablespoons of water, add the Hearts of Palm into the pan and cook for about 5 minutes. Sprinkle about a teaspoon of Paprika/teaspoon of Old Bay seasoning and carefully stir to incorporate it all together. Once done you can then add to the soup pot.​
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Mix the lobster meat in with the soup for about 5 minutes.
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Add Salt/Pepper for taste
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Pour into small bowl, garnish with a few swirls of heavy cream, along with some chopped cilantro and Enjoy!