Bisque is much more than just a soup – it’s a decadent indulgence for the taste buds. With its velvety texture and intense flavor, this French classic surpasses any store-bought broth or stock. Traditionally made with crustaceans such as lobster, crab, or crayfish, a bisque is a smooth and creamy delicacy. Its rich base is created by simmering the discarded shells of the seafood in a fragrant stock, enhanced by generous amounts of butter and heavy cream. Each spoonful is like a luxurious treat, evoking the flavors of the ocean and the warmth of French cuisine.
This dish is a complete meal in itself, especially when served with a freshly baked baguette and a generous spread of creamy butter. The warm, crusty bread is the perfect accompaniment for dipping into the rich, velvety bisque, enhancing its flavors and textures. Trust me, it’s an experience that will leave you craving more.
”Bisque”
3 Lobster Tails or 1 Pound of Shrimp with Shells on
1 Tablespoons of Old Bay
2 Tablespoon Olive Oil
1/2 Cup Chopped Yellow Onion
2 Teaspoons Garlic Chopped
1/4 Cup Diced Celery
1 Teaspoon Chopped Fresh Thyme
1/2 Cup White Wine
2 Teaspoons Worcestershire Sauce
1 Teaspoon Creole Seasoning
1/2 Teaspoon Paprika
1 Teaspoon White Pepper
1 Tablespoon Tomato Paste
1 Cup Heavy Cream
11 Tablespoons Butter
1/2 Teaspoon Cayenne Pepper
1 Tablespoon of Kosher Salt
2 Tablespoons Flour
2 Tablespoons of Fresh Parsley
1 Baguette (Optional)
Directions
- Fill a pot with 6 cups of water.
- Add Old Bay.
- Bring to a boil and then boil Shellfish for 3-4 minutes.
- Remove the shellfish from the pot to cool.
- Remove all the shells and return them to the pot.
- Bring the pot back to a boil and then simmer medium to low for 45 minutes.
- Chop the shellfish meat into bite sized pieces, and then chill in the refrigerator.
- Heat olive oil in medium sauce sauce pan.
- Add onion, garlic, celery and thyme. Sauté for 5 minutes on medium heat.
- Add flour and stir.
- Add wine, Worcestershire Sauce, paprika, white pepper, and creole seasoning.
- Cook for a minute and then add tomato paste and 2 1/2 cups of the “strained” stock you simmered.
- Then simmer everything together for 10 minutes.
- Pour in the cream and 3 Tablespoons of the butter.
- Let the butter melt over very low heat.
- Remove all from the stove and blend with an immersion blender.
- Now taste and add the desired amount of Kosher salt and cayenne pepper. (Your taste matters and the salt is a key.)
- Heat a sauce pan, add a stick of butter.
- Then add the meat from the refrigerator and just warm the meat. (The lobster may need to be poached in the butter a bit if some of the large pieces were not quit done. The shrimp was likelt done completely during the boil.)
- Then you can either add all the meat to pot and serve, or reserve some meat and lay it on top of the served bisque.
- Sprinkle with parsley.
