Lobster Bisque Soup Recipe
Below is a MRR and PLR article in category Food Beverage -> subcategory Recipes.
Lobster Bisque Soup Recipe
Overview
This lobster bisque is decadently rich, so a serving of about two-thirds of a cup per person is perfect. In restaurants, it's often baked in individual dishes with a puff pastry topping. Discover how to make this luxurious soup at home!
Ingredients
- 2 lb boiled, medium-sized lobsters
- 2 1/2 cups fish or chicken stock
- 1 onion, sliced
- 4 celery stalks, with leaves
- 2 whole cloves
- 1 bay leaf
- 1/4 cup soft butter
- 1/4 cup flour
- 3 cups heated milk
- 1/4 teaspoon nutmeg
- 1 cup hot cream (not boiling)
- 2 tablespoons sherry
- 1/8 teaspoon minced parsley
- 1/8 teaspoon paprika
Instructions
1. Prepare the Lobster:
- Remove the meat from the boiled lobsters. Dice the body meat and mince the tail and claw meat.
2. Make the Stock:
- Crush the lobster shells and combine them with the stock, onion, celery, cloves, and bay leaf. Simmer for 30 minutes, then strain.
3. Create the Base:
- In a small saucepan, mix flour and butter. Cook for about 5 minutes without browning the flour.
- Gradually whisk in the heated milk until smooth. Add nutmeg.
4. Combine Ingredients:
- Strain the stock into the milk mixture. If available, add coral roe by pushing it through a fine sieve.
- Stir until smooth and boiling, then add the reserved lobster meat and sherry. Simmer for another 5 minutes.
5. Finish and Serve:
- Remove from heat and stir in the hot cream.
- Season to taste. Garnish with minced parsley and paprika before serving.
Enjoy this decadent and elegant lobster bisque!
You can find the original non-AI version of this article here: Lobster Bisque Soup Recipe.
You can browse and read all the articles for free. If you want to use them and get PLR and MRR rights, you need to buy the pack. Learn more about this pack of over 100 000 MRR and PLR articles.