Super easy Lobster Bisque Recipe, perfect for the everyday home cook and new cooks too! This elegant but easy soup is perfected with garlic, onion, clam juice, sherry, tomatoes, creme fraiche and fresh herbs.
Classic French recipes are always appealing to me. They are the basis for modern western cooking, you probably eat French-inspired food frequently without knowing it. Do you remember that sausage gravy your mom used to make and serve over biscuits in the morning? The gravy is started with a roux which is how a French classic Béchamel mother sauce is made. How about brown gravy for your mashed potatoes? Another French mother sauce called Espagnole. Eggs Benedict is served with Hollandaise, you guessed it, another French classic.
This time I am trying a bisque for the first time. A classic seafood soup with origins in France. Normally the flavor is extracted using several steps in order to extract the most flavor out of crustacean shells like lobster or shrimp. I have taken the long version and adapted a quicker version that does not sacrifice flavor or depth. Bottled clam juice is the key here which adds a tremendous amount of flavor while making this soup very easy to make. In fact, beginner cooks can make this and really impress their friends and family.
The bisque is started by frying some simple ingredients, adding the liquid and pureeing with a stick blender. A few garnishes and you’re done! Easy peasy but ohhh so good! This got two thumbs up from the family.
A french classic made easy. Lobster bisque with tomatoes, clam juice and dry sherry. This lobster soup is my favorite!
3 Tbs butter
1 Tbs olive oil
1 yellow onion, chopped
1 large russet potato, peeled and chopped
1 Tbs fresh thyme
2 bay leaves
8 cloves of garlic, minced
3 cups of vegetable broth
28 oz can of diced tomatoes
8 oz bottled clam juice
1/2 cup dry sherry
1.5 lbs of lobster meat, may substitute crawfish tails
1 cup of cream
salt to taste
- In a large dutch oven heat butter and oil over medium heat, add onion and sauté until onion is translucent but not browned.
- Add potatoes and sauté for 3 minutes.
- Add thyme, bay leaves, garlic and sauté for 1-2 minutes, don’t let the garlic turn brown.
- Add broth, tomatoes, clam juice. Simmer for 30 minutes, remove bay leaves.
- With an immersion blender, blend until smooth. Alternatively you may blend in a food processor or blender before the soup gets hot (very important).
- Simmer 10 minutes, add lobster, sherry and cream, simmer 5 more minutes.
garnish with creme fraiche and fresh thyme
Do you love soup? Me too friend! Check out these soup recipes to help carry you through the Winter months.