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.
I have always bought frozen lobster and crawfish for this recipe but if you are curious about how to buy live lobsters, this Lobster Buying Guide is for you. After you select the perfect lobster, you can learn more about cooking live lobsters from Lobster Anywhere.
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Do you love soup? Me too friend! Check out these soup recipes to help carry you through the Winter months.