Lobsters are a restaurant thing kind of seafood and super expensive. You can hardly think of cooking it at home. Yet sometimes when you can’t afford it from restaurants but you are craving lobster bisque, there is no option without cooking it at home. Guess what? Today I’m going to share the copycat of the great Red Lobster lobster bisque recipe. This recipe without any fail tastes amazing that you can start thinking of yourself as a chef.
Table of Contents
Lobster bisque Red Lobster recipe:
In a small gathering, you can impress your friends or family by serving this lobster bisque. You don’t have to spend a lot on this just with patience made your dish. I hope, with my article, you can have this opportunity. Let’s try out the recipe.
- Dry white wine about 2 cups
- Chopped onion about 1 cup
- Water about 6 cups
- Fish stock about 2 cups
- Live lobsters about 2 pieces
- Finely chopped carrots about 1/2 cup
- Diced celery about 1/2 cups
- Melted butter or margarine about 1 cup
- Finely minced garlic about 1 teaspoon
- All-purpose flour about 1/2 cup
- Brandy about 1/4 cup
- Cognac about 1/4 cup
- Canned or fresh tomato about 1 piece
- Paprika about 1 teaspoon
- Ground red pepper about 1/4 teaspoon
- Heavy cream about 1 cup
- Fresh thyme about 1/2 teaspoon
Step 1: At first, wash the carrot and chop it finely and keep in a cup. The carrot should be fill up half of the cup. Serially, chop onions, celery, garlic, and take these aside as per amount.
Step 2: Take a dutch
Step 3: While the bouillon boiling heavily, put the lobsters upside down. This time lower the heat to the medium and let the lobsters cook for 6-10 minutes. After that turn the lobsters with a pair of tongs and cover with a lid. Now, you need to let the lobsters cook for another 5 minutes for a good texture. Always use a cooking holder when you grab hot utensils.
Step 4: After that, expel the cooked lobsters from the bouillon and keep aside for cooling. When done cooling, take out the lobster meat from its shell.
Step 5: Cut the meat into cubic size with a knife and keep the pieces into a sealable bowl. For two hours, place the bowl of lobster into the fridge.
Step 6: Now the shell you have pulled out, you need to put them back into the bouillon. Abdicate the heat underneath the boiling point or to the simmer. Cook the bouillon for 20 minutes without covering the dutch oven with the lid.
Step 7: Filtering the bouillon with a strainer, pour it into a deep pot or bottle and for storing place it into the freezer. Throw away the lobster shells into the dustbin.
Step 8: For melting the margarine or butter, take a frying pan and melt over low heat carefully that the margarine doesn’t turn into brown color.
Step 9: In the melted butter, add 1 cup of onion, 1/2 cup of carrots, 1/2 cup of celery, and 1 tablespoon of garlic and stir them for 5 minutes over medium heat.
Step 10: Now in the paste add cognac and brandy for classic texture and stir for 3 minutes or up to evaporate the alcohol.
Step 11: In the mixture, sprinkle the flour and whisk heavily for not getting being clotted. Do the procedure until the paste or mixture spreads buttery fragrance. You will notice that the mixture turns into blond color.
Step 12: Take the bouillon out from the freezer. In the paste add chopped tomatoes and stir for 30 seconds. Before pouring the bouillon add fresh thyme, paprika, pepper in the mixture. By this time, slowly prepend the bouillon into the paste of butter and vegetable mix.
Step 13: Put your stove into medium-low heat while cooking. This process takes almost half an hour according to my experiences. Don’t forget to stir often so that it doesn’t stick up into the lower part of the Dutch
Step 14: After 30 minutes turn off the stove and pour the bisque in a pot and let it cool normally.
Step 15: After the bisque set in normal temperature, bring a blender and blend it in whatever amount you want. But I would like to suggest it blend in the amount of a soup bowl.
Step 16: In the dutch
Finally, your lobster bisque red lobster is ready.
Most of the red lobster soup recipes require white fish stock. If you don’t have one, you can make this at home. Let me tell you the process.
- Chopped onion about 1 cup
- White fishbone and head about 1 lb.
- White wine about 250 ml
- Fresh parsley
- Fresh thyme
- Bay leaf
- 250ml white wine
Step 1: Take a medium-sized saucepot and melt the butter over low heat.
Step 2: In the melted butter, thaw the chopped onion and stir it for 3-4 minutes.
Step 3: Add the fish heads, bones into the saucepot and cook them for 10 minutes turning the heat into the medium.
Step 4: Now pour the whole 250 ml white wine and also add 1-liter cold water and stir.
Step 5: Add the fresh parsley, fresh thyme in the amount of 3 teaspoons
including 2 pieces of bay leaf.
Step 6: Put them for boiling adding a pinch of salt by reducing the heat into simmer point and boil for 20 minutes
Step 7: When done, sieve and store the fish stock in a container.
Pour the fish stock in your favorite red lobster lobster bisque.
The red lobster lobster bisque calories are about 877.7 in per serving. The idea of preparing lobster bisque at home is like a challenge for everyone. So, to me cooking this bisque is a great achievement.