Lainey’s Lovely Lobster Bisque

This is Lainey’s Lovely Lobster Bisque recipe.  That’s me!  I’m Lainey! It’s the perfect summer soup! Nicely balanced with lots of lobster.

Summer, Where are You?

I made this delicious lobster bisque because I missed summer.

I did.  I still do.

A couple of weeks ago we had 2 big storms here in New England.  I needed some summer-reminiscent foods!

And one thing that screams out, “Summer!” to me is seafood, especially shellfish like lobster and crab.  Oh, and pool drinks.  Pool drinks scream out, “Summer!” to me, too!

Or, is that just me screaming out for another pool drink?

Back to Lobstah

Now, Christopher doesn’t like lobster.  I don’t understand it personally, but he can have his cray cray tastes.  I’m not going to force him to eat lobster, especially when that means more for me.

Nyuk, nyuk.

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Here are some recipes I’ve made with summer-reminiscent foods: lobster mac and cheese, lobster casserole, crab cakes, warm crab dip and crab stuffed mushies.

And now this delicious lobster bisque!  This recipe serves two, but you can easily double or triple it to feed more.

I can hear your next question.

“Why does this recipe serve two?  I thought Christopher doesn’t like lobster.”

The two people are me and myself.  I will eat it for two meals.  Yahoo!

And since Christopher will not be eating this, I get to use light cream.

On to my lobster bisque recipe

I start with 2 shallots, 2 cloves of garlic and celery.

I chop the veggies up small, take out my stockpot and heat it on medium.  I add 2 tablespoons butter and once that is heated, I add the veggies.  I sauté the veggie mixture for 5 minutes.

I gather some sherry, wine and chicken broth.

I add 1/4 cup of both sherry and wine to the veggies.  I also add a bay leaf.  I let it all come to a boil.  Next, I add 1 and 1/2 cups of chicken broth and bring it back to a boil.  I lower the heat and let it simmer for 5 minutes.

I add tarragon, dill, salt and pepper.

I grab the lobster, butter and light cream.  (Also pictured are the tarragon and dill I just added.)

I turn off the heat and add the lobster to the broth mixture.

You will Roux the day!

Time to deal with the cream roux.

I get my sauce pan and add 4 tablespoons of butter.  Once the butter melts, I add 4 tablespoons of flour and whisk it until it becomes thick and pasty (and somewhat crumbly).

Next, I add 1 cup of light cream and whisk until it thickens.  I let it be really thick.  I didn’t take a photo of it since white things don’t photograph well.  At least by me.

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I turn the heat back on under the soup mixture and use my spatula to add the roux.  I stir it in and give it a couple of minutes to heat.

Now, some people add tomato paste to their bisque.  That makes it pink, like lobstah.

But not me.  No sir.

Mind you, I won’t refuse a bisque with tomato in it, but I don’t usually mix my seafood with tomato.

Usually.

Sometimes, if I’m in the mood, a diavolo is yummy, but lobster and tomato?  Not for me.

So, my bisque isn’t pink.

Time to ladle some out for myself.

I saved one of the claws from the lobster container for presentation.  (Normally I would just cut it up.)  Wasn’t that clever?

For Me, All for me

The second little crock with the cover is there because it represents my leftovers.  I like to know where my next meal is coming from.

I stick a spoon in the yummy lobster bisque to showcase that claw.

It was super delicious!

I hope you enjoyed this recipe as much as I did eating it.

Please feel free to leave me a comment to let me know what foods remind you of summer!  Also, you can Pin any photo to Pinterest and Yum the recipe to Yummly.

And as always, may all your dishes be delish!

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