Mohamed Shili This easy and creamy julia childs lobster bisque is a rich, comforting dish perfect for any meal. Made with simple ingredients like lobster, butter, and fresh herbs, it’s quick to prepare and full of flavor. Enjoy this hot, velvety soup as a satisfying starter or a cozy main course.
Ingredients Needed
- 4 (1 1/4–pound) live lobsters
- 1 (4-ounce) stick unsalted butter, plus more for garnish
- 1/3 cup extra-virgin olive oil
- 2 medium carrots (about 12 ounces), diced
- 2 medium yellow onions (about 1 pound), diced
- 4 large celery ribs (about 6 ounces), diced
- 4 medium cloves garlic, crushed
- 2 tablespoons tomato paste
- 1/4 cup brandy
- 1 cup dry white wine
- 5 cups homemade chicken stock or store-bought low-sodium chicken broth (about 1.2 liters)
- 3 sprigs flat-leaf parsley, plus minced leaves and tender stems for garnish
- 3 sprigs tarragon, plus minced leaves for garnish
- 1 bay leaf
- 1/2 cup (120ml) heavy cream
- Kosher salt and freshly ground white or black pepper
- Cayenne pepper, to taste
- Minced fresh chives, for garnish
- Ground coriander seeds, to taste
How To Make Lobster Bisque
- Prepare Lobsters: Start by using a chef’s knife to kill each lobster by pressing the tip of the knife into the indentation between the eyes and splitting the head in half. Twist off the tail and claws. Steam the lobster tails for 2 minutes 30 seconds and the claws for 3 minutes, then set them aside to cool.
- Extract Lobster Meat: Once the lobster is cool enough to handle, remove the meat from the tail, claws, and knuckles using kitchen shears and lobster crackers. Reserve the shells and any accumulated lobster juices. Cut the lobster bodies into large pieces and set aside.
- Make the Lobster Stock: In a large Dutch oven, melt butter and olive oil over medium-high heat. Add the lobster shells in batches, browning them for about 13 minutes. Next, add the diced carrots, onions, celery, and crushed garlic. Cook until the vegetables soften and the bottom of the pot gets browned (about 5 minutes). Stir in the tomato paste and cook for 1 more minute. Add the brandy and cook until the alcohol evaporates. Then add the white wine, letting it cook off for a few minutes. Pour in the reserved lobster water and lobster juices along with the chicken stock, making sure the shells are barely covered with liquid. Bring the mixture to a boil, then lower the heat and simmer uncovered for 1 hour.
- Blend and Strain: After simmering, strain the stock through a fine-mesh strainer, pressing the shells to extract as much liquid as possible. Next, blend the stock with about 2 cups of the cooked vegetables and the heavy cream. Start blending at low speed, increasing to high, until the soup is smooth. If needed, repeat with the remaining stock and vegetables. To get a thicker soup, you can add more cooked vegetables or even some cooked rice. Strain the blended soup into a clean pot.
- Finish the Soup: Reheat the soup over low heat, but don’t let it come to a boil. Season with salt, pepper, and a pinch of cayenne pepper for a subtle warmth. Keep the soup warm.
- Prepare Lobster Garnish: In a skillet, melt about 2 tablespoons of butter per serving over medium-high heat. Add lobster meat (about 1/4 cup per serving) and cook for 1-2 minutes until it’s just done. Toss the lobster meat with minced parsley, tarragon, chives, salt, pepper, and ground coriander.
- Serve: Ladle the hot lobster bisque into warmed bowls, then add the lobster garnish with herb butter on top. Serve immediately!
Recipe Tips
- Use Fresh Lobsters: For the best flavor, always use live lobsters. Frozen lobsters can affect the taste and texture of your bisque.
- Don’t Rush the Stock: The longer you simmer the lobster shells and vegetables, the richer and more flavorful your stock will be. Make sure to simmer it for a full hour to get all the goodness out of the ingredients.
- Strain Well: After blending the soup, make sure to strain it thoroughly. This removes any tiny bits of lobster shell that can make the bisque gritty.
- Add Cayenne for Subtle Heat: Add just a pinch of cayenne pepper to the soup. It should add warmth, not overpower the taste. A little goes a long way.
- Reheat Gently: When reheating the bisque, do it on low heat to avoid curdling the cream. Heating too quickly or too high can ruin the smooth texture.
How To Store & Reheat Leftovers
- Refrigerate: Place leftover lobster bisque in an airtight container in the fridge. It will keep for up to 2 days.
- Freeze: Freeze lobster bisque for up to 2 months. Let it cool, then store in a freezer-safe container. Thaw in the fridge overnight before reheating gently on the stove.
- Reheating: To reheat leftover lobster bisque, warm it gently on the stove over low heat, stirring occasionally, for about 10-15 minutes, until it’s hot. Avoid boiling to prevent the cream from curdling.
Nutrition Fact
Serving Size: 1 cup (approximately 245 grams)
- Calories: 280
- Total Fat: 22 g
- Saturated Fat: 14 g
- Cholesterol: 70 mg
- Sodium: 600 mg
- Total Carbohydrate: 4.2 g
- Dietary Fiber: 0.5 g
- Sugars: 2.5 g
- Protein: 13 g
More Julia Child Recipes:
Julia Childs Lobster Bisque
Description
This easy and creamy julia childs lobster bisque is a rich, comforting dish perfect for any meal. Made with simple ingredients like lobster, butter, and fresh herbs, it’s quick to prepare and full of flavor. Enjoy this hot, velvety soup as a satisfying starter or a cozy main course.
Ingredients
Instructions
- Prepare Lobsters: Start by using a chef’s knife to kill each lobster by pressing the tip of the knife into the indentation between the eyes and splitting the head in half. Twist off the tail and claws. Steam the lobster tails for 2 minutes 30 seconds and the claws for 3 minutes, then set them aside to cool.
- Extract Lobster Meat: Once the lobster is cool enough to handle, remove the meat from the tail, claws, and knuckles using kitchen shears and lobster crackers. Reserve the shells and any accumulated lobster juices. Cut the lobster bodies into large pieces and set aside.
- Make the Lobster Stock: In a large Dutch oven, melt butter and olive oil over medium-high heat. Add the lobster shells in batches, browning them for about 13 minutes. Next, add the diced carrots, onions, celery, and crushed garlic. Cook until the vegetables soften and the bottom of the pot gets browned (about 5 minutes). Stir in the tomato paste and cook for 1 more minute. Add the brandy and cook until the alcohol evaporates. Then add the white wine, letting it cook off for a few minutes. Pour in the reserved lobster water and lobster juices along with the chicken stock, making sure the shells are barely covered with liquid. Bring the mixture to a boil, then lower the heat and simmer uncovered for 1 hour.
- Blend and Strain: After simmering, strain the stock through a fine-mesh strainer, pressing the shells to extract as much liquid as possible. Next, blend the stock with about 2 cups of the cooked vegetables and the heavy cream. Start blending at low speed, increasing to high, until the soup is smooth. If needed, repeat with the remaining stock and vegetables. To get a thicker soup, you can add more cooked vegetables or even some cooked rice. Strain the blended soup into a clean pot.
- Finish the Soup: Reheat the soup over low heat, but don’t let it come to a boil. Season with salt, pepper, and a pinch of cayenne pepper for a subtle warmth. Keep the soup warm.
- Prepare Lobster Garnish: In a skillet, melt about 2 tablespoons of butter per serving over medium-high heat. Add lobster meat (about 1/4 cup per serving) and cook for 1-2 minutes until it’s just done. Toss the lobster meat with minced parsley, tarragon, chives, salt, pepper, and ground coriander.
- Serve: Ladle the hot lobster bisque into warmed bowls, then add the lobster garnish with herb butter on top. Serve immediately!
Notes
- Use Fresh Lobsters: For the best flavor, always use live lobsters. Frozen lobsters can affect the taste and texture of your bisque.
- Don’t Rush the Stock: The longer you simmer the lobster shells and vegetables, the richer and more flavorful your stock will be. Make sure to simmer it for a full hour to get all the goodness out of the ingredients.
- Strain Well: After blending the soup, make sure to strain it thoroughly. This removes any tiny bits of lobster shell that can make the bisque gritty.
- Add Cayenne for Subtle Heat: Add just a pinch of cayenne pepper to the soup. It should add warmth, not overpower the taste. A little goes a long way.
- Reheat Gently: When reheating the bisque, do it on low heat to avoid curdling the cream. Heating too quickly or too high can ruin the smooth texture.
Julia Childs Lobster Bisque
