Mohamed Shili Pioneer Woman Lobster Bisque by Ree Drummond is made with unsalted butter, olive oil, garlic, carrots, celery, red onions, brandy, white wine, vegetable stock, tomato paste, peppercorns, lobster carcasses, bay leaves, parsley, thyme, flour, heavy cream, saffron, and lobster meat. This sumptuous Pioneer Woman Lobster Bisque recipe creates a dinner that takes about 1 hour and 45 minutes to prepare and can serve up to 6 people.
Pioneer Woman Lobster Bisque Ingredients
Lobster Broth:
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 6 cloves garlic, smashed
- 3 carrots, chopped
- 2 celery ribs, chopped
- 2 red onions, chopped
- 1/2 teaspoon sea salt
- Freshly cracked pepper
- 1 ounce brandy
- 1 cup white wine
- 6 cups vegetable stock
- 1/3 cup tomato paste
- 1/2 teaspoon peppercorns
- 3 cooked lobster carcasses, chopped (from medium-sized lobsters)
- 2 bay leaves
- 1 handful parsley sprigs
- 1 sprig thyme
Dark Roux:
- 1 stick unsalted butter
- 1/2 cup all-purpose flour
Lobster Bisque:
- 1 cup heavy cream
- 1/2 teaspoon saffron
Lobster Meat:
- 2 tablespoons unsalted butter
- 3 cooked lobsters, meat only
Garnish:
- Fresh chives
How To Make Pioneer Woman Lobster Bisque
- Heat Base Ingredients: In a large pot, combine unsalted butter and olive oil over medium heat. Add garlic, carrots, celery, and onions, seasoning with salt and freshly cracked pepper. Sauté until vegetables are softened, about 8 minutes.
- Deglaze and Reduce: Pour brandy over the vegetables to deglaze the pot, allowing the alcohol to evaporate completely. Add the white wine next and reduce the mixture slightly, about 1-2 minutes.
- Simmer the Broth: Stir in vegetable stock, tomato paste, peppercorns, lobster carcasses, bay leaves, parsley, and thyme. Cover with just enough water to submerge the shells. Reduce heat to medium-low and let the mixture simmer, partially covered, for 1 hour.
- Prepare the Roux: In a small saucepan, melt a stick of butter over medium heat. Gradually whisk in flour until the mixture turns amber in color and releases a nutty aroma, which should take about 6-7 minutes. Remove from heat.
- Combine and Thicken Bisque: Strain the lobster broth into a clean pot, discarding solids. Whisk the dark roux into the hot broth until smooth. Incorporate heavy cream and saffron, then simmer on medium-low heat until the bisque thickens, around 15-20 minutes, stirring occasionally.
- Cook Lobster Meat: Heat another two tablespoons of butter in a skillet over medium-high heat. Add the pre-cooked lobster meat and sauté just until heated through, about 1-2 minutes.
- Assemble and Serve: Divide the lobster meat into serving bowls. Ladle the thickened bisque over the lobster. Garnish each serving with freshly chopped chives.
Recipe Tips
- Choose Fresh Lobsters: Opt for live lobsters when available; fresh lobster meat enhances the flavor and quality of your bisque.
- Simmer Slowly: Allow the broth to simmer gently. Rushing this step can lead to a less flavorful broth, so give it the time it needs.
- Constant Whisking: When making the roux, whisk continuously and don’t step away; even a minute of neglect could lead to a burnt roux.
- Season Thoughtfully: Taste your bisque as you cook, especially before adding the final seasonings, to perfectly tailor the flavor to your palate.
- Garnish Generously: Use fresh chives as a garnish not only to add a pop of color but also to introduce a subtle, onion-like crispness that complements the rich bisque.
What To Serve With Lobster Bisque
Lobster Bisque pairs well with saffron rice pilaf, roasted fennel with Parmesan, crispy polenta cakes, and a fresh arugula salad with lemon vinaigrette.
It also can be served alongside sweet corn soufflé, zucchini ribbons sautéed in garlic, garlic butter pull-apart bread, and baked sweet potatoes stuffed with mascarpone and chives for a delightful and complete meal experience.
How To Store Lobster Bisque
Refrigerate: Cool the Lobster Bisque completely. Then, either cover the pot with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For extended storage, freeze the Lobster Bisque. First, pour it into a freezer-safe container, ensuring it’s cooled beforehand. Secure the lid tightly. The bisque can be frozen for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator before reheating.
How To Reheat Lobster Bisque
In The Oven: Preheat the oven to 350°F (175°C). Pour the leftover bisque into an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.
In The Microwave: Pour a portion of the bisque into a microwave-safe dish and cover it loosely with plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the bisque to an air fryer-safe container. Heat for 5-10 minutes, checking halfway to avoid overheating or drying out.
Pioneer Woman Lobster Bisque Nutrition Facts
- Calories: 490 kcal
- Carbohydrates: 18g
- Protein: 25g
- Fat: 34g
- Saturated Fat: 20g
- Cholesterol: 190 mg
- Sodium: 1100 mg
- Potassium: 550 mg
- Fiber: 3g
- Sugar: 5g
- Calcium: 100 mg
- Iron: 1.2 mg
Frequently Asked Questions
What can I use if I don’t have fresh lobster carcasses?
If fresh lobster carcasses aren’t available, you can substitute with two cups of quality store-bought lobster or seafood stock. However, for the best flavor, complement it with additional shellfish shells, like shrimp or crab, if you have them.
Can I make this bisque ahead of time?
Yes, this bisque can be made ahead of time. Prepare it up to two days before and store it in the refrigerator. Reheat gently on the stove, adding a little extra cream or broth if it’s too thick.
Is there a dairy-free alternative for heavy cream in this recipe?
You can use coconut cream as a substitute for heavy cream for a dairy-free version. This will add a slight coconut flavor but will still provide a creamy texture. Alternatively, although they are less rich, almond milk or soy creamer are viable options.
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Pioneer Woman Lobster Bisque
Description
Pioneer Woman Lobster Bisque by Ree Drummond is made with unsalted butter, olive oil, garlic, carrots, celery, red onions, brandy, white wine, vegetable stock, tomato paste, peppercorns, lobster carcasses, bay leaves, parsley, thyme, flour, heavy cream, saffron, and lobster meat. This sumptuous Pioneer Woman Lobster Bisque recipe creates a dinner that takes about 1 hour and 45 minutes to prepare and can serve up to 6 people.
Pioneer Woman Lobster Bisque Ingredients
Lobster Broth:
Dark Roux:
Lobster Bisque:
Lobster Meat:
Garnish:
How To Make Pioneer Woman Lobster Bisque
- Heat Base Ingredients: In a large pot, combine unsalted butter and olive oil over medium heat. Add garlic, carrots, celery, and onions, seasoning with salt and freshly cracked pepper. Sauté until vegetables are softened, about 8 minutes.
- Deglaze and Reduce: Pour brandy over the vegetables to deglaze the pot, allowing the alcohol to evaporate completely. Add the white wine next and reduce the mixture slightly, about 1-2 minutes.
- Simmer the Broth: Stir in vegetable stock, tomato paste, peppercorns, lobster carcasses, bay leaves, parsley, and thyme. Cover with just enough water to submerge the shells. Reduce heat to medium-low and let the mixture simmer, partially covered, for 1 hour.
- Prepare the Roux: In a small saucepan, melt a stick of butter over medium heat. Gradually whisk in flour until the mixture turns amber in color and releases a nutty aroma, which should take about 6-7 minutes. Remove from heat.
- Combine and Thicken Bisque: Strain the lobster broth into a clean pot, discarding solids. Whisk the dark roux into the hot broth until smooth. Incorporate heavy cream and saffron, then simmer on medium-low heat until the bisque thickens, around 15-20 minutes, stirring occasionally.
- Cook Lobster Meat: Heat another two tablespoons of butter in a skillet over medium-high heat. Add the pre-cooked lobster meat and sauté just until heated through, about 1-2 minutes.
- Assemble and Serve: Divide the lobster meat into serving bowls. Ladle the thickened bisque over the lobster. Garnish each serving with freshly chopped chives.
