Hi Renee. Good question. Have you ever tried using gluten-free flour? The flour is used to thicken the bisque so you could also try replacing with cornstarch. Good luck! For this recipe substituting GF flour will work just the same as regular flour. Hi, Just a quick question as I am picking up what I need to make this recipe- I have White Wine Vinegar at home- is that the same as the white wine or do I need to actually buy white wine?
Hi Kristen. Oh my goodness! Made this exactly as written-dinner was a huge hit for this first night of ! Thanks for sharing -WILL make again. Have a blessed new year. What is the measurement for the lobster base?
I thought I was seeing things so I switched to my laptop and the recipe is still the same. Thank you! Thanks for catching that typo! I could probably stand to figure out a better setting to use on my Kitchen Aid blender, but this was incredibly good. Just because I like mine with a little kick, instead of the tabasco sauce I used chili garlic sauce.
Turned out amazing. My entire family raved about it. Thank you for sharing it! Am I missing something? Hi Dave! Sorry to have confused you. I;ve updated the recipe instructions to hopefully make it clearer. The flour gets added to the onion-shallot-garlic mixture while you prepare the lobster base.
Let me know if you have any further questions. My wife and I recently discovered how good Lobster Bisque could be Lobster Hut, Plymouth, MA and I thought I would take a crack at making some for her… The instructions seem pretty straight-forward except for one part that I am a little confused on. What do you do with the onion-shallot-garlic mixture while you prepare the lobster base?
Leave it over heat, take it off heat but leave in pan, something else? It seems like it will take at least 15 minutes to make the base and if the onion-shallot-garlic mixture cooked that whole time, it would be way over-cooked. Could you make the base before starting the and have it at the ready? Hi Ryan — thanks for the feedback! To make it clearer, I changed the recipe to have you make the lobster base before starting to cook the onion and shallot.
Definitely one that will go in my recipe book as a must have. I love that! Made this tonight. It was delicious! Two lobster tails would have been plenty of meat though. Will keep this recipe for sure.
What a delicious and luxurious bisque! Life is better with apple cider donuts This post shares how to make a clean and heavenly version of this classic fall dessert.
More people are trying pumpkin seeds as a healthy snack. But are they really THAT great? They are. This post shares 10 pumpkin seeds health benefits, and why they deserve a special place in your Prep Time. Cook Time. Total Time. Difficulty: Easy. Keyword: easy lobster bisque, lobster bisque. Servings : 4. Calories : kcal. Author : Lacey Baier. Fill a large pot half-way with water and bring to a boil over high heat. Once boiling, add the lobster tails and boil for minutes, or until the shells are bright red and the flesh is opaque.
Remove the lobster from the boiling water and allow to cool. Reserve the water -- this will become your lobster base. To make the lobster base, remove the lobster from the shell either by cutting through the shell with kitchen shears my preferred method or chopping in half and pulling out the flesh. Place the lobster on a cutting board and, after removing any remaining veins, chop into bite-size pieces.
Throw the shells back in the water you just boiled the lobster in and boil for another 10 minutes. Heat the olive oil in a sauce pan over medium-high heat. Add the shallots and onion and saute until tender, about minutes. Add the garlic and cook for an additional minutes, until the garlic becomes fragrant.
Slowly add the chicken broth and deglaze the pan if any bits are sticking to the pan at this time. Add the paprika, tomato paste and lobster base and stir to combine well. Simmer, uncovered, for 10 minutes. Blend the mixture in a blender or using an immersion blender. Stirring occasionally. Add the tomato paste and whisk to blend it in well. You want to achieve a consistent pink color. Add cream and stir it in.
Heat thoroughly, but do not let the soup come to a boil! Save my name, email, and website in this browser for the next time I comment. All Breads Dessert Dinner. Cranberry Orange Clafoutis. Turkey Gravy. Cinnamon Cider Apple Sauce. Pumpkin Rum Bread Pudding. Cream Cheese Pumpkin Bread. Garlic Knots. Anywhere from a creamy reddish orange to brown is normal. Don't sweat it. When they had lobster bisque on the menu at the White Barn restaurant in Maine, it was pretty brown.
And delicious. It's the highest rated restaurant north of Boston. I have had Lobster Bisque in two of the Steakhouses on Carnival ships.
The Bisque did not look like the photo you posted. But, it did taste much better--more "lobstery"--than the PG's rendition of the Bisque.
The PG's did not. Or perhaps my taste buds were prejudiced by the color. No matter what the colour the bisque is in the MDR it doesn't even taste good. Ordered it once - never again. In New England and the Canadian Maritimes lobster bisque will be made with Atlantic Maine lobster-probably using local recipes.
In the Mediterranean, you will have spiny lobster and their version of local recipes. If HAL is making the stock for the bisque, the lobster shells may be being browned roasted before being added to make the stock. This will cause the stock to have a brown color and a richer flavor. Thank you, OP. I thought I was the only bisque snob. Totally agree with you about the color and flavor. First world problems, huh? I made up for the bisque disappointment with two desserts.
I tried the lobster bisque on my first HAL cruise in , and have never ordered it since. I found it to be vile tasting :evilsmile: and not attractive to look at.
One of the few dishes on HAL I don't care for. Huge amount of variation. The PG's version runs more towards the French style. I really haven't met a lobster bisque I didn't like. I've assumed there is some sort of dark roux involved in the preparation of some of these lobster bisques, which would account for a darker color.
Personally, I'm partial to my mom's recipe, which is pretty pink and plenty creamy. I quit ordering ship lobster bisques a long time ago, They always seem to have too much flour thickener and too little lobster involved.
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