I have never been a big fan of seafood. I know it is supposed to be healthy and all, but it just doesn’t appeal to me. However, there is one seafood dish that I absolutely love, and that is lobster bisque.
This creamy soup is full of flavor and has a slight kick to it. I have to give credit where credit is due, and that is to Paula Deen. She is the queen of Southern cooking, and her lobster bisque recipe is the best I have ever tried.
If you’re looking for a delicious and decadent lobster bisque recipe, look no further than Paula Deen’s recipe. This bisque is made with real lobster meat and a creamy base, and is sure to satisfy your craving for something luxurious. Serve this bisque with some crusty bread for dipping, and you’ll have a meal that is fit for a king or queen!
What liquor do you add to lobster bisque?
Lobster bisque is a creamy soup that is typically made with a lobster stock, cream, and a variety of other ingredients like vegetables, herbs, and spices. One of the most important ingredients in abisque is the liquor. It not only adds flavor, but also helps to thicken the soup.
The most common type of liquor used in a lobster bisque is cognac. Other popular options include white wine, sherry, and brandy. If you are looking for a non-alcoholic option, you can use chicken or vegetable stock.
When adding liquor to your bisque, be sure to add it slowly and carefully so that you don’t overpower the other flavors. Start with a small amount and taste as you go. You can always add more, but you can’t take it away once it’s in!
What makes a bisque thick?
A bisque is a type of soup that is thickened with rice, flour, or egg yolks. The rice or flour is used to absorb the broth and thicken the soup. The egg yolks add a smooth, creamy texture to the soup.
What is the main ingredient in making bisque?
Most people would probably say that the main ingredient in bisque is seafood. And they would be right, to an extent. seafood bisque is a type of soup made with seafood, usually crab, lobster, or shrimp.
The seafood is then simmered in a broth made with vegetables, such as onions, carrots, and celery. However, there is another type of bisque, which is made with a base of puréed vegetables instead of seafood. This type of bisque is usually vegetarian, and sometimes vegan.
The most common vegetables used in this type of bisque are tomatoes, potatoes, and squash. So, to answer the question, the main ingredient in making bisque can either be seafood or vegetables. It all depends on what type of bisque you want to make.
How do I thicken my lobster bisque?
There are a few ways that you can thicken your lobster bisque. One way is to add some flour to the soup. Another way is to add some cream to the soup.
Finally, you can add some chopped lobster to the soup. All of these methods will help to thicken the soup and make it more filling.
Love & Best Dishes: Easy Shrimp Bisque Recipe
Paula deen shrimp and lobster bisque
Paula Deen’s Shrimp and Lobster Bisque is the perfect winter comfort food. This creamy soup is packed with succulent seafood and rich, flavorful spices. It’s sure to warm you up on even the coldest of days!
Shrimp bisque recipe
1 lb. shrimp, peeled & deveined
1/4 cup all-purpose flour 2 Tbsp. butter
1/2 cup dry white wine 2 cups shrimp stock 1 cup heavy cream
1/4 teaspoon cayenne pepper 1/4 teaspoon ground black pepper 1/2 teaspoon salt
1/4 teaspoon dried thyme 1 bay leaf 1/4 cup chopped green onions
Instructions: 1. In a large saucepan, melt butter over medium heat. Add flour and stir until smooth.
2. Add wine and shrimp stock, whisking until smooth. 3. Add heavy cream, cayenne, black pepper, salt, thyme, and bay leaf. Stir until well combined. 4. Add shrimp and green onion, and cook until shrimp are just cooked through, about 5 minutes. 5. Remove from heat and serve immediately.
Paula deen shrimp soup
Paula Deen’s shrimp soup is a delicious and easy-to-make soup that is perfect for a winter meal. This soup is made with shrimp, potatoes, corn, and a variety of other vegetables, and is simmered in a flavorful broth. This soup can be made in advance and reheated, or made fresh and served immediately.
Paula deen crawfish bisque
Paula Deen’s Crawfish Bisque
1/2 cup (1 stick) butter
1/2 cup all-purpose flour 2 cups chopped onion 1/2 cup chopped celery
1/2 cup chopped green bell pepper 4 cloves garlic, minced 4 cups chicken broth
2 (14.5-ounce) cans diced tomatoes, undrained 1 tablespoon Worcestershire sauce 1 teaspoon salt
1/4 teaspoon cayenne pepper 1/4 teaspoon black pepper 2 bay leaves
2 pounds Crawfish Tails, cooked and peeled 1/2 cup chopped green onions Directions:
In a large pot, melt butter over medium heat. Whisk in flour and cook for 1 minute. Add onion, celery, bell pepper, and garlic. Cook for 5 minutes, stirring occasionally. Stir in chicken broth, diced tomatoes, Worcestershire sauce, salt, cayenne pepper, black pepper, and bay leaves. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Remove bay leaves. Stir in Crawfish Tails and green onion. Cook for 5 minutes, or until heated through. Serve with rice.
Best lobster bisque recipe
Lobster bisque is a creamy and decadent soup that is perfect for a special occasion. This recipe features a homemade lobster broth that is simmered with aromatic vegetables and then finished with a touch of brandy. The soup is then puréed and finished with a dollop of crème fraîche.
The lobster bisque can be made a day ahead and reheated when you are ready to serve. This recipe serves four to six people. Ingredients:
4 tablespoons (60 ml) unsalted butter 1 onion, diced 1 carrot, diced
1 celery stalk, diced 2 cloves garlic, minced 2 tablespoons (30 ml) all-purpose flour
4 cups (960 ml) lobster broth 1 cup (240 ml) dry white wine 1 bay leaf
1 teaspoon (5 ml) fresh thyme leaves 1/2 teaspoon (2.5 ml) salt 1/4 teaspoon (1.25 ml) freshly ground black pepper
1 1/2 pounds (680 g) lobster, cooked and chopped 1/4 cup (60 ml) brandy 1/2 cup (120 ml) crème fraîche Directions: 1. In a large pot or Dutch oven, melt the butter over medium heat.
What is lobster bisque
Lobster bisque is a creamy soup made with lobster, brandy, and sherry. It’s a French classic that’s perfect for a special occasion. While it may sound complicated to make, lobster bisque is actually quite easy to prepare.
The first step is to make a flavorful lobster stock. This is simply a matter of simmering lobster shells in water with some aromatics like onion, celery, and garlic. Once the stock is made, the lobster meat is added back in along with the brandy and sherry.
The bisque is then simmered until it’s nice and creamy. Lobster bisque is best served with a dollop of crème fraîche and a sprinkle of fresh parsley. It’s a luxurious soup that’s sure to impress your guests.
Seafood bisque recipe
A seafood bisque is a creamy soup made with seafood, usually shrimp or lobster. The soup is typically made with a roux, a mixture of flour and butter, and flavored with seafood stock, dry white wine, and tomato paste. Seafood bisques are often served with a dollop of whipped cream or a sprinkle of fresh herbs.
Paula Deen’s Lobster Bisque recipe is a creamy soup made with lobster, shrimp, and vegetables. It is a simple recipe that can be made in under an hour, and it is perfect for a special occasion. This soup is sure to impress your guests and leave them wanting more.