Archives for the day Tuesday, April 30th, 2013

French cooking:Lobster bisque

 If you ask me what kinds of soup I love most, I would say it would be “Lobster bisque”.

Bisque is type of French soup that are often creamy,velvety texture, and since
it is made from strained broth using shell of lobster,crab,shrimp etc,
the soup has full of flavor in one sip.

One of the restaurant we love to go to has very rich,flavorful lobster bisque, and I got hook
with the soup.

Until we visited the restaurant and taste the soup,I did not know about lobster bisque. I did not have it back home in Japan, and I fell in love with the flavor of the soup.

Since the first taste of the lobster bisque at the restaurant, every time I visit the  restaurant, I always order
them along with the main meal.

If you like me, and loves lobster bisque, I would recommend the lobster bisque from “Bravo!Cucina Italiana” restaurant.

The soup is very flavorful. Although they do not put meaty chunks of lobster meat on top of the soup, they do use tender poached shrimps as garnish. They are very tasty soup.

I do not know what they do to the shrimps,but they do excel in the shrimp department.That being said, if you dine in Bravo! restaurant, then, order shrimp base dish.You would not get disappointed.

I do know how to make tender shrimp and, I can serve very tender shrimp than some of the other restaurants, but theirs are a little bit more tender than mine.

I have not tried poached shrimp, and that might be the key other than marinade that I do for shrimp. Maybe, I will try poaching the shrimp next time and see how it comes out.

In case you have missed the marinade recipe for tender shrimp from past entries, here is how you make the marinade for the tender shrimp.


<Tender Shrimp Marinade>

Ingredients for the tender shrimp marinade;

1 tbs     sake
1/4 tsp kosher salt
1 tbs  corn starch
10 shrimp (I usually use 10 shrimp for this)
3 tbs water

1. In the small container, add 1
tbs  sake,1/4 tsp kosher salt,1 tbs  corn starch and 3 tbs water, and mix well.Then, add
peeled,divined shrimp and massage shrimp with your hand and marinade
them in the refrigerator for 3-4 hours.

** Marinading shrimp make shrimp crisp tender

2. Wash the shrimp very well under running water, pat them dry,and season it as your recipe instructs you for the dish you will be making.


Normally, I make soup more during the cold months, but now and then, I make soup in the other seasons as well.

The other day, I made lobster bisque,using lobster tail and it came out real good. Therefore, I thought I would share the recipe with you.

You can take the base of the recipe, and you can make it with shrimp,crab as well.

If it was with crab, you would want to cook with the crab shell, and if it were shrimp, you would want to save the shell when you will be marinading the shrimp in the small container and use the shell only to build the base flavor of the base with other ingredients,and add the shrimp chunks at the very last minutes so you would not overcook the shrimp.

Peeled shrimp chunks should get cooked through in about couple of minutes in the soup.

The lobster tail is not the staple ingredient at our house,but when the special occasion comes such as wedding anniversary, I tend to get them for the special meal on the special day.

Lobster bisque with cream sherry..

Ingredients for Lobster bisque with cream sherry

2 cloves of garlic grated
1/2 sweet onion sliced
1 carrot rough chopped
1 celery rough chopped
1 lobster tail cut into half lengthwise
1/4C cream sherry plus 1 tbs cream sherry per serving
1/2 tbs black peppercorn cracked
pinch of cayenne pepper
1 bay leaf
5 fresh thyme sprigs
2/3C Crushed tomato sauce
1 Bay leaf
2C heavy cream
2C water
1/4C butter
1/4C unbleached all purpose flour
Extra virgin olive oil
Morton’s Natures Season
Handful of Italian Flat Parsley chopped

1. Cut the Lobster tail into half lengthwise

2.Drizzle Extra virgin Olive oil in the wide mouth pan, and add 1/2 Sweet onion rough chopped, 2 cloves of garlic grated,1 carrot rough chopped, 1 celery rough chopped and stir and cook til lobster shell turns red in color

** Keep stirring so it would not get burns on you

3. Take the lobster out,and add 1/4C cream sherry into the pan

4. Add 1/2 tbs black peppercorn cracked, pinch of cayenne pepper, 1 bay leaf, 5 thyme sprigs, and 2/3C Crushed tomato sauce,and stir

5.Add 2C water,2C heavy cream and bring them to boil,and once boil,turn the heat down to simmer

6. Meanwhile, take out the lobster meat from the shell and rough chop them and set it aside

7. Add the lobster shell back into the soup,and let it simmer to reduce the soup a bit,and thicken a little

8. In the Dutch oven such as Le creuset, melt 1/4C butter and when it got bubbly,add 1/4C flour and stir

9. Keep stirring till the roux becomes close to peanut butter color

10. Place the kitchen sieve over the big bowl and pour the creamy bisque to strain the soup

11. Add the strained soup back into the Dutch oven,and stir

12. Add chopped lobster meat into the soup,and stir and season it with Morton’s Natures Season to taste

13. Pour the soup in the cup, add about 1 tbs cream sherry on top of the soup,and garnish the soup with chopped Flat leave Italian parsley and serve

** The addition of the cream sherry on top on the bisque adds more depth of the flavor in the soup.Stir the soup before tasting the soup.

Makes about 3-4 serving


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Apr 30, 2013 | Comments are off | Miscellaneous (Cooking)