Morton's Lobster Bisque Recipe: How to Make It at Home – Seaco Online
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Morton's Lobster Bisque Recipe: How to Make It at Home

If you're looking to impress your guests at a special occasion or simply want to treat yourself to a restaurant-quality meal at home, Morton's Lobster Bisque recipe is the perfect choice. This rich and creamy soup is made with succulent pieces of lobster meat and finished with a touch of brandy for an extra layer of flavour.

A pot simmers on the stove, filled with rich, creamy lobster bisque. Steam rises, carrying the aroma of seafood and spices. A wooden spoon rests on the edge, ready for a taste test

To make this delicious dish, you'll need to start by making a lobster stock. This involves simmering lobster shells and other ingredients, such as onions, celery and carrots, in water for several hours to extract all the flavour. Once the stock is ready, you can start making the bisque by sautéing some shallots and garlic in butter, adding some flour to thicken the mixture, and then gradually adding the lobster stock, cream, and brandy. Finally, you'll add the cooked lobster meat and let the bisque simmer for a few more minutes to allow all the flavours to meld together.

Assembling and serving the bisque is easy - simply ladle it into individual bowls and garnish with some chopped chives or parsley. Serve with some crusty bread or oyster crackers on the side to soak up all the delicious broth. With its rich and decadent flavour, Morton's Lobster Bisque is sure to impress even the most discerning palate.

Key Takeaways

  • Morton's Lobster Bisque is a rich and creamy soup made with succulent pieces of lobster meat and finished with a touch of brandy.
  • To make this dish, you'll need to start by making a lobster stock and then adding shallots, garlic, cream, and brandy, along with the cooked lobster meat.
  • Assembling and serving the bisque is easy - simply ladle it into individual bowls and garnish with some chopped chives or parsley.

The Essentials of Lobster Bisque

A steaming pot of lobster bisque sits on a stove, surrounded by fresh lobster shells, a ladle, and a bowl of creamy soup

If you're a seafood lover, then you must have tried lobster bisque at some point. This creamy and rich soup is a classic French dish that's made with lobster, vegetables, and a few other ingredients. In this section, we'll cover the essentials of making the perfect lobster bisque.

Selecting Quality Lobster

The first step to making a great lobster bisque is to select high-quality lobster. Fresh lobster is always the best option, but if it's not available, you can use frozen lobster meat. When selecting lobster, look for those that have a bright red shell and feel heavy for their size. The lobster should also have a sweet aroma, and the meat should be firm and not slimy.

Homemade Lobster Stock

To make a great lobster bisque, you need a good lobster stock. You can make lobster stock by using the lobster shells and heads. Place them in a pot with water and bring to a boil. Reduce the heat and let it simmer for about an hour. Strain the stock and discard the shells. If you don't have lobster shells, you can also use seafood stock or chicken broth.

Creating the Perfect Roux

A roux is a mixture of butter and flour that's used to thicken the soup. To make a roux, melt butter in a saucepan over medium heat. Add flour and whisk constantly until the mixture turns golden brown. The roux should have a nutty aroma and a smooth texture.

Once you have your lobster stock and roux, it's time to start making the bisque. Sauté chopped carrots, celery, onion, and garlic in a large pot until they're soft and translucent. Add tomato paste and cook for a few more minutes. Deglaze the pot with white wine and sherry, then add the lobster stock and bring to a boil. Add thyme, tarragon, bay leaf, sea salt, black pepper, and cayenne pepper to taste. Simmer for about 30 minutes.

Strain the soup and discard the vegetables. Add the roux to the soup and whisk until it's well combined. Add the lobster meat and cook for a few more minutes until the meat is heated through. Serve hot with a sprinkle of fresh herbs on top.

Assembling and Serving the Bisque

A chef pours rich, creamy lobster bisque into elegant bowls, garnishing with a sprinkle of chopped chives and a drizzle of decadent truffle oil

Blending and Seasoning

Now that your Morton's Lobster Bisque is ready, it's time to assemble and serve it. Start by blending the bisque until it's smooth and creamy. You can use a blender or an immersion blender for this step.

Once the bisque is blended, season it with salt, pepper, and cayenne to taste. You can also add a splash of sherry or white wine to enhance the flavour.

If the bisque is too thick, you can add a little heavy cream or seafood stock to thin it out. If it's too thin, you can make a cornstarch slurry and add it to the bisque to thicken it up.

Final Touches and Presentation

To give your bisque a creamy texture, add a dollop of cream or crème fraîche and stir it in. This will also add a touch of richness to the bisque.

For a beautiful presentation, ladle the bisque into bowls and garnish with chopped chives or parsley. You can also add lobster tail or lobster pieces to the bisque for an extra touch of luxury.

Serve the bisque with crusty bread or crackers on the side. You can also pair it with a simple salad for a complete meal.

If you're making the bisque ahead of time, you can store it in the refrigerator for up to three days. When you're ready to serve, simply reheat it on the stove and add any final touches before serving.

Frequently Asked Questions

A steaming pot of Morton's lobster bisque surrounded by fresh lobster shells and a sprinkle of paprika on top

What's the secret to a creamy lobster bisque?

The secret to a creamy lobster bisque is to use heavy cream and butter. These ingredients not only give the soup its rich and velvety texture but also enhance the flavour of the lobster.

How do you incorporate sherry into a lobster bisque?

Sherry is a popular ingredient in lobster bisque as it adds a unique flavour and depth to the soup. To incorporate sherry into your lobster bisque, you can add it towards the end of the cooking process, just before serving. This will allow the sherry to blend with the other flavours and create a well-balanced taste.

Can you explain the difference between lobster soup and lobster bisque?

The main difference between lobster soup and lobster bisque is the texture. Lobster soup is a thinner, broth-like soup, while lobster bisque is a thick and creamy soup. Lobster bisque is also made with a strained lobster stock, which gives it a more intense flavour, while lobster soup is usually made with a seafood or chicken broth.

What makes a traditional lobster bisque recipe authentic?

A traditional lobster bisque recipe is made with whole lobsters, including the shells and heads, which are used to make a rich and flavourful stock. The stock is then combined with cream, butter, and other seasonings to create a thick and creamy soup. The soup is often garnished with pieces of lobster meat and a sprinkle of fresh herbs.

Which type of liquor is traditionally used in lobster bisque?

Brandy is the most commonly used liquor in lobster bisque, as it adds a sweet and nutty flavour to the soup. However, some recipes also call for the use of sherry or cognac.

Why is lobster bisque considered such a luxurious dish?

Lobster bisque is considered a luxurious dish because it is made with expensive ingredients, such as fresh lobster, heavy cream, and butter. The process of making a traditional lobster bisque is also time-consuming and requires a lot of effort, which adds to its exclusivity. Additionally, the rich and creamy texture of the soup, combined with the intense flavour of the lobster, makes it a truly indulgent dish.