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Ever wonder what to do with a lobster carcass after dinner? Save it for a bisque: a smooth, creamy, flavourful soup.
Serves 2 entree-sized soups or 4 appetizer soups.
Note: Lobster carcass and pieces can be frozen until ready to use for bisque.
1. Chop the lobster remains (body and legs) into smaller pieces and place in a bowl.
2. Melt butter in a large saucepan over high heat. Add onion, carrots, garlic and bay leaf to pot. Stir until veggies are translucent.
3. Add tomato paste and stir together for a couple minutes. Add lobster pieces, then add brandy and white wine and mix well. Add tomatoes, thyme, cayenne and salt. Give it a quick stir and add water. Mix thoroughly. Let cook, uncovered, for about 1 hour, until volume is reduced by half.
4. Once soup has reduced, place a fine mesh strainer over a large bowl. Strain the soup by ladling it into the strainer. Press the liquid out using the back of a large spoon. Discard the solids. Ensure there are no solids remaining in the pot and pour the liquid from the bowl back into the saucepan.
5. Stir in cream and simmer for 10 minutes. In a small bowl, mix cornstarch with warm water and add to the soup. Simmer for a few minutes, and stir, until slightly thickened. Remove from heat. Skim off any fat from the top of the soup, then whisk quickly for a few minutes so the soup is frothy. This will help blend any remaining fat into the soup and incorporate air into it, making it lighter and creamier. Let soup stand for a few minutes so the froth subsides slightly.
6. Drop a spoonful of lobster meat into each bowl. Ladle bisque into bowls over top of lobster. Garnish with fresh chopped parsley and sour cream. Serve with a warm cheese biscuit.
I have been trying to make beer cheese soup successfully for years and I think it was the addition of butternut squash that sealed the deal. It not only helps with the flavor, but also the consistency. The recipe also calls for one of my favorite beers; Great Lakes Brewery’s Edmond Fitzgerald Porter. Add to that two types of cheddar and Gouda cheese and you’ve got a winner!
When the nip in the air becomes a definite chill then it’s time. It’s time for soup. There is no more comforting or sustaining a soup than Baked Potato Soup with Sausage and Roasted Peppers. When there is a fire crackling in the fireplace and this soup is on the table, all is well in our world regardless of what is going on outside.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!