Crock-Pot Lobster Bisque Recipe (2024)

FAQs

What is the main liquid ingredient of a bisque? ›

Liquid — Bisque recipes aren't shy about liquids: cream or milk, broth, clam juice white wine, and often a bit of brandy are used to create a complex, fascinating flavor.

Lobster bisque is a type of soup of French origin that's smooth and creamy, extracting its lobster flavor by pureeing and straining the ingredients into a rich and flavorful soup. Lobster soup, such as Lobster & Corn Chowder, is typically chunky with pieces of vegetables like potatoes and corn.

Almost all bisques are finished with hot cream for a velvety texture. The richest bisques also include butter! Bisque should feel smooth and luxurious so it must be very thoroughly blended.

A bisque is a smooth, creamy French style of soup, traditionally made from crustaceans like lobster, crab or crayfish. It should include a stock made from the shells, a large amount of cream, and a thickening agent made from either finely-ground shells or rice.

A bisque refers to a soup that typically has cream in it for a thicker consistency, and is usually pureed. A bisque will often be vegetable or seafood-based, like our classic Lobster Bisque. For ours, we use chunks of lobster claw and knuckle meat for texture and flavor.

Definitely something white. Chardonnay is the obvious go-to, but Chenin Blanc would also work well. You don't want anything too oily, so I would steer away from Viognier or Viognier heavy blends. There's a saying, “If it grows together, it goes together,” which in this situation means wine that grows coastally.

The lobster bisque, a classic lobster dish from New England, traditionally uses both white wine and brandy in its preparation. Brandy is made from grapes, so you can consider it like an extremely pepped up version of wine.

Side Dishes That Complement Lobster Bisque

A side of crusty French bread or garlic bread is perfect for soaking up the soup. For a healthier option, brown rice or quinoa can be great. Steamed or roasted vegetables like asparagus, green beans, or a medley of summer squash add color and texture to the meal.

In American recipes, using a combination of lobster shells, bodies, claw meat, and tail meat provides the bisque its telltale taste and feel. Depending on the recipe, you will remove the lobster from the body, dice it, and add the chopped lobster meat to the broth and develop flavors that way.

What is the best way to thicken lobster bisque? ›

Mix cornstarch with 1/4 cup water and slowly add to bisque with whisk. Simmer on low heat for another 20 minutes.

You can substitute crawfish or shrimp for the lobster."

they provide more cooling for the same amount of watering down. they melt within half a minute in hot soup allowing for perfect adjustment while the soup is cooling down. You just stir and take the ice cube out when the soup has the right temperature.

I cooked the bisque according to the directions on the can, except I used 1/2 cup cream instead of 1/3 cup per can. And I added in some Cajun spices and fresh herbs. Not much doctoring involved. But we thoroughly enjoyed the lobster bisque with our Connecticut Lobster rolls.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

This delicious seafood bisque is made with crab and shrimp. It's super easy to prepare and cook for a weeknight meal because it's ready in just 15 minutes. Traditionally, a bisque is thickened with a paste made from the crustaceans' shells. This recipe takes a different approach and uses a flour-based roux.

Bisque is a rich, thick, smooth soup that's often made with shellfish, such as lobster, crab, or shrimp.

The basic bisque ice cream appears in several Maryland cookbooks as: 1 pint of milk, 1 quart of cream, 1 teaspoon of vanilla, 1 dozen macaroons and 4 cups of sugar.

Bisque is far creamier and richer than traditional soup, which consists mostly of broth, veggies and spices. Soup and bisque also differ in their country of origin, as soup is originally from China and bisque is from France.