Celebrate the thin summer flavors with this smooth and creamy sweet corn Bisque of lobster. It is extremely easy to prepare but incredibly elegant. If you are a lobster lover, this recipe is for you.
Did you know, just for the time when lobsters get well off the coast of Maine is exactly the same time when the local corn is ready to be collected? If it is not a coincidence, we don’t know what it is. The summer dam really comes and is ready to be celebrated without a lot of work.
What is Bisque lobster?
To start, Bisque is a smooth and creamy seasoned soup originating from the French descent. It is traditionally based on the tense broth of crustaceans and can be made of lobster, Langustina, crab, prawns or prawns. It is an incredibly popular fish soup that has turned incredibly over the years.
The classic Bisque Aragosta is a creamy soup recipe made with a crustacean broth. The soup uses butter to make it lush velvety. Captures the essence of the broth and transports it through the taste buds.
Ingredients for the traditional bisque of lobster
For the bisque
- Sweet corn – the corn adds delicious flavor and consistency to this traditional dish
- Butter – We use non -salted butter during cooking
- Vegetables – a combination of ground shallots, onions and carrots with rust diced and potatoes add incredible flavor and heart to this dish
- Fish stock – Because chicken broth would not have a fairly right flavor
- White wine – use a dry white wine that you will have fun drinking later
- Lobsters – It is not a lobster bisque without lobster. Look at our notes below to choose the best lobster with which to cook.
- Heavy cream – A bisque is better with a certain thickness and the cream adds that element.
- Condiments – Use old bay, salt, paprika and black pepper to give this bisque the football it needs
For sweet corn topping
- Bacon
- Pepe Poblano
- Kernals of corn from the cobs
- Old Bay – A mixture of fish spices on the Eastern coast of the East Coast
- Cheddar cheese
How to make the bisque of lobster
Prepare the creamy Bisque Aragosta
- He begins by heating a large Dutch oven over medium heat and melts the butter inside.
- Fry the chopped shallot, onion and carrot until they are tender. This takes about 5-7 minutes.
- So add the potato and 1 cup of corn beans.
- Add the fish broth and wine and mix it.
- So gently add the corn cobs and lobster shells.
- Bring the pot to the boil.
- Once it boils, reduce the pot over low heat and cook for 30 minutes.
- Remove from the heat and let cool.
- Once cooled, remove the lobster shells and corn cobs.
- Use an immersion blender or a large food processor to melt the soup until it is completely smooth.
- Report the mixture over low heat and mix your heavy cream, the old bay, the salt, the paprika and the black pepper.
- Cook over low heat for 20 minutes.
Prepare your corn summary
- Cook the bacon in an medium pan until it is crunchy. Move the bacon on a plate lined with towel for towel on cooling.
- In the same pan, blister the pepper Poblano. You will know that it is done when the sides are sparkling and brown. This takes from 7 to 10 minutes. Remove from the heat and let cool.
- Mix the remaining corn beans and cook. Mix from time to time and add your old dressing.
- Once fresh, remove the seeds and the skin from the Poblano and cut it.
- Chop the cooked bacon.
- Add the Poblano and the bacon to the pan with the corn and mix everything.
Serve the soup
- Heat the bisque over medium-low heat.
- Mesolar the bisque in a bowl and cover with pieces of reserved fresh lobster meat, corn mixture and lots of cheese that your heart wants.
- If you wish, season with salt and garnish with chives or parsley.
Suggestions for the Bisque recipes of expert Aragosta
Prepare the base of soup a day before
- To save time on the day of, make the base of the soup the day before. This will allow to cool the velvety lobster bisque; All you have to do is heating it and adding the condiments. The extra time also intensifies flavors and this soup becomes even more indulgent.
What to serve with bisque made in lobster
The Bisque lobster is designed for special occasions and couples well with so many dishes. It is fantastic as a main dish or served as a side with salmon hamburger. Large sides include calendula salads, tomato and cucumber and natural leavening bread. You could also try a delicious naive swordfish sandwich or padded and grilled rainbow trout.
Leftovers and heating
Keep the remaining lobster bisque soup in an airtight container. Keep the condiments separately. When you go to warm up the dish, heat everything in need and then assemble it. The easiest way to warm it is on the hob over medium heat.
Lobster Bisque keeps in the fridge for about 3-4 days, but it is better served fresh. The seafood is always better the first day served. You will have more savory tasty the first time rather than heating yourself.
Frequent questions about the recipe
The main difference between lobster bisque and lobster soup is the plot. The bisque is very smooth and creamy, while the soup is large. The lobster soup in both shapes has a cream base and is a delicious fish recipe.
The season of the lobsters is from June to December, but after questioning some places in front of the angost of the grid, a secret was raised. They love Maine lobster in August and September. This is when, apparently, it’s better. Bonus, when you are in Maine, that sweet meat is cheaper because it doesn’t travel so far away.
The sweet corn is ready to be collected once its leaves are dark and the thirst with the highest brown, and with the long winters of Maine, which are also found right at the end of July until the beginning of August. And you can also collect it locally while traveling through the state.
So, while exploring the Fattoria della Fratezione’s brother and bringing home part of their famous corn, this recipe came to life. An ode to the soft flavors of both the Summer Sweet corn and the cutting of the fresh angost of Maine. (True story, it is the season of the diary throughout the year, so Yay for cheese when corn and lobster are difficult to find).
If you are getting a lobster live, there are some good tips to follow.
First of all, find what is moving the most. Forget those who don’t move. You don’t want a sick gap. You want it to have a lot of fight. In general, that will walk on all the others in the tank.
If they look heavy for their size, then it’s okay. No muscle deterioration.
When it is collected, the tail should curl and try to fight. If you want to give them a lot of combat only to feel better with what awaits, then remove the bands from the claws. Be careful, though. They can easily break a finger. Rethinking, be happy that you are at the top of the food chain.
From the point of view of bisque production, the lobsters are the best. They have more flavor and the egg (egg bags) will immensely deepened the flavor of the broth.
You can also use males, of course, but females have a more pleasant flavor and tend to have more meat.
Overall, this is a dish that seems imaginative but can be mounted in less than an hour if you have all the ingredients at hand.
More incredible lobster recipes
The best part of this easy recipe is the rich flavor of lobster. It is a fish dish that everyone will agree have an incredible taste and consistency. You will love the large pieces of lobster and small corn kernel mixed in the creamy soup. Enjoy!
If you tried this recipe, make sure you Evaluate the recipe card and drop a comment below with a feedback to help the next boy.
Give yourself the decadent flavors of the homemade lobster bisque, with a velvety base, creamy and tender lobster meat. Follow our simple recipe to create a gourmet experience in your kitchen.
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For sweet corn topping
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Heat a large Dutch oven over medium heat.
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Melt the butter.
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Fry the onion and carrot ground until tender, from 5 to 7 minutes.
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Add the potato and 1 cup of reserved corn beans.
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Pour the fish broth and the wine. Mix to unite.
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Gently add the corn cobs and the lobster shells.
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Bring to a boil.
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Reduce heat over low heat and cook for 30 minutes.
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Remove from the heat and let cool.
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When it is safe to handle, remove corn cobs and lobster shells.
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With an immersion blender, mix the soup until completely smooth.
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Back on low heat and mix the heavy cream, the old bay, the salt, the paprika and the black pepper.
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Allow to cook over low heat for 20 minutes.
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In the meantime, cook the bacon in an medium pan until it is crunchy. Transfer to a paper towel lined with paper towel to cool.
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In the same pan, Blister Il Poblano, until the skin gurgling and brown on all sides, from 7 to 10 minutes. Remove from the heat and let cool.
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Mix the remaining reserved corn beans and cook, mixing frequently. Mix the old dressing.
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When it is fresh, remove the skin and seeds from poblano and dice.
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Chop the cooked bacon.
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Transfer the diced poblano and the bacon of bacon on the pan with the corn and combine.
To serve:
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Heat the bisque over medium-low heat.
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Put the bisque in bowls and tops with pieces of reserved lobster meat, the corn mixture and a sprinkling of checker Cheddar cheese in Cabot.
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ˇ Season with salt and garnish with freshly minced chives or parsley
The base of the soup can be done in advance one day and allowed to cool. Just heat to serve.
Service: 1G | Calories: 361Kcal | Carbohydrates: 23G | Protein: 17G | Fat: 18G | Saturated fat: 10G | Polynsaturo fat: 2G | Monolysatuine fat: 5G | Trans fat: 0.5G | Cholesterol: 122mg | Sodium: 804mg | Potassium: 676mg | Fiber: 3G | Sugar: 7G | Vitamin A: 1999Iu | Vitamin C: 20mg | Soccer: 122mg | Iron: 2mg
