I don't remember when or where I was when I was first introduced to Lobster Bisque. I know I was young, and I think it was at a restaurant in San Francisco, but I do know I loved it. I've pretty much always loved anything called "Bisque".
Bisques are basically a seafood soup, with cream. The idea is, you extract every last little bit of flavor from every aspect of the sea dwelling animal.
I'm not sure why I opted to go with a shrimp bisque, rather than a lobster one. Ultimately, it doesn't really matter much. The recipe and method is roughly the same. In all cases ... the end result is ... WONDERFUL!
Note: In the picture, I garnished with a local sweet chili based sea salt that a local vendor from our local organic farmer's market sells. You can garnish with a tiny whisper of paprika mixed with sea salt for a similar effect. It's nice and tasty, with a very very fine little "crunch". Also, usually a small amount of shrimp or lobster is used as the garnish. I used 2 nice plump shrimps, seasoned and sautéed with a little butter.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 8 Servings
- 16 each large shrimp peeled and deveined (save the shells)
- 1/4 cup fresh whole butter (half a stick) divided
- 1 each bay leaf
- 2 tbsp lemon juice freshly squeezed
- 2 1/2 cups water
- 1 small onion peeled and diced
- 4 each garlic cloves minced
- 1/2 cup brandy
- 1 medium tomato diced
- 1 small red bell pepper seeded and diced
- 2 tsp fresh thyme chopped
- 2 cups cream heavy whipping
- salt and fresh cracked pepper to taste
Melt 1 tbsp of butter over medium heat in a small stock pot.
Add the shrimp shells and cook until they are bright red and the ammonia odor from the shells has been removed. Stir quickly, as they will burn. About 3 to 4 minutes.
Add the bay leaf, lemon juice and water.
Simmer for about 30 minutes, or until the water has reduced to approximately 1 cup.
Strain and reserve the liquid. Throw away the shells.
In a medium soup pot, over medium heat, sweat the onions and garlic with 1 tbsp butter. Stir until translucent. About 3 minutes.
Add the brandy and cook for 3 more minutes. May catch fire, so be careful. The flame will not last long and won't burn terribly hot, but it can be a quick pop of flame.
Add the shrimp stock, tomatoes, peppers, thyme and a little salt and pepper. Let simmer for about 20 minutes.
Add the cream to the soup base and bring to JUST before it simmers. It should be hot, but never boil.
While the cream is heating in the soup, quickly sauté the shrimps over high heat in the 2 remaining tbsp of butter. Season the shrimps with salt and pepper. Saute for about 3 minutes. They should still be very slightly translucent and not overcooked or rubbery. Take the hot shrimps and lock them into pairs, as garnish. You should have 8 pairs of interlocked shrimps.
Add the soup to a blender and puree. Season with salt and pepper.
Divide the soup into eight warmed soup bowls and garnish with shrimp.
Serving: 8g | Calories: 359.47875kcal | Carbohydrates: 5.13625g | Protein: 12.97375g | Fat: 28.64g | Fiber: 0.52125g