MR. SAM’s FAMOUS LOBSTER BISQUE
Mr. Sam’s famous lobster bisque is my own recipe. It’s a family favorite and I make it every year for Christmas. Bisque is a smooth, creamy, highly seasoned soup of French origins. While it can be made from most any type of crustacean, I use lobster. The French bisque is one of the most popular seafood soups around the world.
Although Bisque was originally applied to seafood soups, the use of the word has expanded to mean any thick soup, such as bisque of tomato or bisque of mushroom. Lobster bisque soup follows the traditional definition of a bisque. It includes seafood — lobster, of course — and has a luscious, creamy, smooth broth. Although the basics are the same in most lobster bisques, they can vary greatly in flavor. That’s because, like soup, you can make bisques with a variety of seasonings and other additions to change the flavor or add a little extra to the dish.
What is it that makes my lobster bisque better than many restaurant bisques? Why is this called Mr. Sam’s famous lobster bisque? One reason is that I incorporate bite size chunks of lobster in my bisque. Many restaurants only shave a little lobster on top of the bisque and there are no chunks of lobster in it. Another reason will be the smiles and satisfaction of your family and friends as they eat the bisque. That is priceless.
Further, overall, homemade recipes offer a range of benefits, including better control over ingredients and amounts, cost savings, enjoyment and satisfaction. Whether you are a seasoned cook or just starting out, making your own recipes can be a rewarding and fulfilling experience. It’s also fun.
Mr. Sam’s Famous Lobster Bisque
Ingredients
- 3 Lbs. Lobster In shell, either as whole lobster or tails.
- 8 ounces Button Mushrooms Rough Chopped
- 1 Onion Medium rough chopped
- 1 Stalk Celery Rough Chopped
- 1 Carrot Large Rough Chopped
- 3 Sprigs Thyme
- 1 Tsp Black Pepper
- 2 Bay Leaves
- 2 Tbl Garlic Minced
- 1 Tsp Salt
- 3/4 Tsp Cayenne Pepper
- 2 Tbl Tarragon Leaves
- 4 8 Ounce Bottles Clam Juice
- 24 Ounces Fish Stock
- 1 6 Once Can Tomato Paste
- 16 Ounces Water
- 1 Stick Butter
- 2 Ounces Olive Oil
- 4 Ounces Dry White Wine
- 4 Ounces Brandy VSOP
- 4 Ounces Sherry Dry or Golden
- 2 Tbl Cloves Ground
- 2 Cups Heavy Cream
- 2 Cups Half & Half
- 1 Bunch Fresh Parsley Washed & trimmed for Garnish
- 3 Tsp Better than Bouillon Lobster Base
Instructions
- Gather the ingredients all together before starting. This helps make sure nothing is left out and you have it quickly at hand.
- Fill a large stock pot with enough water to cover the lobster. Bring the water to a boil an then place the lobsters in the boiling water. Allow water to return to a boil and then reduce to simmer for about 20 minutes.
- Remove meat from the tail and claws of the lobster and save. Cut lobster into bite size pieces.
- Cut up the remaining lobster shells into smaller pieces and place in a clean stock pot. In a clean stock pot, add butter, olive oil and lobster shell. Over a high heat, sauté until the shells begin to brown. This should be about 10 minutes. Add mushrooms, onion, celery, carrots, salt, pepper, cayenne pepper, tarragon, parsley thyme, garlic, tomatopaste and bay leaves to the pot and sauté until softened and translucent. This should be about another 10minutes.
- Mix in the sherry, wine and brandy. Bring to boil and allow much of the liquid to reduce, about 5 minutes. Be careful adding the liquor. You might want to remove this from the fire before adding. Add the clam juice, stock and water. Add in the Better Than Bouillion to the pot and bring to boil and then reduce to simmer and allow to simmer for at least one hour.
- Strain soup through a sieve into a large stock pot pressing firmly on the solids to strain all the liquid possible out of them. Return to heat and simmer an additional 15 minutes.Add cream and Half & Half to soup and allow to simmer another 5 minutes.
- Add lobster to the soup and allow to simmer an additional 5 minutes until done. Garnish with parsley. You can add sour cream to the soup as a garnish or add a little sherry before eating also.
