Welcome Fall With Warm Lobster Bisque

Homemade Lobster Bisque Soup with Cream and ParsleyThe season for soup is finally upon us. For most, that means delicious chilis, taco soup, and much more. This fall, try stepping up your soup game with a smooth and creamy Lobster Bisque. This seemingly difficult dish is actually easier than you might think, and it will be a crowd-pleaser for years to come. As a starter or a main course, Cafe Delites has put together these helpful tips to get the most out of your Lobster Bisque this year.

Take Your Time

An old-fashioned Lobster Bisque is created with a stock made from lobster shells. Although this is considered the traditional method, this next recipe is much easier to make, and can be just as flavorful and robust. The secret is to construct these flavors slowly, beginning with a homemade stock.

What you’ll need to do is boil lobster tails, shells, and meat in salted water for around five minutes. Then you’ll need to remove the meat from the shells. If you begin cooking your bisque and it appears to be too thin, just add tomato paste along with a little bit of flour to help thicken your soup.

Let it Blend

Typically, your pot will need to be deglazed with something slightly sweet or acidic. You’ll need to let this concoction reduce by half, and then stir in your lobster stock. Let this mixture simmer until the liquid has thickened quite a bit. This should take around 30 minutes, and it is vital that all the flavors have come together at this point. For the meat, melt the butter in a skillet with garlic until it becomes fragrant. Add your meat with salt, pepper, and cayenne pepper. Let this lightly sauté, but do not overcook the meat. 

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