All About Lobster Bisque - Mare Oyster Bar (2024)

FAQs

What's the difference between lobster soup and lobster bisque? ›

While lobster bisque is considered to be a type of soup, there are a few differences that set the two appetizers apart. Bisque is far creamier and richer than traditional soup, which consists mostly of broth, veggies and spices.

Lobster Bisque Ingredients

Vegetables: You'll need fresh mushrooms, an onion, celery, and a carrot. Broth: Use store-bought or homemade chicken broth. Seasonings: Season the lobster bisque with salt and cayenne pepper. Half-and-half: Half-and-half is the key to the rich, velvety texture.

There's a good reason you're seeing this soup more often, as it's such a good soup and tastes like a decadent treat. A good, creamy lobster bisque allows the flavor of the aromatic vegetables and spices to compliment the rich lobster flavor, without being fishy tasting.

Lobster bisque has its origin in French cooking, where bisque originated. However, the lobster part came into play in Louisiana – an area of the US which has a lot of French-influenced cuisine.

Lobster Bisque: (222g) calories 310, calories from fat 210, total fat 24g, saturated fat 15g, trans fat 1g, cholesterol 115mg, sodium 680mg, total carbohydrate 13g, dietary fiber 1g, sugars 1g, protein 12g, vitamin a 20%, vitamin c 8%, calcium 10%, iron 4%.

The main ingredient of a bisque is usually a shellfish like lobster, crab, shrimp, or crayfish, but occasionally other ingredients such as tomato, pumpkin or chicken are used.

For instance, some lobster bisques have carrots and celery in them, while others rely on onion and garlic to add texture and flavor. Although it's usually served hot, some people prefer to eat lobster bisque cold.

Lobster bisque is a creamy, smooth soup that uses homemade lobster stock as the base with a hint of tomato flavor from the tomato paste that gives it the signature orange color.

Brandy & Sherry – No, that's not a singing duo. These ingredients put this lobster bisque over the top and really deliver that restaurant-quality flavor. Nothing really replaces the flavors in these liquors, but you can try substituting white wine for the sherry if you want or need to.

The best side dishes to serve with Lobster Bisque are cornbread, chimichurri steak, French dip sandwich, gluten-free bread, lobster tails, garden salad, garlic bread, roasted asparagus, crab cakes, grilled shrimp skewers, fresh baguette, quinoa salad, stuffed mushrooms, and baked Brie.

Why does lobster bisque taste bitter? ›

Why is my lobster bisque bitter? If you used a whole lobster carcass (including head and gills) to make the stock, it's important not to cook it for too long as they tend lend a bitter taste to the stock. Instead remove head and gill parts and use only the shells.

Most modern bisques are thickened using rice. Some cook the rice in the broth and strain it out later, using only the left-behind rice starch to thicken the soup. Others puree the rice into the soup to thicken it. Almost all bisques are finished with hot cream for a velvety texture.

Unlike bisque which is smooth, chowder is thick and chunky. Traditionally it's filled with pieces of vegetables, seafood and/or meat. It also usually includes milk or cream, and gets its thick texture from hearty vegetables, like potatoes.

The lobster is totally cook through, so I don't think you have to worry about bacteria or anything.

Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crayfish.