Exquisite Lobster Bisque with Saffron Infusion
Ingredients
2 whole lobsters (about 1.5 lbs each)
1/4 cup unsalted butter
1/2 cup brandy
1 cup dry white wine
1 large onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 tablespoon tomato paste
4 cups seafood or lobster stock
1 teaspoon saffron threads
2 cups heavy cream
Salt and white pepper to taste
Fresh chives for garnish
Execution
Prepare the Lobsters: Boil the lobsters in a large pot of salted water for about 8-10 minutes until they turn red. Remove the meat from the shells, reserving the shells for later use. Chop the lobster meat into bite-sized pieces.
Saffron Infusion: In a small bowl, steep saffron threads in a tablespoon of warm water. Set aside.
Lobster Stock: In a large stockpot, melt butter over medium heat. Add lobster shells, onions, carrots, celery, and garlic. Sauté until vegetables are softened.
Deglaze with Brandy and Wine: Pour in brandy, scraping the bottom of the pot to deglaze. Add white wine and let it simmer until the liquid is reduced by half.
Add Tomato Paste and Stock: Stir in tomato paste, then add seafood or lobster stock. Bring to a boil, then reduce heat and simmer for 45-60 minutes to develop flavors.
Strain the Stock: Strain the stock through a fine mesh sieve, pressing on solids to extract all the liquid. Discard solids.
Finish the Bisque: Return the strained stock to the pot. Stir in the saffron infusion and chopped lobster meat. Pour in heavy cream and simmer for an additional 15-20 minutes. Season with salt and white pepper to taste.
Serve: Ladle the bisque into bowls, garnish with fresh chives, and serve hot.
Additional tips
- For added depth, roast the lobster shells in the oven before making the stock.
- Serve with crusty bread or croutons for a delightful texture contrast.
- Ensure the saffron is fully dissolved in the water for even flavor distribution.
The saffron gave this bisque such a lovely depth of flavor, and the texture was perfectly velvety—not too thick, not too thin. I was a bit nervous about cooking lobster at home, but the recipe instructions made it surprisingly manageable. My husband, who usually skips creamy soups, went back for seconds.
This lobster bisque was rich and velvety, with the saffron adding a subtle floral note that balanced the sweetness of the lobster. I was a bit nervous about getting the texture right, but straining it twice made it perfectly smooth. My husband, who usually skips creamy soups, went back for seconds.
This bisque was silky smooth with just the right hint of saffron—not overpowering but enough to make it feel luxurious. I was a bit nervous about straining the broth, but it turned out perfectly. My husband, who usually skips creamy soups, went back for seconds.
The saffron infusion really elevates the bisque, giving it a subtle floral note that pairs perfectly with the rich lobster flavor. I was a bit nervous about getting the texture right, but the slow simmering made it velvety smooth. My husband, who usually skips creamy soups, went back for seconds.
The saffron infusion really elevates the bisque, giving it a subtle floral note that pairs perfectly with the rich lobster flavor. The texture was velvety smooth, though I had to strain it twice to get it just right. My husband, who’s usually not a fan of seafood, even asked for seconds.
The saffron infusion really elevates the bisque, giving it a subtle floral note that pairs beautifully with the rich lobster flavor. The texture was velvety smooth, though I had to adjust the cream slightly to get it just right. My husband, who’s usually not a fan of seafood, even asked for seconds.
The saffron infusion really elevates the bisque, giving it a subtle floral note that pairs beautifully with the rich lobster flavor. The texture was velvety smooth, though I had to adjust the cream slightly to get it just right. My husband, who’s usually not a bisque fan, went back for seconds.
This lobster bisque was rich and velvety, with the saffron adding a subtle floral note that balanced the sweetness of the lobster perfectly. I was a bit nervous about straining the bisque, but it turned out silky smooth—my husband couldn’t stop dipping bread into it. Definitely worth the effort for a special occasion.
The saffron infusion gave this bisque such a delicate, floral depth—I was surprised how well it balanced the rich lobster flavor. The texture was velvety smooth, though I had to strain it twice to get it just right. My husband, who usually skips creamy soups, went back for seconds.
The saffron infusion really elevates the bisque, giving it a subtle floral note that pairs perfectly with the rich lobster flavor. The texture was velvety smooth, though I had to stir constantly to avoid curdling the cream. My husband, who usually skips soup, went back for seconds—high praise from him.
This lobster bisque is rich and velvety with just the right hint of saffron—it’s not overpowering but adds a lovely depth. I was a bit nervous about straining the bisque, but it turned out perfectly smooth. My husband, who usually skips creamy soups, went back for seconds.
The saffron infusion really elevates the lobster flavor, giving the bisque a subtle floral note that’s not overpowering. The texture was velvety smooth, though I’d recommend straining it one extra time to catch any tiny shell bits—I missed a few on my first pass. My husband, who’s usually indifferent to soups, went back for seconds.
The saffron infusion really elevates the bisque, giving it a subtle floral note that pairs perfectly with the rich lobster flavor. The texture was velvety smooth, though I had to adjust the cream slightly to get it just right. My husband, who’s usually not a bisque fan, went back for seconds.
This bisque has such a rich, velvety texture with just the right hint of saffron—it’s luxurious without being overwhelming. I was a bit nervous about getting the consistency right, but the recipe’s instructions were spot-on. My husband, who usually skips creamy soups, went back for seconds.
The saffron infusion really elevates the bisque, giving it a subtle floral note that pairs perfectly with the rich lobster flavor. The texture was velvety smooth, though I had to strain it twice to get it just right. My husband, who usually skips creamy soups, went back for seconds.
The saffron infusion gave this bisque such a delicate, floral depth—I was surprised how well it balanced the rich lobster flavor. The texture was velvety smooth, though I had to strain it twice to get it just right. My husband, who usually skips creamy soups, went back for seconds.
This bisque turned out beautifully—the saffron added a subtle floral note that balanced the rich lobster flavor perfectly. The texture was velvety smooth, though I had to strain it twice to get it just right. My husband, who usually skips creamy soups, went back for seconds.
The saffron gave this bisque such a lovely depth of flavor—rich but not overpowering. I was surprised how smooth the texture turned out after blending; my immersion mixer made it effortless. My husband, who usually skips creamy soups, went back for seconds.
This bisque turned out beautifully—the saffron added a subtle floral note that balanced the rich lobster flavor perfectly. The texture was velvety smooth, though I had to adjust the cream slightly to get it just right. My husband, who’s usually picky about seafood, even asked for seconds.
The saffron infusion gave this bisque such a lovely depth of flavor—rich but not overpowering. The texture was perfectly smooth, and I appreciated how the recipe walked me through straining it properly, which made all the difference. My husband, who usually skips creamy soups, even went back for seconds.
The saffron infusion really elevates the bisque, giving it a subtle floral note that pairs perfectly with the rich lobster flavor. The texture was velvety smooth, though I had to stir a bit longer than expected to get it just right. My husband, who’s usually not a fan of creamy soups, went back for seconds.