Turning lobster broth into bisque
I have a lot of lobster broth that I have to thaw because of an unfortunate mason jar incident. I would like to make lobster bisque with it, anyone can help me out with that??
The stock was made by taking the water in which the lobsters (3) were boiled and putting the carcasses back in the water and simmering them for a few hours. There's no additional flavoring.
My only knowledge of bisque is that it tasted wonderful when I had it in myrtle beach, pink, smooth and creamy!
We're big fans of Jasper White's bisque recipe (you can google it). It's labor intensive but fairly easy to follow. The results are restaurant-quality good. I'm not sure your stock is the ideal base for a bisque (the boiled-out fat can get a little rancid) but you never know until you try.
Best of luck. Let us know how things work out.
re: steve h.
Agree that White's Classic Lobster Bisque is indeed a classic, but I doubt it's possible to get the full flavor with an already made broth. What makes that recipe unique, and so extraordinarily good, is the roasted lobster carcasses and deglazed pan that are the basis of his stock.
don't know how much liquid you have or how flavorful it is? a good start would be to add aromatics like carrots and leeks, a little tomato product and bay leaf. simmer at least an hour. reduce the heck out of that, season and then start adding cream and finishing with sherry.
i always use roasted lobster carcasses and bodies to start a bisque.
you may just want to use your broth as seafood stock for sauces. can't you just freeze it in portions?
Main thing I would do is check the flavor of the broth. If it has a rich flavor then you can go forward with lobster bisque. If not you may want to get some lobster base to add to the broth. Either way it should be just fine as a starting point in place of the chicken broth.
s a side note, when you make the broth next time, after a few hours of boiling, add more water until its full again and re-boil it to reduce it a second time for a much better and more lobster flavor.
I would doubt that you have a good base for Lobster Bisque. You really need a thick lobster glace rather than a broth.
The Crushing and sauteing or roasting of the bodies is a pretty crucial step. Not to mention the aromatics, tomato, brandy and wine.
Have you taken a look at a Lobster Bisque recipe?
This looks closest to what I know as Lobster Bisque