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Lobster Bisque

Smooth, velvety coral bisque with a swirl of cream, topped with tender chunks of steamed lobster and chives.

By Wanda Oyola 1 h 10 min Medium

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A bowl of smooth pale coral lobster bisque with a swirl of cream, chunks of red and white lobster meat and chopped chives, with a slice of crusty bread.

Lobster bisque is the soup for a special dinner: smooth, velvety and pale coral, with a rich seafood flavor and tender pieces of lobster on top. The French trick for its body is a spoonful of rice cooked in the base and blended in, so it turns creamy without lots of flour.

The Thermomix® TM7™ makes the most of two lobster tails. They steam in the Varoma while the vegetable and tomato base cooks underneath, then their shells simmer in the simmering basket to flavor the stock. Part of the meat is blended into the soup with cream, and the rest crowns each bowl.

Made in the Thermomix® TM7™

Lobster Bisque

Makes: About 1.2 L (5 cups)

  • Prep25 min
  • Cook45 min
  • Total1 h 10 min
  • Serves4

Ingredients

To serve

Instructions

  1. With kitchen shears, cut down the center of the top shell of each lobster tail. Place the tails in the Varoma dish and set aside.
  2. Place the shallots, carrot, celery and garlic in the mixing bowl and chop 5 sec/speed 5. Scrape down the sides, add the butter and sauté 5 min/120°C (250°F)/speed 1.
  3. Add the tomato paste and paprika and sauté 2 min/120°C (250°F)/speed 1.
  4. Add the rice, stock, thyme, salt and cayenne. Place the Varoma with the lobster tails in position and steam 15 min/Varoma/speed 1. The lobster meat should be opaque white and reach 63°C (145°F); if not, steam 2 to 3 min more.
  5. Set the Varoma aside. When the tails are cool enough to handle, pull out the meat, cut it into bite-size pieces and keep the shells.
  6. Place the shells and bay leaf in the simmering basket, insert it into the mixing bowl and cook 15 min/100°C (212°F)/speed 1. Lift out the basket with the spatula hook and discard the shells and bay leaf.
  7. Add the cream and about a quarter of the lobster meat, put the measuring cup in place and blend 1 min/speed 5-10, increasing speed gradually, until silky smooth.
  8. Add the lemon juice and cook 3 min/90°C (195°F)/speed 2. Taste and adjust the salt.
  9. Ladle into bowls and top with the rest of the lobster, a swirl of cream and chives. Serve with crusty bread.

Tips

  • Frozen lobster tails are sold at the seafood counter of most supermarkets. Thaw them overnight in the fridge, or in their sealed bag in cold water for about an hour.
  • For a more budget-friendly bisque, use 340 g (3/4 lb) of shell-on large shrimp: steam them in the Varoma for 10 minutes and simmer their shells the same way.
  • The bisque base keeps 2 days in the fridge without the lobster pieces. Reheat it at 80°C (175°F) and add the lobster just before serving so it stays tender.

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