| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 21g | 11g | 14g |
| sugars | fibre | protein | salt |
| 6g | 2g | 23g | 1.2g |
Why I Love Canadian Maritime Lobster Bisque
Imagine a cold winter evening by the fire, the warmth enveloping you as you indulge in a bowl of Maritime Lobster Bisque. This Canadian delight instantly takes me back to the coastal towns I’ve visited, blending the rich, briny flavors of the ocean with the comforting essence of a well-made soup.
Montana might be known for its towering mountains and vast ranches, but my culinary journey often takes me far beyond those plains. The Maritime Lobster Bisque stands out because it marries the sumptuousness of fresh lobster with the heartiness of a bisque that warms both the body and soul.
A Touch of Elegance
The elegance of this dish lies in its simplicity and the quality of its ingredients. Fresh lobster meat, a splash of dry white wine, and the kick of smoked paprika create a depth of flavor that’s truly unforgettable. The addition of heavy cream lends the bisque a silky texture, making every spoonful an experience to savor. For inspiration, I often look to the renowned Chef Lynn Crawford, who masterfully balances simplicity and sophistication in her seafood dishes. Her robust, flavor-forward approach resonates in this bisque.
A Versatile Companiment
What’s great about the Maritime Lobster Bisque is its versatility. Serve it with a side of freshly baked sourdough bread, and you’ve got a meal that’s both lavish and satisfying. It also pairs seamlessly with a crisp green salad drizzled with a light lemon vinaigrette, complementing the rich flavors of the bisque.
If you’re a fan of chowders or want to explore more seafood-heavy dishes, this bisque is a great gateway recipe. It reminds me of classic New England Clam Chowder but with a distinctive Canadian twist that makes it uniquely delightful. For those looking to expand their rustic, hearty soup repertoire, you might find inspiration in Chef Alex Guarnaschelli’s collection of bisques and chowders, where she brings a refined yet accessible touch to traditional dishes.
In sum, the Maritime Lobster Bisque is more than just a recipe; it’s a culinary journey that brings together the richness of the ocean and the warmth of a home-cooked meal. Whether you’re enjoying it with family or serving it at a sophisticated dinner party, it’s a dish that promises to leave a lasting impression.
What You’ll Need
- 1 1/2 lbs of fresh lobster meat (approximately 2-3 lobsters)
- 2 tablespoons of olive oil
- 1 cup of finely chopped onion
- 1/2 cup of finely chopped celery
- 1/2 cup of finely chopped carrot
- 2 cloves of garlic, minced
- 1/4 cup of tomato paste
- 1/2 cup of dry white wine
- 4 cups of seafood stock
- 1 bay leaf
- 1 teaspoon of dried thyme
- 1 teaspoon of smoked paprika
- 1/4 teaspoon of cayenne pepper
- 1/4 cup of all-purpose flour
- 1/4 cup of butter
- 1 cup of heavy cream
- Salt and freshly ground black pepper to taste
- 2 tablespoons of fresh lemon juice
- 2 tablespoons of chopped fresh parsley (for garnish)
Method
Step One
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion, celery, and carrot. Sauté until the vegetables are softened, about 5-7 minutes.
Step Two
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Step Three
Stir in the tomato paste and cook for an additional 2-3 minutes, allowing the paste to caramelize slightly.
Step Four
Pour in the dry white wine and deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 3-4 minutes.
Step Five
Add the seafood stock, bay leaf, dried thyme, smoked paprika, and cayenne pepper to the pot. Stir well to combine.
Step Six
Bring the mixture to a simmer and let it cook for about 20 minutes, allowing the flavors to meld together.
Step Seven
While the soup is simmering, create a roux in a separate saucepan by melting the butter over medium heat. Once melted, stir in the flour and cook for 2-3 minutes until it forms a smooth paste.
Step Eight
Add the roux to the simmering soup mixture, stirring well to thicken.
Step Nine
Once the soup has thickened, stir in the heavy cream. Allow the soup to simmer gently for another 10 minutes.
Step Ten
Add the fresh lobster meat to the soup and cook until heated through, about 3-4 minutes.
Step Eleven
Season the bisque with salt, freshly ground black pepper, and fresh lemon juice to taste.
Step Twelve
Ladle the bisque into bowls and garnish with chopped fresh parsley. Serve immediately and enjoy!
