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Maine Lobster Bisque with Toasted Pumpkin Seeds

Staff Writer
Maine Lobster Bisque with Toasted Pumpkin Seeds
AllMaineLobster.com

Maine Lobster Bisque with Toasted Pumpkin Seeds

This delicious Maine Lobster Bisque will tide guests over until the big holiday feast. Garnish with toasted pumpkin seeds and serve as appetizer shooters or in small bowls. Blanc de Blancs Champagne or sparkling wine pairs well to cut through the dish’s richness and adds a celebratory kick-off  to the holiday celebration. Recipe courtesy of Julienne Guyette-Bailey.

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Ready in
90 m
8
Servings
211
Calories Per Serving

Notes

Make 2 quarts

Ingredients

For the Lobster Stock

  • 2 quarts water
  • 2 Tablespoons Salt
  • 2 Pounds Maine lobster (two lobsters)
  • 4 Tablespoons tomato paste
  • 1 Tablespoon butter
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 onion, diced
  • 1 Cup dry sherry
  • 10 black peppercorns
  • 6 parsley sprigs
  • 1 bay leaf

For the Lobster Bisque

  • 4 Tablespoons butter
  • 4 Tablespoons flour
  • 1 pint half-and-half
  • 1 Cup dry sherry
  • Juice of 1 lemon
  • Salt and ground white pepper
  • Toasted pumpkin seeds, for garnish

Directions

For the Lobster Stock

Bring the salted water to a rapid boil. Add the live lobsters and cover, steaming for 5 minutes over very high heat. Remove the lobsters from the salted water and set aside. Reserve the cooking liquid, keeping it heated over medium-low heat.

Remove the lobster meat, and reserve the shells for the stock. Dice the par-cooked meat into small pieces, then cover and refrigerate, reserving for later use. 

Add the reserved lobster shells to a large saute pan over high heat with the tomato paste, carrots, celery, onions, and butter. Stir gently until the mixture becomes slightly golden brown. Add the sherry and then pour the mixture into the reserved, warm broth. Add the peppercorns, parsley spigs, and bay leaf. Boil uncovered for 30 minutes. Strain out the solids and keep the stock heated at a low simmer.

For the Lobster Bisque

Melt the butter in a 4-quart sauce pan and stir in the flour. Cook for 3 to 5 minutes over medium heat, stirring constantly to make a roux. Slowly add the hot lobster stock, constantly whisking to avoid lumps. Add the half-and-half, and simmer gently over medium heat stirring often for about 15 minutes. Add the reserved diced lobster, the sherry, and lemon juice. Adjust the seasoning with salt and white pepper as desired. Garnish with some toasted pumpkin seeds.

Lobster Bisque Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Lobster Bisque Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.

Lobster Bisque Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.

Nutritional Facts

Total Fat
15g
22%
Sugar
5g
N/A
Saturated Fat
9g
45%
Cholesterol
89mg
30%
Protein
9g
19%
Carbs
11g
4%
Vitamin A
194µg
22%
Vitamin B12
0.7µg
11.4%
Vitamin B6
0.1mg
6.2%
Vitamin C
9mg
15%
Vitamin D
0.3µg
0.1%
Vitamin E
1mg
6%
Vitamin K
18µg
22%
Calcium
121mg
12%
Fiber
1g
5%
Folate (food)
16µg
N/A
Folate equivalent (total)
16µg
4%
Iron
0.7mg
3.6%
Magnesium
32mg
8%
Monounsaturated
4g
N/A
Niacin (B3)
1mg
5%
Phosphorus
141mg
20%
Polyunsaturated
0.7g
N/A
Potassium
321mg
9%
Riboflavin (B2)
0.1mg
7.5%
Sodium
1051mg
44%
Trans
0.3g
N/A
Zinc
2mg
12%