Maine Lobster Bisque with Toasted Pumpkin Seeds

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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8
Servings
216
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
6g
9%
Sugar
4g
4%
Saturated Fat
1g
4%
Cholesterol
170mg
57%
Carbohydrate, by difference
15g
12%
Protein
24g
52%
Vitamin A, RAE
9µg
1%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
139mg
14%
Choline, total
98mg
23%
Copper, Cu
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
35µg
9%
Iron, Fe
1mg
6%
Magnesium, Mg
60mg
19%
Niacin
3mg
21%
Pantothenic acid
2mg
40%
Phosphorus, P
253mg
36%
Selenium, Se
87µg
100%
Sodium, Na
724mg
48%
Water
118g
4%
Zinc, Zn
5mg
63%

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.