Can you freeze lobster bisque

Dutch Oven 7. Servings: 4 servings. Prep Time: 25 minutes. Cook Time: 55 minutes. Print Recipe Pin Recipe. Instructions Par-Boil lobster tails Fill a large stockpot or Dutch oven half way up with water. Reduce heat slightly and keep water at a gentle boil. Carefully add lobster tails and boil just until tails turn red, about minutes depending on size. Remove tails with tongs or a slotted spoon to a cutting board. Reserve 1 cup liquid and discard the rest. Remove meat Place the lobsters belly sided own on a cutting board.

Use a sharp pair of kitchen shears to cut straight down the middle of the shell from the head to the fin. Pry the shells open with your fingers and remove the meat.

Chop the meat into large bite-size pieces, cover and refrigerate. Cut the lobster shells with the kitchen shears into large pieces about 3-inches. Make lobster stock Melt butter with olive oil over medium heat in the now empty pot.

Add lobster shells and cook for 2 minutes to develop the flavor. Stir in onions, celery, carrots, salt and pepper and cook an additional 8 minutes, stirring occasionally. Stir in tomato paste, Worcestershire sauce, tarragon, parsley, thyme, paprika and garlic; cook one minute. Add clam juice, chicken broth and bay leaves; cover and bring to a boil. Uncover and reduce to a simmer over medium-low for 25 minutes, stirring occasionally it will be thick.

Strain stock Add soup contents to a colander not a fine mesh sieve over a large bowl. Pick out noticeable shells. Turn the colander slightly on its side so we can use the larger side holes. Force all of the contents except the shells through the holes by pressing down with a spatula; discard lobster shells. Thicken soup Add soup back to the stockpot. Stir in cayenne pepper. Bring to a simmer until it reaches desired consistency.

For a thinner soup, stir in some reserved lobster stock. Taste and season with additional salt and pepper to taste I like more pepper.

At this point you can refrigerate or continue if ready to serve. Heat lobster in butter When ready to serve, melt 1 tablespoon unsalted butter in a skillet over medium heat. Add lobster meat and season with freshly cracked salt and pepper. Cook while stirring, just until coated in butter and cooked through, 1 to 2 minutes. Add lobster meat. Stir lobster meat into soup. Serve immediately. Want To Make This Recipe? Follow Me On Pinterest! Never Miss a Craving.

Beef and Noodles. Beef Enchilada Casserole. African Peanut Stew. Salisbury Steak. Gourmet Grilled Cheese. It is one of the most popular seafood soups out there. It is important to know and understand your options for preserving lobster bisque as long as possible. Can you freeze lobster bisque? You can freeze lobster bisque for up to 3 months. There are some who would not recommend it because of the way the cream settles in the soup.

However, if you handle it appropriately when you reheat it, it could be frozen. In this guide, we will walk you through what you need to know in order to adequately freeze and preserve lobster bisque. We will walk you through just what to expect and give you the tips for having delicious lobster bisque after it has been frozen. Many people would tell you not to freeze lobster bisque because not all of the ingredients are considered freezer-friendly.

You can freezer your lobster bisque, despite the cream, if you know how to reheat the bisque to keep it from curdling or clumping after it is frozen. In this case, the real trick to freezing the food successfully lies in reheating the food properly.

Lobster bisque is something that you automatically assume has lobster but it is not uncommon for it to contain other types of seafood. Bisque could have shrimp, lobster, crab, crayfish, or even other crustaceans in it.

It might all be mixed with lobster or it may be used instead. Ingredients can vary across the board but we want to give you a good reference for standard ingredients as they can make a difference in the freezing process. Yes, you can. Fish soups are very flexible foods when it comes to storage and reuse because they can be reheated and boiled without the risk of scorching. You should cool the soup thoroughly before putting it in the fridge or freezer. The more you cool and reheat the soup, the higher the risk of food poisoning.

Lobster Bisque should be stored in an airtight container in the refrigerator. As with most seafood, it should not be stored longer than days. Bisque is a specific kind of soup. So all bisques are soup, but not all soups are bisques. The most similar type of soup to bisque is chowder. Unlike bisque, which should be smooth and creamy, chowder has hearty chunks of meat or vegetables. Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth coulis of crustaceans.

It can be made from lobster, langoustine, crab, shrimp, or crayfish. If you prefer your bisque to be thicker, you may add more cornstarch, or perhaps, flour, but have found the bisque thickens nicely over low heat, and additional cornstarch or flour takes away from the wonderful flavor. Place pieces of previous cleaned lobster meat in bowl and add 1 cup of bisque. Authentic recipes for bisque actually ground the shells of the crustacean into a fine paste, using that to thicken the soup.

Nowadays, it is more common to use rice as a thickener. The bisque tastes like a creamy soup that is sweet and succulent. You can also taste the tomato base and white wine used in this recipe for added flavor. The difference between stock and broth is in the bones. Stock is always cooked with bones, but not necessarily with meat. Broth on the other hand is technically any liquid that has meat cooked in it, which may or may not contain bones. A: Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat.