Decadent Lobster Bisque Recipe, A French Classic with a Tropical Twist of Coconut Milk

👨‍🍳 Welcome to our culinary adventure, where we infuse the elegance of a French classic with the exotic allure of the tropics! Dive into luxury with our mouthwatering Decadent Lobster Bisque Recipe, enhanced with the creamy richness of coconut milk. 🌴✨

In this tantalising tutorial, we’ll guide you step-by-step through the creation of this sumptuous dish, perfect for impressing guests or treating yourself to a gourmet delight. With its velvety texture and harmonious blend of flavours, this bisque is sure to become a favourite in your repertoire.

Join us as we embark on a journey to culinary bliss, starting with the freshest lobster, a symbol of opulence and refinement. 🦞 From cracking claws to extracting succulent meat, we’ll show you the art of lobster preparation, ensuring every morsel contributes to the rich depth of our bisque.

Next, we’ll sauté aromatic vegetables, including shallots, garlic, and celery, to build the foundation of flavour. As the kitchen fills with their enticing aroma, we’ll introduce a touch of indulgence with a splash of brandy, igniting the senses and enhancing the complexity of our creation. 🍲🔥

But the pièce de résistance awaits as we introduce the star ingredient: lobster stock, simmered to perfection, infusing our bisque with the essence of the sea. With each ladleful, you’ll experience the pure essence of luxury, elevated further by the addition of coconut milk, bringing a tropical twist to this beloved French delicacy. 🥥🌊

As our bisque simmers and flavours meld together in harmony, we’ll reveal our expert tips for achieving the ideal balance of seasoning and texture, ensuring a culinary masterpiece worthy of the most discerning palates.

Finally, we’ll present our creation in all its glory, garnished with a flourish of fresh herbs and a drizzle of cream, inviting you to savour every spoonful of this sublime fusion of French sophistication and tropical allure.

Join us on this culinary escapade and elevate your cooking to new heights with our Decadent Lobster Bisque Recipe. Whether served as an elegant appetizer or the star of the meal, this dish is guaranteed to transport you to a world of indulgence and delight. Bon appétit! 🍽️✨

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Who this recipe is useful for:
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1. People who wants to try Indian version of French Delicacy
2. Who wants an elegant but simple recipe with Lobster
3. Who are looking for best food presentation skills
4. Who wants to know how to clean and cut lobster
5. Who are looking for best Prawn, Shrimp or Lobster recipe
6. Who wants to experience the fine dining

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Key Moments:
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0:00:00 This is what you will get finally
0:00:05 Flashback: Process in nutshell
0:00:38 Brand and music
0:00:48 Very Important: Cleaning and cutting Lobster
0:00:57 Lobster eggs: Keep it separated for final presentation
0:04:00 Making the base of the Bisque
0:06:19 How long to sauté the veggies
0:06:32 Ready to make the Shrimp and Lobster stock
0:08:13 Back to bisque
0:08:47 Very Important: Add coconut milk
0:09:26 Stir fry the lobsters and shrimp
0:10:29 Back to bisque again
0:10:59 Present it like this

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Keywords:
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Lobster Bisque, French cuisine, Coconut Milk, Gourmet Cooking, Recipe Tutorial, Culinary Delight, Innovative Ingredients, Creamy Broth, Decadent Flavour, Cooking Techniques, Fine Dining, Seafood Recipe, Gastronomic Experience, Prawn Bisque, Shrimp Bisque

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Tags:
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#lobster #bisque #prawns #shrimp #frenchcuisine #french #cooking #recipe #youtube #chef #nonveg #coconutmilk #indiancuisine #indianrecipe #shansfoodgallery #selflearnedcook

Take the fins out along with eggs separated Tie in the cloths for boiling later Devein and separate out the brains Add oil into the pan Add 30 gms of butter Add finely chopped onions Add carrots cut into dices

Add 1 inch cinnamon stick, 1 star anise, 2 black cardamom, 5 green cardamom and 6-7 cloves Add chopped leeks Add chopped celery Add potatoes cut into dices Add beet root for adding a dark red colour Add 2 tsp of fennel seeds

Add salt to taste. Limit the salt for now later adjust the salt balance. For now it will release the water from the veggies and make them sautéed Ideally this is a French dish but, when it’s getting made in India the version will have some tweaks, so add 1 tsp of brown sugar

Add red bel peppers cut into cubes they all will add aroma and colour to our bisque Now add thinly chopped garlics I have fresh basils so I’m adding it for a fresh smell however, if you don’t have basil you can add coriander leaves too for a fresh aroma

Add Paprika or Cayenne pepper powder for nice colour and flavour Cover and keep it on medium heat for next 15 mins. Add 1 litre of water for now, later we will add the stock of the shells

Cover and keep it on medium heat for next 30 mins. Meanwhile we will make our shell stock ready Now add 2 litres of water into another pan Add 1 tsp of salt and green parts of leeks Cover over high heat and get some good boil

Add the shells and heads of the shrimps. You can get it easily in the local fish market. Now add the heads and shell of the lobster Add 2 tsp of vinegar to nullify the action of formalin if present. As well as the vinegar will help cleaning the stock

Cover and cook for 15 mins. Remember, our bisque base is getting ready in parallel Add the lobster eggs we kept tied in the cloth. They will be used in presentation. Keep covered for next 10 mins over high flame Add two slices of lemon or oranges whatever citrus flavour you have

Cover and cook for next 5 mins over high flame Cover and cook for next 5 mins over high Remove the big shells and egg sack Heat off and let’s seperate out the stock

Veggies are properly boiled and the gravy is thick enough. However, once we blend it it would be thicker and make it mouthfeel However, let’s remove all the whole and hard spices like cinnamon and star anise. Remove as much as possible Cover and let it get boild over high heat for next 15 mins

Instead of using heavy cream or thick milk just try with the coconut milk. You can never imagine what a flavour and aroma you will get in the final bisque. Trust me. Cover over high heat first for 5 mins then on low heat for 15 mins more

Add 1 tsp of olive oil once the pan is heated sufficiently Add 30 gms of butter Golden fry the shrimps, don’t fry more than 3 mins Add the lobster brain for the nice colour and flavour Add the lobster pieces Add some Ajinomoto for taste balance Add the thin sliced garlics

Add the lobster eggs Add the garam masala dissolved in water Our bisque is ready. Only last thing is to add fresh cream for a velvety and shiny bisque. Stir and don’t disturb it anymore.