When it comes to hearty lobster-focused meals, people have a wealth of options at their fingertips to choose from at their local lobster roll restaurant. While lobster rolls, lobster tacos, and fancier fare have become the norm in restaurants and kitchens across the country, heartier cold-weather options are available. As we move into the fall, people are looking for comforting ways to enjoy their favorite sea-faring protein, and choosing the reliable lobster bisque can provide you with that combination of delicious taste and comfort people want in the fall.
While people love a good and hearty lobster bisque, they may not know its storied history and what has made it such an enduring option. With a fancy French name and storied past, it’s worth diving deeper into the world of lobster bisque and learning how this culinary staple has stood the test of time.
Lobster Bisque’s Origins
The thick and creamy texture-defined lobster bisque can be traced back to 17th century France in one of its earliest incarnations. The initial iteration of bisque featured crayfish as the primary protein and a thicker texture known as pottage. When this dish came over to the United States during the 1950s, the recipe evolved and became the lobster bisque that we know and love.
The Evolution Of Lobster Bisque
When the dish came over to the United States, the culinary scene had an outsized influence on which proteins became synonymous with bisque. In American recipes, using a combination of lobster shells, bodies, claw meat, and tail meat provides the bisque its telltale taste and feel. Depending on the recipe, you will remove the lobster from the body, dice it, and add the chopped lobster meat to the broth and develop flavors that way.
Every lobster bisque recipe shares the basics, but over the years, different iterations and styles have emerged that change which parts of the lobster are used and what you use to make the flavorful soup that has become a fall cold-weather classic.
It’s All About The Broth
Every great soup will be made or broken by the attention paid to the broth and consistency that the soup takes after you finish the cooking process. To fortify the stock that will eventually form the backbone of your lobster bisque, include things like chicken stock, lobster stock, cognac, or in the case of La La Lobster, sherry. Also, if you’re feeling fancy, adding as much flavor and umami to the broth as possible will help make the bisque as memorable as possible.
Adding Lobster Throughout
Depending on your recipe, there may be little actual lobster meat unless you make an effort to add it. Most classic recipes call for you to add the lobster shells to help fortify the lobster flavor of the soup. It’s also where adding lobster stock can help reinforce the lobster flavor throughout the dish. In some cases, adding chopped lobster meat can provide the necessary textural component to help set your lobster bisque apart and truly hammer home the lobster flavor you desire.
Get Your New Favorite Lobster Bisque This Fall
Finding somewhere that features a freshly made lobster bisque that you won’t find in a can proves difficult the further inland you get. For the people of Yardley, PA, La La Lobster is here to help! Our freshly made lobster bisque is made from the same lobsters found in our rolls and tacos. Our same attention to detail and flavor profile will help you feel warm and cozy this winter when you stop by and have some of our lobster bisque!
Not in the Yardley area? You can also browse our seafood menu in Princeton, NJ! Get in touch with our team today to learn more or to place your order!
FAQs
Lobster bisque has its origin in French cooking, where bisque originated. However, the lobster part came into play in Louisiana – an area of the US which has a lot of French-influenced cuisine.
What is lobster bisque made of? ›
Lobster shells from the tail, claws, knuckles, and legs are full of flavor and, when very gently simmered in water, yield a clean-tasting, briny stock. Seasoned with mirepoix, sherry, and herbs, this classic bisque is thickened with fragrant jasmine rice.
What is the history of lobster? ›
LOBSTER IN THE EARLY DAYS
More than likely, due to the overabundant population, lobsters were used first to feed prisoners and servants. Meanwhile, as we mentioned, lobsters were also used as fertilizer and fish bait by Native Americans. By 1700, it wasn't uncommon to see piles of lobsters (sometimes two feet high!)
Does Panera lobster bisque have lobster in it? ›
Light Cream, Clam Broth From Concentrate, Lobster Meat, Butter (Cream, Salt), Water, Sherry Wine, Wheat Flour, Contains 2% or less of: Tomato Paste, Corn Starch, Chicken Base (Chicken, Salt, Rendered Chicken Fat, Dextrose, Sugar, Natural Flavor, Roast Chicken Flavor [Rendered Chicken Fat, Natural Flavor, Safflower Oil] ...
What's the difference between lobster soup and lobster bisque? ›
While lobster bisque is considered to be a type of soup, there are a few differences that set the two appetizers apart. Bisque is far creamier and richer than traditional soup, which consists mostly of broth, veggies and spices.
Why is it called bisque? ›
The word bisque, "crayfish soup" in French, stems either from the Bay of Biscay or the technique of bis cuites, or "twice cooked."
What did slaves eat lobster? ›
Lobsters were considered the “poor man's chicken” and primarily used for fertilizer or fed to prisoners and slaves. Some indentures servants even revolted against being forced to eat the meat and the colony agreed that they would not be fed lobster meat more than three times a week.
Why was lobster called poor mans food? ›
“Dirt-cheap because they were so copious, lobsters were routinely fed to prisoners, apprentices, slaves and children during the colonial era and beyond,” one such account reads. “Lobsters were considered the 'poor man's chicken' and primarily used for fertilizer or fed to prisoners and slaves,” another declares.
How old are lobsters when you eat them? ›
Most lobsters that you see in a grocery store or at a restaurant are at least 5-7 years old and weigh about 1-2 pounds. But lobsters can be much bigger and much older. They could live to be over 100 years old!
What is the red stuff in lobster? ›
Red stuff=roe. The roe is actually the cooked eggs of a female lobster. If you see black eggs in your whole lobster or lobster tail that means the lobster hasn't been cooked enough. The roe is also referred to as "lobster caviar" so go ahead, give it a try!
CLAM CHOWDER VERSUS LOBSTER BISQUE
You might think all clam chowders are equal, but the Manhattan version is tomato-based, whereas the New England kind is made with milk or cream, which makes it much more fattening. But when it comes to calories, lobster bisque, which is made with heavy cream, is the highest of all.
What is a good substitute for lobster in lobster bisque? ›
Obsessed with bisque but don't have lobster on hand? Although you'll be missing out on that characteristic lobster texture, you can totally substitute in shrimp or even a tender white fish like tilapia or cod. If you love seafood flavors in creamy soups, we highly recommend you give this crab bisque a try!
What is the lobster bisque capital of Ohio? ›
Known as the Lobster Bisque Capital of Ohio, The Boardwalk serves the freshest, tastiest lobster in the whole state. Dig into a bowl and take in the spectacular views of Lake Erie and the docks of Put-in-Bay.
What makes a bisque a bisque? ›
A bisque is a smooth, creamy French style of soup, traditionally made from crustaceans like lobster, crab or crayfish. It should include a stock made from the shells, a large amount of cream, and a thickening agent made from either finely-ground shells or rice.
Why is lobster bisque orange? ›
Lobster bisque is a creamy, smooth soup that uses homemade lobster stock as the base with a hint of tomato flavor from the tomato paste that gives it the signature orange color.
Why is lobster bisque so good? ›
There's a good reason you're seeing this soup more often, as it's such a good soup and tastes like a decadent treat. A good, creamy lobster bisque allows the flavor of the aromatic vegetables and spices to compliment the rich lobster flavor, without being fishy tasting.
