Bisque
Bisque is a flavorful pureed soup made from lobster or other shellfish . Bisque was originally made from wild fowl. The soup is part of the French cuisine , but is served in upscale restaurants around the world. Bisques are served in soup bowls.
Lobster bisque
Lobster bisque is cooked from lobsters. The taste of a typical lobster bisque mainly results from the shells of the crustaceans used. The amount of crustaceans used varies widely depending on the recipe and author. Julia Child used no less than three to four live lobsters for a bisque, which was to serve as a soup for six to eight people, listed in her 2nd volume of Mastering the Art of French Cooking . However, she used the meat in the tail, tongs, and liver of the lobster for other lobster dishes. Craig Claiborne, on the other hand, only uses the shells of three lobsters for the same amount.
Today the shells are pulverized in a blender together with broth. The soup is based on chicken or beef broth mixed with fish broth and white wine. The soup is usually seasoned with cognac. The color of the lobster bisque is often enhanced by tomato coulis . The soup is bound with rice and the taste is rounded off with cream.
literature
- Betty Fussel: Masters of American Cookery: MFK Fisher, James Beard, Craig Claiborne, Julia Child , University of Nebraska Press, 2005, ISBN 0-8032-6920-X