Lobster Soup (Bisque)Lobster Soup (Bisque)
I am not particularly fond of lobster or shrimp although I might eat it a couple of times a year. My husband however loves both. Lobster is quite healthy, packed with lean protein and Omega-3 fatty acids. In Iceland you can buy these little pieces of lobster that are perfect for soups and salads but are too small (or with broken shells) for using as a main dish. We don't have live lobsters in Iceland (thankfully) and you won't even get those in restaurants (again...thankfully). It is only fairly recently that Icelanders started appreciating lobster. You see...we were so far behind in the culinary sense for so many years. My grandfather who was a chef on a fishing boat for 60 years and he told me that on his boat, they used to throw away tons of lobster each year because nobody wanted that "rubbish" when fishing for cod or haddock. We didn't know any better and in those days fish was cooked for at least as long as the potatoes (often in the same saucepan) for at least 30 minutes. Fish was a cheap meal, eaten often. To this day I can't eat boiled fish and for me it is just ruined food. This lobster soup is a lean soup/bouillon packed with flavour and you can add more seafood if you like.
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- Egg free
- Gluten free
- Lactose (dairy) free
- Nut free
Lobster Soup (Bisque)
Ingredients
- 500 grams (17½ oz) small lobster pieces (weight includes shells)
- 2 garlic cloves, chopped coarsely
- 1 carrot, peeled and chopped coarsely
- 1 onion (very small), chopped coarsely
- 1 litre water
- 100 millilitres (3½ fluid oz) soy milk
- 3 yeast free vegetable stock cubes
- 2 tablespoons fish sauce (Nam Plah)
- 2 tablespoons corn flour (or arrow root)
- 1 tablespoon tomato paste (puree)
- 1 tablespoon coconut oil + 1 teaspoon coconut oil
- ½ teaspoon curry powder
- A pinch of salt (Himalaya or sea salt)
Preparation
- Cut through the lobster shells and clean any dirt. Do not discard the shells.
- Rinse the lobster meat and cut into bite size pieces if large. Place on a dish and transfer to the fridge.
- Rinse and drain the shells.
- Peel the carrot, onion and 2 garlic cloves and chop coarsely.
- Heat 1 teaspoon coconut oil in a large saucepan.
- Transfer the shells into the saucepan. Heat for 10 minutes. Add a couple of tablespoons water if more liquid is needed.
- Add the chopped garlic, onion and carrot. Heat for 3 minutes.
- Add the 1 litre water, 3 stock cubes, 2 tablespoons fish sauce and ½ teaspoon curry powder.
- Let simmer over low heat for one hour.
- In a medium bowl, combine the 1 tablespoon coconut oil and 2 tablespoons corn flour. Stir well.
- After simmering for one hour, pour the soup through a fine mesh sieve and into a large bowl.
- Discard the vegetables and the lobster shells.
- Transfer the soup back into the saucepan and bring to a boil.
- Turn the heat down and let simmer for 5 minutes.
- Add the 100 millilitres soy milk and a pinch of salt to taste.
- Add the lobster pieces 10-15 minutes before serving the soup. Be careful not to overcook it.
- Serve with freshly baked bread.
Tips
- If you prefer a richer soup you can use soy cream or oat cream instead of the soy milk.
- You can use regular stock cubes instead of yeast free ones.
- You can use chicken or fish stock instead of vegetable stock.
- If you get your hands on lobster shells you can always make this base to freeze. You should never throw lobster shells away!
- You can use oat milk, almond milk, rice milk and skimmed milk instead of the soy milk.
