Lobster Bisque w/ @DanOsSeasoning
by Curlyscookin
This lobster bisque recipe showcases the versatility of Dan's Seasoning as a flavour enhancer for this classic French-inspired soup. Lobster bisque is a rich, velvety soup traditionally made with lobster stock, cream, and aromatic vegetables. This version incorporates quality seasoning to elevate the natural sweetness and depth of the lobster. The slow cooker method allows the flavours to develop gradually whilst keeping the soup silky and luxurious. Perfect for entertaining or a special dinner at home
Watch: Lobster Bisque w/ @DanOsSeasoning
Original recipe video — click to play
Original method: 45 minutes stovetop
Ingredients
Main
- 1000 g Lobster, meat extracted, shells reserved
Live or high-quality frozen lobster
- 1000 ml Lobster or fish stock, good quality
Aromatics
- 150 g Onion, diced
- 100 g Celery, diced
- 100 g Carrot, diced
- 2 cloves Garlic cloves, minced
Seasonings & Flavourings
- 5 ml Dan's Seasoning, as directed
Adjust to taste, use as primary seasoning
- 1 leaf Bay leaf, whole
- 2 sprigs Thyme, fresh(optional)
Finishing
- 250 ml Double cream, room temperature
Add in final 30 minutes of cooking
Prevents curdling and preserves delicate flavour
- 30 g Butter, unsalted(optional)
Add in final 15 minutes
- 60 ml Brandy or dry sherry, optional(optional)
- 15 g Fresh parsley, chopped, for garnish(optional)
Add at serving
- to taste Sea salt and cracked black pepper, to taste
Taste and adjust at end
Dan's Seasoning may already provide saltiness
Method
- 1
If using fresh lobster, bring a large pot of salted water to the boil. Add lobster and cook for 8–10 minutes. Remove, cool slightly, then extract the meat and set aside. Reserve the shells.
~15 minsTip: This can be done in advance
- 2
In a large frying pan, heat a little oil or butter over medium heat. Add the reserved lobster shells, onion, celery, carrot, and garlic. Sauté for 5–7 minutes until fragrant and vegetables begin to soften. This builds flavour for the bisque.
~10 minsTip: This step is important for depth of flavour
- 3
Transfer the sautéed mixture to your slow cooker. Add the lobster stock, bay leaf, thyme sprigs (if using), and Dan's Seasoning. Stir well to combine.
~5 mins - 4
Cover and cook on Low for 6 hours or High for 3 hours. The broth should be deeply flavoured and infused with lobster essence.
~6 hrsTip: Slow cooking allows flavours to develop gradually
- 5
Strain the bisque through a fine sieve, pressing gently on the solids to extract as much liquid and flavour as possible. Discard the shells and herbs.
~10 minsTip: For a silkier texture, pass through cheesecloth
- 6
Return the strained bisque to the slow cooker. Chop the reserved lobster meat into bite-sized pieces and add to the pot. If using brandy or sherry, add it now.
~5 mins - 7
Increase slow cooker to High setting if on Low. After 15 minutes, stir in the double cream and butter (if using). Cook for a further 15 minutes until heated through.
~30 minsTip: Adding cream towards the end prevents it from breaking down during long cooking
- 8
Taste the bisque and adjust seasoning with sea salt and cracked black pepper as needed. Remember that Dan's Seasoning may already contribute saltiness, so adjust carefully.
~5 mins - 9
Ladle into warm bowls and garnish with fresh chopped parsley. Serve immediately with crusty bread or croutons on the side.
~5 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, you can use frozen lobster meat or frozen lobster tails. Defrost thoroughly before use. For the shells, frozen lobster shells work just as well for building flavour in the broth. The cooking time remains the same
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