Specifically, this dish belongs to a group of foods called bisque, which are creamy and rich soups that get their origins from France. The broth itself is made from crustaceans as a way to get flavor from those that are barely not good enough to send to the seafood market.

Lobster Bisque - Cup Creamy, savory lobster bisque served with crackers.

France 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.

Here's what you can generally expect in a well-made bisque: Lobster Shells - The core flavoring ingredient (shrimp and other crustaceans can work too). Most bisques do not call for the meat itself, just the shells. Seasoning - Primarily based around whole vegetables, like celery, carrots, onions, and tomatoes.

What Is Bisque? A bisque is a thick cream soup that chefs purée and strain for a fine, smooth final result. Traditional bisque recipes feature seafood like lobster, crayfish, shrimp, or crab as the main ingredient - chefs typically grind the crustacean shells into a fine paste to thicken the mixture.

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. The meat is typically cooked and used as a topping.

“Lobster bisque has 20 percent of the daily recommended serving of fat, and most of it is saturated fat. Plus, there are close to one thousand grams of sodium!” Lobster is an excellent (albeit expensive) source of protein, but our recommendation? Save this soup for a special occasion.

Lobster bisque soup follows the traditional definition of a bisque. It includes seafood - lobster, of course - and has a luscious, creamy, smooth tomato-based broth. Although the basics are the same in most lobster bisques, they can vary greatly in flavor, depending on where you get them from.

The word bisque, "crayfish soup" in French, stems either from the Bay of Biscay or the technique of bis cuites, or "twice cooked."

A bisque is a French style of soup that is made from crustaceans, such as lobster, crab, shrimp, and crayfish; their shells are used to make a stock and the meat is incorporated into the finished dish.

A "soup" can be labeled one of the following: Bisque is a rich, thick, smooth soup that's often made with shellfish, such as lobster, crab, or shrimp. Broth or Stock is a strained, thin, clear liquid in which meat, poultry, or fish has been simmered with vegetables and herbs.

Lobster bisque should primarily taste like buttered lobster, but it should have a bit of dimension to it – which is where that deep roux and Holy Trinity of veggies come in. The slow cooking (and addition of tomato paste) will also add a slight sweetness while the lobster adds that umami meatiness.

The best side dishes to serve with Lobster Bisque are cornbread, chimichurri steak, French dip sandwich, gluten-free bread, lobster tails, garden salad, garlic bread, roasted asparagus, crab cakes, grilled shrimp skewers, fresh baguette, quinoa salad, stuffed mushrooms, and baked Brie.

The word bisque, "crayfish soup" in French, stems either from the Bay of Biscay or the technique of bis cuites, or "twice cooked." Definitions of bisque. a thick cream soup made from shellfish. type of: soup. liquid food especially of meat or fish or vegetable stock often containing pieces of solid food.

The lobster has a rigid, segmented body covering (exoskeleton) and five pairs of legs, one or more pairs of which are often modified into pincers (chelae) with the chela on one side usually larger than that on the other.

Biscuit porcelain, bisque porcelain or bisque is unglazed, white porcelain treated as a final product, with a matte appearance and texture to the touch. It has been widely used in European pottery, mainly for sculptural and decorative objects that are not tableware and so do not need a glaze for protection.