Cooking while RVing or roughing it in a tent does not need to be complicated. Many people see lobster bisque as a fancy dish, and most people don’t realize how easy it is to make lobster bisque. You won’t believe how easy it is to make luscious, tasty, rich, and flavorful lobster bisque with the right ingredients.
However, you will need to take a few things with you on your next trip out in the woods if you want to avoid cans of cold processed food and crackers. Make sure to make a grocery list based on what you want to cook. The lobster bisque recipe we are going to talk about is pretty simple and easy. With the right ingredients and the right tools, it can be made even easier to enjoy a mild yet savory bisque in the woods, especially on a cold winter night. So, plan for this easy recipe.
There are so many benefits of cooking lobster bisque on your own while you’re RVing. Apart from saving money, you’ll be eating freshly cooked food. The cooking process can prove to be a fun activity if you have your friends or family with you. So, suppose you’re a seafood lover and can’t find lobster bisque near you. In that case, you should try this easy lobster bisque recipe.
As mentioned above, you should plan to make it easier to cook lobster bisque while you’re out camping. Chop the vegetables you will need to add and get lobster tails unless you want to deal with a live lobster. Two more essential ingredients are heavy cream and mirepoix, including chopped up equal parts of carrot, celery, and onion.
For 15 ounces of lobster tails, you will need 14 ounces of seafood stock, or you could try using 4 cups of water as well. You will need one teaspoon of salt and one teaspoon of Herbes de Provence, a blend of dried herbs. Other ingredients include four tablespoons of butter, four garlic cloves, three tablespoons of tomato paste and flour each, one or two cups of white wine, and heavy cream.
This recipe can be divided into two main steps: the lobster stock and the bisque
First, to make lobster stock, you will need to remove the lobster meat from the shells. Then you can add the shells to a pot with seafood stock, water, salt, and herbs. Let the stock cook, uncovered, over low or medium heat for about 12-15 minutes. You can add the lobster meat when the flavors of the stock have developed, so cook until it starts to firm and is no longer opaque. Lastly, remove the lobster meat from the stock and chop it up into small pieces, which will be added to the soup before its time to serve.
You can make the lobster bisque while the stock is cooking to save time. Cook the mirepoix in butter. Wait for the vegetables to get tender and slightly browned, and then add garlic, followed by the tomato paste. You can then add flour to the mixture and let it cook for a while. It will thicken the lobster bisque. The ingredients may start sticking to the bottom of the pot once the flour has mixed in. Add white wine not just for flavor but also to deglaze the pot. Now it is time to add all the lobster stock to the bisque, but ensure that the shells are removed. If you did not bring a blender, stir vigorously to puree the soup.
Lastly, add the cooked lobster meat and the heavy cream. Stir and cook until the meat is heated enough. That’s it! Velvety smooth lobster bisque that comes together in just about an hour.
It is understandable if you do not have a refrigerator while you’re camping or traveling. It is worth noting that even in refrigeration, the lobster bisque, just like most seafood, should not be stored for more than two days. The delicate nature of the cream and the lobster means that the dish is best enjoyed immediately.
You could also reheat the leftover bisque later on the same day when you prepare it. Please place it in the pot and heat it, and bring it to boil. When reheating, you should also add some more stock and cream for texture.