Great chefs are creative ways to use less than perfect ingredients to make perfect dishes that diners request at every session of wine and dinner. The lobster bisque soup is a dish perfect example. Before discussing the intricacies of preparation and the subtlety of its flavors, is a good idea to know the origins of this delicious soup. After all, the appreciation of food begins with an appreciation of its history and even the many people who contributed to its development in its modern form.
Background bisques
We can thank the French for many types of seafood soup that we enjoy today. All soups seafood soups are smooth, creamy and spicy wines from the voltage crustaceans the size of lobsters, shrimp, crabs and crayfish, even. It should be noted that cream soups and mashed roasted vegetables like squash, tomatoes and mushrooms and seafood soups are not technically considered bisques despite the general allocations of those soups. Fish soup containing chunks of ingredients, while bisques have a smooth texture with any of the pieces. The term "bisque" is often regarded as derived from the Bay of Biscay, an area known for its abundance of seafood. However, this etymology is not widely accepted in culinary circles.
Instead, the term comes from the question "bis troubles," meaning twice cooked. This is in reference to the current process of preparing seafood seafood soups of all kinds - first, the seafood saute lightly while still in their shells and, secondly, simmer shellfish with other ingredients, drain and add the cream. Read More
Background bisques
We can thank the French for many types of seafood soup that we enjoy today. All soups seafood soups are smooth, creamy and spicy wines from the voltage crustaceans the size of lobsters, shrimp, crabs and crayfish, even. It should be noted that cream soups and mashed roasted vegetables like squash, tomatoes and mushrooms and seafood soups are not technically considered bisques despite the general allocations of those soups. Fish soup containing chunks of ingredients, while bisques have a smooth texture with any of the pieces. The term "bisque" is often regarded as derived from the Bay of Biscay, an area known for its abundance of seafood. However, this etymology is not widely accepted in culinary circles.
Instead, the term comes from the question "bis troubles," meaning twice cooked. This is in reference to the current process of preparing seafood seafood soups of all kinds - first, the seafood saute lightly while still in their shells and, secondly, simmer shellfish with other ingredients, drain and add the cream. Read More
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