Lobster Bisque Soup

Great chefs have ingenious ways to use less than perfect ingredients to make perfect dishes that diners are requested at each 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 who have contributed to its development in its modern form.

History of biscuit

We can thank the French for many types of biscuit that we enjoy today. All bisque soups are smooth, creamy and spicy broth-based cast of crustaceans, including the size of lobsters, shrimps, crabs and prawns, even.

It should be noted that cream soups made with vegetables and mashed roasted like pumpkin, tomatoes and mushrooms, soups and seafood bisque is not considered technically despite the general assignment of these soups. Fish soup containing chunks of ingredients, whereas biscuit has a smooth texture with any of the pieces.

The term "soup" is often seen as derived from the Bay of Biscay, an area known for its copious amounts of seafood. However, this etymology is not widely accepted in culinary circles.

Instead, the term comes from the doubt "cuites bis" meaning twice cooked. This is in reference to the actual process of preparing seafood bisque of all kinds - first, the seafood saute lightly while in their shells and, secondly, simmer the seafood with other ingredients , drain and add the cream. Read More