Are you a seafood lover who enjoys indulging in a warm bowl of lobster soup? If so, you may have come across two popular options on the menu: lobster bisque and lobster stew.
While both are creamy and delicious, they have distinct differences that set them apart. In this article, we’ll explore the unique characteristics of each soup and help you understand the difference between lobster bisque and lobster stew.
So, grab a bib and get ready to learn about these mouth-watering dishes!
What Is The Difference Between Lobster Bisque And Lobster Stew?
Lobster bisque and lobster stew are two popular types of soup that are often confused with each other. While they share some similarities, there are key differences that set them apart.
Lobster bisque is a smooth and creamy soup that is traditionally made with lobster meat, cream, and wine. It is a pureed soup that is thickened with the crushed shells of the lobster or with rice. Bisque is a French term that refers to a soup that is made from crustaceans such as lobster or crab.
On the other hand, lobster stew is a chunky and hearty soup that is made with pieces of lobster meat and vegetables such as potatoes, onions, and carrots. It is typically thickened with chicken stock instead of cream and does not contain wine.
One of the main differences between these two soups is their consistency. Lobster bisque is smooth and velvety, while lobster stew is chunky and thick. Additionally, lobster bisque has a more refined flavor profile due to the addition of wine and cream, while lobster stew has a more rustic flavor.
What Is Lobster Bisque?
Lobster bisque is a classic French soup that is made with lobster meat, cream, and wine. It is a smooth and creamy soup that is pureed to create a velvety texture. The soup is typically thickened with the crushed shells of the lobster or with rice, which adds a subtle nutty flavor to the soup.
To make lobster bisque, the lobster meat is first cooked in a flavorful stock made with vegetables and spices. The cooked lobster meat is then removed from the stock and set aside. The stock is then strained and used as the base for the soup.
Next, aromatics such as onions, carrots, and celery are sautéed in butter until they are soft and fragrant. Tomato paste and garlic are added to the mixture and cooked until caramelized. White wine and seafood stock are then added to the mixture, along with thyme and bay leaves, to create a rich and flavorful base for the soup.
To thicken the soup, flour is sprinkled into the mixture to create a roux. The roux is then slowly whisked into the stock until it thickens. Heavy cream is then added to the soup to create its signature creamy texture.
Finally, the cooked lobster meat is added back into the soup and warmed through. The soup is then pureed until it is completely smooth and served hot with garnishes such as chives or parsley.
The Ingredients In Lobster Bisque
To make a delicious lobster bisque, you will need a few key ingredients. The main ingredient, of course, is lobster. You can use fresh or frozen lobster tails, langostino, or even shrimp to create the stock. Other important ingredients include seafood stock, mirepoix (a mixture of carrot, onion, and celery), garlic, tomato paste, flour, white wine, and heavy cream.
To make the flavorful lobster stock, you will need one can of seafood stock in addition to water, Herbes de Provence, and salt. The mirepoix is cooked in butter and then garlic and tomato paste are added before thickening with some flour and deglazing with white wine. Heavy cream is then added to give the bisque its rich and creamy texture.
In addition to these ingredients, some recipes may call for additional seasonings such as cayenne pepper or ground coriander seeds. Fresh herbs such as parsley and tarragon can also be used for garnish.
The History Of Lobster Bisque
The history of lobster bisque can be traced back to 17th century France, where it was initially made with crayfish as the primary protein and had a thicker texture known as pottage. The dish evolved over time, and the use of lobster became more common in the 19th century. Lobsters were abundant in the New England region, but they were initially considered a lower-class food. It wasn’t until later that lobster and lobster bisque gained culinary status.
The term “bisque” is believed to have originated from Vizcaya, a Spanish province that borders the Bay of Biscay. The bay is full of shellfish, and the lobsters used in bisque are “bis cuites,” or cooked twice during the soup-making process. They are sautéed lightly first within their shells, simmered in wine mixed with other aromatic ingredients, and then strained. Cream is then added to give it its signature velvety texture.
Interestingly enough, the word bisque had an entirely different culinary meaning in 16th century France. It used to indicate a game bird, such as quail, that was pureed into a soup and served in high societal settings. The recipe evolved during its immigration to America when crustaceans were substituted as the primary ingredient. In the 17th century, a version of bisque came into existence that is more similar to the modern-day soup using the crushed shells of the crustacean.
Lobster bisque has become a staple in many restaurants and households around the world due to its unique flavor and texture. It is often served as an appetizer or main course and can be enjoyed hot or cold. The addition of wine and cream gives it a rich and decadent taste that sets it apart from other types of seafood soups.
What Is Lobster Stew?
Lobster stew is a type of soup that is typically made with chunks of lobster meat and vegetables. The most important part of lobster stew is the base, which is what gives the soup its flavor. To make the base, butter, sherry, clam or lobster juice, and the reserved lobster bodies and shells are added to a stock pot and simmered for about 30 minutes. The mixture is then strained through a fine mesh strainer to remove any remaining shells.
Once the base is made, onions and celery are chopped and added to the pot along with the lobster meat. The lobster meat is gently sauteed in butter until it turns pink, and then half and half is added slowly. The soup is heated over medium heat until hot, but not boiled.
Lobster stew is a hearty and flavorful soup that is perfect for cold winter nights or special occasions. It is often served with oyster crackers for added texture and flavor. While it may not be as refined as lobster bisque, it is a delicious and satisfying dish that is sure to impress.
The Ingredients In Lobster Stew
To make a delicious lobster stew, you will need some key ingredients. The star of the show is, of course, the lobster meat. You will need 1 to 1 1/3 pounds of cooked lobster meat, cut into generous bite-sized chunks.
In addition to the lobster meat, you will need some seasoning to enhance the flavor of the stew. Salt, pepper, and paprika are commonly used, but the amounts can be adjusted to taste.
To make the broth for the stew, you will need 32 ounces of lobster stock or clam juice. Lobster stock is made by simmering lobster shells and other aromatics in water for several hours. Clam juice can be used as a substitute if lobster stock is not available.
Finally, to thicken the stew and add some richness, you will need half-n-half or light cream. A half-stick of butter is also used to add flavor and richness to the stew.
While some recipes may call for additional vegetables such as potatoes or carrots, this particular recipe does not include them. However, feel free to experiment with adding your favorite vegetables to make the stew your own.
The History Of Lobster Stew
Lobster stew has a long and interesting history, dating back to the 1700s. During this time, seafood stews were typically made by warming cooked seafood in butter with wine or stock and spicing it with mace, cloves, or nutmeg. Sometimes bread crumbs were added to thicken the stew, but there was no cream involved. These stews were much more flavorful than what most people are accustomed to today.
The lobster bisque that we know and love today can be traced back to 17th century France. The original version of bisque was made with crayfish as the primary protein and had a thicker texture known as pottage. When the dish made its way to the United States in the 1950s, it evolved and became the lobster bisque that we know today.
Interestingly, there has been a historical shift in the meaning of the word “stew”. In the past, “stewed” referred to cooking something slowly, whereas today we are more likely to use terms like “simmer” or “reduce the heat and cook slowly”. Lobster stew is actually more accurately described as lobster “stewed”. This dish typically does not contain vegetables like carrots, potatoes, peas, and onions that are found in meat stews. Instead, it is made by cooking lobster meat in butter and then adding chicken stock for thickness. The stew is flavored with nutmeg and can be enhanced with tomalley or coral (eggs) for added color.
In Minorca, one of the Balearic Islands belonging to Spain, lobster stew is a renowned dish that can only be eaten in spring and summer when local lobsters are available. The dish is made by adding lobster to a sofrito of onions, tomatoes, garlic, and parsley and boiling it. The stew is typically eaten with thin slices of bread and is considered one of the most famous dishes on the island.
In Maine, lobster stew is perhaps the most popular lobster dish. It is similar to New England clam chowder in that it is based on milk but uses shelled lobster meat instead of clams.
