However, you may keep the bisque in the refrigerator for up to 3 days.
I don’t recommend freezing the soup because the lobster meat will turn rubbery after frozen. First, you melt the butter and then add flour, stir until it becomes smooth.Īdd roux to the bisque soup to thicken to your desired consistency.įor my lightened up version of lobster bisque, I used corn starch slurry to thicken the soup. The cooked rice will be pureed and add to the soup. Cover and cook until all the liquid has been evaporated. Traditionally, lobster bisque is thickened with a rice thickener.Ĭombine rice and chicken stock together in a pot and bring to a simmer. Frequently Asked Questions How to Thicken Lobster Bisque? You can use either, both will lend a more intense and sophisticated flavor to the dish. Professional chefs use brandy or sherry to jazz up the overall taste and nuance of this soup.
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