You’ve tried everything to make lobster bisque — a drip bisque maker, a percolator, French press, AeroPress, even a pressure lobster bisque maker — and sure, it tastes great, but you can’t help but feel that none of it captures the true essence of what lobster bisque really is. Too many steps. Too many moving parts. Shouldn’t lobster bisque be simple? Despite its rich and delicate flavor profile, lobster bisque is nothing more than a slurry of ground-up crustaceans brought to a boil and served in a cup. Why do we need to resort to clever machines to enjoy one of mankind’s oldest soups?
Fortunately, lobster bisque can be neatly and beautifully prepared using a pour over method that captures the radical simplicity of lobster bisque. With just a Chemex and a kettle, some herbs, pre-made lobster bisque mix, lobster tail and imitation crab meat, you can easily prepare a delightful cup of lobster bisque with all of the artistry its history commands.
To make a lobster bisque pour over, you’ll need:
Chemex
#4 filter
Hario Buono kettle
Lobster bisque mix
Parsley
Thyme
Lobster tail
Imitation crab meat
Mince the herbs, take the meat out of the lobster tail and blend the lobster tail and imitation crab meat together in a food processor.
Place the uncooked meat at the bottom of the Chemex. The hot lobster bisque mix will cook the meat when it reaches the bottom. Place a fresh #4 coffee filter in the mouth of the Chemex and then add the minced herbs to the filter.
Heat the lobster bisque mix in a Hario Buono kettle until boiling.
Once the lobster bisque mix is hot, pour the bisque over the herbs and allow the mixture to drip through the filter and onto the meat.
Allow several minutes for the hot lobster bisque mix to completely cook the lobster all the way through.
Serve your fresh lobster bisque in a well-designed mug — and enjoy!