A Soup with a Distinguished History
Lobster bisque traces its origins to 17th-century France, where resourceful cooks discovered that simmering crustacean shells produced an intensely flavored broth far richer than anything made from meat alone. The word bisque itself likely derives from the Bay of Biscay, where fishermen first developed the technique of crushing and straining shellfish shells to create a smooth, concentrated base. Over the centuries, the recipe evolved from a rustic fisherman's soup into one of fine dining's most elegant starters. When American steakhouses adopted lobster bisque in the mid-twentieth century, it found its natural home, setting the stage for the rich, indulgent meals that would follow.
What Makes a Great Lobster Bisque
The difference between a mediocre lobster bisque and an exceptional one lies in technique and ingredients. Great bisque starts with roasting lobster shells until deeply caramelized, extracting every bit of flavor before building the soup. Brandy or cognac is added and flamed to deglaze, contributing a sophisticated warmth. Heavy cream creates the signature velvety texture, but it should enhance, not overwhelm, the lobster flavor. The soup is strained multiple times until perfectly smooth, then finished with butter and a touch of sherry. At Blu' Steakhouse, the Lobster Bisque at $16 reflects this painstaking process, delivering a bowl that captures the pure essence of lobster in every silky spoonful.
Why Lobster Bisque Belongs at a Steakhouse
Lobster bisque works as a steakhouse starter because it accomplishes two important things simultaneously. First, it awakens the palate with rich, savory flavors that prepare your taste buds for the intensity of a prime steak. Second, it provides a textural contrast to what follows, with the soup's silky smoothness setting up the satisfying chew and sear of a perfectly cooked cut of beef. This is culinary pacing at its finest. The bisque says: we are here to indulge, and we are starting at a high level. At Blu' Steakhouse, ordering the Lobster Bisque before your Filet Mignon at $55 or NY Strip at $65 creates a progression that elevates the entire meal.
Bisque vs Other Steakhouse Soups
While lobster bisque gets the spotlight, other soups compete for the opening course at fine steakhouses. French onion soup, with its caramelized onions and melted Gruyere cap, offers a different kind of richness. At Blu' Steakhouse, the French Onion Soup at $13 provides a more rustic, hearty alternative to the bisque. The choice often depends on what follows. If your entree is a rich, heavily marbled steak, the relatively lighter French onion might be the wiser starter. If you are ordering a leaner cut or a seafood entree like the Glacier Sea Bass at $45, the lobster bisque creates a richer foundation. Both are excellent, but they serve different roles in the architecture of your meal.
Ordering Lobster Bisque Like a Pro
When your lobster bisque arrives at the table, take a moment to appreciate its appearance. A well-made bisque should have a deep coral color and a glossy surface that suggests its richness. Many restaurants garnish with a drizzle of cream, a claw meat garnish, or a touch of chive oil. Taste it first without stirring to experience the different temperature layers and flavor concentrations. The best bisques are seasoned assertively but not aggressively, with the lobster flavor leading the way. At Blu' Steakhouse, the Lobster Bisque at $16 sets the tone for the entire dinner. Pair it with a glass of Champagne or dry white wine and let it signal the beginning of an exceptional steakhouse evening at 1900 Harrison St.
Ready to Experience Blu' Steakhouse?
Open Wednesday–Saturday from 5 PM. Located at 1900 Harrison St, Hollywood, FL 33020.