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Can you freeze Lobster Bisque


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#1 jerseyhunter

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Posted January 01 2011 - 02:31 PM

Lobster was on sale so I made a nice batch, also threw in some shrimp as I did a search. Now the weather warmed and I'm not in the mood for the bisque. It has some light cream in it. Can I freeze in batches or should I just eat it?

#2 skinnywater

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Posted January 01 2011 - 02:52 PM


Quote:








Originally Posted by jerseyhunter
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Lobster was on sale so I made a nice batch, also threw in some shrimp as I did a search. Now the weather warmed and I'm not in the mood for the bisque. It has some light cream in it. Can I freeze in batches or should I just eat it?







You can freeze it.

#3 bob_G

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Posted January 01 2011 - 04:46 PM

You can freeze it, but the lobster meat will degrade a bit.
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#4 jrhjr

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Posted January 02 2011 - 04:41 PM

Not too long, depending on how much fat was used it may not hold up.


It may also "break" when you heat it back up but, you can get around this.





Defrost it first in the fridge, strain out your shrimp etc. (you don't want that overcooked anyway) heat up gently and recombine. If it breaks, make a light roux, add a little cream, and use that to temper your soup before you add the goodies back in, it should recombine.


You can do the same thing with a little corn starch slurry.
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#5 jerseyhunter

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Posted January 03 2011 - 10:57 AM

Thanks for the replies. I froze a small batch to test for the next time.