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Can you freeze Lobster Bisque

post #1 of 5
Thread Starter 
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?
post #2 of 5
Quote:
Originally Posted by jerseyhunter View Post
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.
post #3 of 5
You can freeze it, but the lobster meat will degrade a bit.
post #4 of 5
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.
post #5 of 5
Thread Starter 
Thanks for the replies. I froze a small batch to test for the next time.
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