Description
If you’re craving a rich, creamy, and flavorful seafood soup, this Lobster Bisque is the perfect choice! Made with tender lobster meat, a velvety smooth broth, and a touch of warmth from aromatic spices, this dish is pure comfort in a bowl. Perfect for special occasions or when you want to treat yourself to a gourmet meal at home.
Ingredients
Scale
For the Lobster Stock:
- 2 lobster tails, shells removed (keep the shells)
- 3 cups seafood or chicken broth
- 1 small onion, chopped
- 1 celery stalk, chopped
- 1 small carrot, chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 bay leaf
- 1 tablespoon olive oil
For the Bisque:
- 2 tablespoons butter
- 1 small shallot, finely chopped
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- ½ cup milk
- ½ cup white grape juice
- 1 teaspoon Worcestershire sauce
- ½ teaspoon cayenne pepper (optional for spice)
- 1 teaspoon lemon juice
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Step 1: Make the Lobster Stock
- Heat olive oil in a large pot over medium heat. Add the lobster shells, onion, celery, carrot, and garlic. Sauté for 5 minutes until fragrant.
- Stir in the tomato paste, paprika, salt, black pepper, and bay leaf. Cook for another 2 minutes.
- Pour in the seafood or chicken broth and bring to a simmer. Let it cook for 15–20 minutes to develop the flavors.
- Strain the stock through a fine-mesh strainer, discarding the solids. Set aside the liquid.
Step 2: Cook the Lobster Meat
- Chop the lobster tail meat into bite-sized pieces.
- In the same pot, melt 1 tablespoon of butter and sauté the lobster meat for 2–3 minutes until just opaque. Remove and set aside.
Step 3: Make the Bisque Base
- Add the remaining butter and shallots to the pot. Sauté for 2 minutes until soft.
- Stir in the flour and cook for 1 minute, stirring constantly to avoid lumps.
- Slowly whisk in the reserved lobster stock and bring to a simmer.
- Stir in the heavy cream, milk, white grape juice, Worcestershire sauce, and cayenne pepper (if using). Simmer for 5–10 minutes until thickened.
Step 4: Blend for a Creamy Texture
- Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches and return to the pot.
Step 5: Add the Lobster & Serve
- Stir in the cooked lobster meat and lemon juice. Simmer for 2 more minutes.
- Ladle into bowls and garnish with fresh parsley. Serve hot and enjoy!
Notes
- Use Fresh Lobster – Fresh lobster tails provide the best flavor, but frozen can work too.
- Don’t Skip the Stock – Simmering the shells enhances the soup’s depth.
- Blend for a Smooth Texture – A creamy bisque should be silky and lump-free.
- Adjust Thickness – If the bisque is too thick, add extra broth; if too thin, simmer longer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cuisine: French