Description
This classic Lobster Bisque recipe offers a rich, creamy, and flavorful soup featuring tender lobster meat simmered in a fragrant broth made from lobster shells, aromatic vegetables, white wine, and cream. Perfect as a luxurious appetizer or a comforting main course, this bisque combines traditional French techniques with easy-to-follow steps for an impressive seafood dish.
Ingredients
Scale
Main Ingredients
- 2-3 lobster tails (fresh or frozen)
- 2 tablespoons extra virgin olive oil
- ½ cup onion, chopped
- 2 teaspoon minced garlic
- ¼ cup diced celery
- 1 teaspoon fresh thyme
- ½ cup dry white wine (or replace with stock)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Creole seasoning
- ½ teaspoon paprika
- 1 teaspoon white pepper
- 1 tablespoon tomato paste
- 2-2½ cups lobster stock (adjust to desired thickness)
- 1 cup heavy cream
- 2-3 tablespoons butter
- ½ teaspoon cayenne pepper (optional)
Instructions
- Boil Lobster Tails: Boil the lobster tails for 4 minutes until the shells turn slightly red. Remove and let cool.
- Extract Lobster Meat: Crack open the shells by pressing down or cutting down the center with kitchen shears. Remove the lobster meat and set aside.
- Make Lobster Stock: Return the shells to the pot and add 4-5 cups of water. Bring to a boil, reduce to medium-low heat, and simmer for 25 minutes. Strain the stock and discard shells. Reserve 2-2½ cups for the bisque.
- Prepare Lobster Meat: Chop the lobster meat into bite-sized pieces and chill until ready to use.
- Sauté Vegetables and Herbs: Heat olive oil in a saucepan over medium-high heat. Sauté onion, garlic, celery, and thyme for 5 minutes until softened.
- Add Seasonings and Liquids: Slowly add white wine (if using), then stir in Worcestershire sauce, Creole seasoning, paprika, and white pepper. Cook for 1 minute. Stir in tomato paste and lobster stock, then simmer for 10 minutes.
- Incorporate Cream and Butter: Pour in heavy cream and add butter. Stir until butter melts, then remove from heat.
- Puree the Bisque: Carefully transfer the soup in batches to a blender and puree until smooth, or use an immersion blender directly in the pot.
- Season and Heat Lobster Meat: Adjust seasoning with cayenne pepper and salt. Heat a tablespoon of butter in a saucepan over medium heat, add lobster meat, lightly season with Creole seasoning, and simmer for 2 minutes until warmed through.
- Serve: Divide bisque into bowls, top with sautéed lobster meat, and serve immediately.
Notes
- Fresh lobster tails can be found in the frozen seafood section; if using fresh lobsters, ensure they are alive until cooking.
- White wine can be substituted with brandy for a sweeter aroma or omitted entirely by using more stock for an alcohol-free bisque.
- For a smoother bisque texture, strain the blended soup through a fine-mesh strainer.
- Frozen lobsters often go on sale after Valentine’s Day if you want to save money.
- Nutritional information is approximate and may vary depending on ingredient brands and portion sizes.
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 150 mg
