Description
This rich and creamy Lobster Bisque is a luxurious seafood soup featuring tender lobster meat simmered in a flavorful broth infused with aromatic vegetables, white wine, and cream. Perfect for an elegant dinner or special occasion, this bisque provides a silky smooth texture and a robust lobster flavor.
Ingredients
Scale
Seafood
- 2-3 lobster tails (fresh or frozen)
Aromatics
- 2 tablespoons extra virgin olive oil
- ½ cup onion, chopped
- 2 teaspoons minced garlic
- ¼ cup diced celery
- 1 teaspoon fresh thyme
Liquids and Seasonings
- 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
- 1 cup heavy cream
- 2-3 tablespoons butter
- ¼ – ½ teaspoon cayenne pepper (optional)
Instructions
- Boil lobster tails: Boil the lobster tails for 4 minutes or until the shells turn slightly red. Remove them from the pot and let cool, reserving the cooking water for later use.
- Remove lobster meat: Once cool, crack open the lobster shells by pressing down firmly or cutting down the center with kitchen shears. Remove the meat carefully and set aside.
- Make lobster stock: Return the cracked lobster shells to the pot and add 4-5 cups of water. Bring to a boil, then reduce to medium-low and simmer for 25 minutes or longer if possible. Strain the stock, discard the shells, and reserve 2-2½ cups for the bisque. Save any extra stock for another use.
- Chop lobster meat: While simmering the stock, chop the lobster meat into bite-sized pieces and chill until ready to use.
- Sauté aromatics: Heat olive oil in a medium saucepan over medium-high heat. Sauté onion, garlic, celery, and thyme for 5 minutes until softened and fragrant.
- Add wine and seasonings: Slowly add white wine (or stock if preferred), then stir in Worcestershire sauce, Creole seasoning, paprika, and white pepper. Cook for about a minute to blend the flavors.
- Combine tomato paste and stock: Stir in tomato paste, then pour in the reserved lobster stock. Bring to a simmer and cook for 10 minutes to concentrate flavors.
- Add cream and butter: Pour in the heavy cream and butter, allowing the butter to melt completely. Remove the pot from heat.
- Puree bisque: Carefully transfer the mixture to a blender and puree in batches to avoid pressure buildup, or use an immersion blender directly in the pot until the bisque is smooth.
- Adjust seasoning: Season with cayenne pepper and salt to taste, stirring well.
- Heat lobster meat: In a separate saucepan over medium heat, melt a tablespoon of butter and add the chopped lobster meat. Lightly season with Creole seasoning and simmer for 1-2 minutes until warm.
- Serve: Ladle the bisque into bowls, top each with warmed lobster meat, and serve immediately for a rich and satisfying appetizer or main course.
Notes
- Lobster tails can be found fresh or frozen in most grocery stores; if using live lobster, keep it alive until cooking for best freshness.
- Replace white wine with brandy for a sweeter aroma or use extra stock to keep the bisque alcohol-free.
- Use a fine-mesh strainer after blending for an ultra-smooth texture if desired.
- Frozen lobster tends to be more affordable after Valentine’s Day, perfect for budget-conscious cooks who don’t mind waiting.
- Nutritional information may vary depending on ingredient brands and quantities.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 140 mg
