Description
This Lobster Bisque Soup is a rich, creamy, and flavorful seafood classic. Made with tender lobster meat, a silky-smooth broth, and a touch of sherry, this elegant dish is perfect for special occasions or whenever you crave a luxurious seafood treat. Serve it with crusty bread for a restaurant-quality meal at home!
Ingredients
Units
Scale
For the Lobster Stock:
- 2 lobster tails (or 1 lb cooked lobster meat)
- 2 tbsp butter
- 1 small onion, chopped
- 1 small carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 4 cups seafood or chicken broth
- 1/2 cup dry white wine (or extra broth)
- 1 bay leaf
- 1/2 tsp smoked paprika
For the Bisque:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup sherry (optional, for extra depth)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional, for a little heat)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
Prepare the Lobster Stock:
- Cook the Lobster – In a large pot, bring 4 cups of water to a boil. Add lobster tails and cook for 5-6 minutes, until the shells turn bright red. Remove lobster, let cool, then chop the meat into bite-sized pieces. Set aside.
- Sauté the Aromatics – In the same pot, melt butter over medium heat. Add onion, carrot, celery, and garlic, and cook until soft, about 5 minutes.
- Build the Stock – Stir in tomato paste, white wine, bay leaf, and smoked paprika. Pour in the seafood or chicken broth, then let simmer for 20 minutes.
- Strain the Stock – Remove bay leaf, then strain the stock through a fine sieve, discarding the solids. Set the broth aside.
Make the Bisque:
- Create the Roux – In the same pot, melt butter and whisk in flour. Cook for 1-2 minutes to form a light golden roux.
- Add Liquids – Slowly whisk in the strained lobster stock, heavy cream, milk, and sherry. Stir continuously until the bisque thickens.
- Season & Blend – Add salt, black pepper, and cayenne pepper. For an ultra-smooth texture, use an immersion blender to puree the soup (optional).
- Add the Lobster – Stir in the chopped lobster meat and let it warm through for 2-3 minutes.
Serve & Enjoy:
- Garnish & Serve – Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread or oyster crackers.
Notes
- If you don’t have lobster tails, substitute with shrimp or crab.
- For a deeper seafood flavor, add a splash of fish sauce to the broth.
- Leftovers can be refrigerated for up to 3 days, but avoid freezing as the dairy may separate.
