Luxuriously creamy and flavorful, this Lobster Bisque Soup is an elegant dish that showcases tender lobster meat and a rich, homemade stock. Perfect for a cozy night in or a dinner party!
Why You’ll Love This Recipe
- Restaurant-Quality at Home: This recipe delivers a gourmet dish without leaving your kitchen.
- Rich and Creamy: The bisque’s velvety texture pairs beautifully with the sweet, tender lobster meat.
- Impressive Presentation: A sophisticated choice for special occasions or date nights.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 lobster tails
- 1 teaspoon sea salt
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- Fresh herbs (thyme, parsley, bay leaf)
- 1 teaspoon bouillon powder
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- ½ cup white wine
- 4 cups lobster stock
- 1 cup heavy cream
Directions
Lobster Stock
- Boil Lobster Tails: Add lobster tails to a pot of boiling salted water. Cook for 5 minutes until bright red. Remove and set aside.
- Make Stock: Return the lobster shells to the pot with water. Simmer for 15 minutes to extract flavor. Strain and reserve stock.
Bisque
- Sauté Vegetables: In a pot, heat butter and olive oil. Add onion, carrot, celery, and herbs. Cook until softened.
- Build Flavor: Add bouillon powder, garlic, and tomato paste. Stir for 2 minutes. Sprinkle flour and cook briefly.
- Simmer: Deglaze with wine, then add lobster stock. Simmer for 30 minutes.
- Blend and Cream: Blend the soup until smooth. Stir in heavy cream and adjust seasoning.
- Serve: Garnish with lobster meat and herbs.
Servings and Timing
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Servings: 4
Variations
- Spicy Twist: Add cayenne pepper for a spicy kick.
- Seafood Medley: Mix in shrimp, crab, or scallops for added variety.
- Vegetarian Alternative: Substitute lobster with roasted vegetables and use vegetable stock.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 2 months.
- Reheating: Warm gently on the stove to prevent curdling.
FAQs
1. Can I use frozen lobster?
Yes, just thaw it completely before cooking.
2. What can I substitute for lobster stock?
Seafood stock or chicken broth works as alternatives.
3. Can I make this dairy-free?
Use coconut milk or cashew cream as a substitute for heavy cream.
4. Can I prepare the stock in advance?
Yes, the stock can be made up to 2 days ahead.
5. What’s the best way to blend the soup?
An immersion blender is easiest, but a regular blender works too.
6. Can I skip the wine?
Yes, use additional stock or lemon juice for acidity.
7. Is there a way to make it thicker?
Add more flour or a cornstarch slurry to thicken the bisque.
8. Can I use canned lobster?
Fresh lobster is best, but canned can be used in a pinch.
9. Can I make this ahead of time?
Yes, prepare it a day ahead and gently reheat before serving.
10. How can I serve this elegantly?
Serve in small bowls or cups with a garnish of herbs and a drizzle of cream.
Conclusion
Lobster Bisque Soup is a decadent and satisfying dish that elevates any meal. Impress your guests or treat yourself to a restaurant-worthy experience at home with this delicious recipe.
Print
Lobster Bisque Soup
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Soup, Main Course
- Method: Simmering, Blending
- Cuisine: French, Seafood
Description
A rich and creamy Lobster Bisque, made with tender lobster meat, aromatic vegetables, and a luxurious lobster stock. This elegant soup is perfect for special occasions or a cozy, indulgent dinner.
Ingredients
Lobster Stock:
- 2 lobster tails
- 1 teaspoon sea salt
- 5 cups water
Bisque:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- Fresh herbs: thyme, parsley, bay leaf
- 1 teaspoon bouillon powder
- Salt and pepper to taste
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1/2 cup white wine
- 4 cups lobster stock (from above)
- 1 cup heavy cream
- Cayenne pepper (optional)
- Tarragon (for garnish)
Garlic Butter Lobster Meat:
- 2 tablespoons butter
- 4 cloves garlic, minced
- Lobster meat, chopped
- Salt, pepper, and cayenne to taste
Instructions
Lobster Stock:
- Boil Lobster Tails:
- Bring 5 cups of water to a boil with 1 teaspoon of salt.
- Add lobster tails and boil for 5 minutes until bright red. Remove lobster tails.
- Extract Lobster Meat:
- Remove meat from the tails, chop into bite-sized pieces, and refrigerate.
- Simmer Stock:
- Return the lobster shells to the pot. Simmer for 15 minutes to make a flavorful lobster stock. Strain and set aside.
Bisque:
- Sauté Vegetables:
- Heat butter and olive oil in a pot over medium heat. Add onions, carrots, celery, and herbs. Cook until softened.
- Add Seasoning and Tomato Paste:
- Season with bouillon powder, salt, and pepper. Stir in garlic and tomato paste, cooking for 2 minutes.
- Thicken and Simmer:
- Sprinkle flour over the vegetables and cook for another 2 minutes. Deglaze with white wine, allowing it to reduce by half. Add the lobster stock and simmer for 30 minutes.
- Blend and Finish:
- Blend the mixture until smooth using an immersion blender. Return to the pot and stir in the heavy cream. Adjust seasoning with salt, pepper, and cayenne.
Garlic Butter Lobster Meat:
- Cook Lobster Meat:
- In a skillet, melt butter and sauté garlic. Add lobster meat and season with salt, pepper, and cayenne. Cook until warmed through.
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