Description
This Lobster Bisque Soup is a rich, creamy, and luxurious seafood delight. Made with fresh lobster, butter, cream, and aromatic herbs, this classic French dish is perfect for a gourmet dinner at home. Pair it with crusty bread for the ultimate indulgence!
Ingredients
Units
Scale
For the Lobster Stock:
- 2 lobster tails (shells reserved)
- 4 cups seafood or chicken broth
- 1 cup water
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 bay leaf
- 1/2 tsp salt
For the Bisque:
- 3 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1/2 tsp paprika
- 1/4 cup dry white wine (optional)
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tbsp cornstarch (mixed with 2 tbsp water)
- Salt & black pepper, to taste
- 1 tbsp lemon juice
- Fresh chopped parsley for garnish
Instructions
- Prepare the Lobster Stock:
- In a pot, bring seafood broth, water, onion, garlic, celery, carrot, bay leaf, and salt to a boil.
- Add lobster shells and simmer for 20 minutes. Strain and set aside.
- Cook the Lobster Meat:
- In a pan, melt 1 tbsp butter and sauté lobster meat until opaque (about 3–4 minutes). Remove and chop into bite-sized pieces.
- Make the Bisque Base:
- In a large pot, melt the remaining butter and sauté onion and garlic until soft.
- Stir in tomato paste and paprika, cooking for 1 minute.
- Pour in white wine and let it reduce for 2 minutes.
- Simmer & Blend:
- Add the lobster stock, heavy cream, and milk. Bring to a simmer.
- Use an immersion blender to blend until smooth (or blend in batches).
- Stir in cornstarch slurry and simmer until thickened.
- Finish & Serve:
- Add the cooked lobster meat, lemon juice, salt, and pepper to taste.
- Garnish with parsley and serve hot with toasted bread.
Notes
- For extra depth, add a splash of cognac or brandy before blending.
- If you prefer a chunkier texture, skip blending and leave the veggies whole.
- Store leftovers in an airtight container in the fridge for up to 3 days.
