Description
A rich and creamy Lobster Bisque recipe featuring tender lobster meat simmered in a flavorful lobster stock with aromatic vegetables, spices, and finished with heavy cream and butter for a luxurious soup experience.
Ingredients
Scale
Lobster and Stock
- 2-3 lobster tails (fresh or frozen)
- 4-5 cups water (for simmering shells)
- 2-2½ cups lobster stock (reserved from simmering shells)
Vegetables and Aromatics
- ½ cup chopped onion (75g)
- 2 teaspoons minced garlic (6g)
- ¼ cup diced celery (25g)
- 1 teaspoon fresh thyme (1g)
Liquids and Seasonings
- 2 tablespoons extra virgin olive oil (30ml)
- ½ cup dry white wine (120ml), or replace with stock
- 2 teaspoons Worcestershire sauce (10ml)
- 1 teaspoon Creole seasoning (3g)
- ½ teaspoon paprika (1g)
- 1 teaspoon white pepper (2g)
- 1 tablespoon tomato paste (25g)
- ¼ – ½ teaspoon cayenne pepper (1-2g, optional)
Dairy and Fat
- 1 cup heavy cream (240ml)
- 2-3 tablespoons butter (28-44g)
Instructions
- Boil Lobster Tails: Boil the lobster tails for 4 minutes until the shells turn slightly red. Remove and let them cool.
- Remove Meat: Place tails on their side and crack open the shells using your thumbs or kitchen shears to remove the lobster meat carefully.
- Prepare Stock: Return the shells to the pot, add 4-5 cups water, bring to a boil, then simmer on medium-low for 25 minutes. Strain and discard shells. Reserve 2-2½ cups stock for the bisque.
- Chop Lobster Meat: Chop the lobster meat into bite-sized pieces and chill until use.
- Sauté Vegetables: Heat olive oil in a medium saucepan over medium-high heat. Sauté onion, garlic, celery, and thyme for 5 minutes until soft and fragrant.
- Add Wine and Seasonings: Slowly add the white wine (if using), then stir in Worcestershire sauce, Creole seasoning, paprika, and white pepper. Cook for about 1 minute to blend flavors.
- Add Tomato Paste and Stock: Stir in tomato paste followed by the reserved lobster stock. Simmer for 10 minutes to reduce slightly.
- Add Cream and Butter: Pour in heavy cream and add butter, allowing it to melt completely. Remove from heat.
- Blend Bisque: Carefully transfer the soup in batches to a blender and puree until smooth, or use a stick blender directly in the pot. Be cautious to prevent pressure buildup.
- Season and Heat Lobster Meat: Adjust seasoning with cayenne pepper and salt to taste. In a separate pan, melt 1 tablespoon butter over medium heat, add chopped lobster, lightly season with Creole seasoning, and gently simmer for 2 minutes to warm.
- Serve: Divide the bisque into bowls, top with the warmed lobster meat, and serve immediately.
Notes
- Use live lobsters if possible and keep them alive until cooking for best freshness.
- White wine can be replaced with brandy for a sweeter aroma or stock for an alcohol-free version.
- Strain the bisque after blending through a fine-mesh strainer for an extra smooth texture.
- Frozen lobster tails are often more affordable around Valentine’s Day.
- Adjust thickness of bisque by varying the amount of lobster stock added.
- Be cautious when blending hot liquids to avoid pressure buildup.
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 110 mg
