Why You’ll Love This Recipe

This lobster bisque is the ultimate indulgence, perfect for seafood lovers. The delicate flavor of lobster combined with a velvety texture creates a truly comforting experience. The recipe is straightforward, and while it may seem fancy, it’s easy to make at home. Serve it with a crusty piece of bread or a side salad for a complete and satisfying meal. If you’re craving a soup that’s both rich in flavor and easy to prepare, this lobster bisque won’t disappoint.

Ingredients

• 1 lobster (or lobster meat)
• 1 cup lobster stock or seafood stock
• 2 tbsp butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1 celery stalk, diced
• 1 carrot, diced
• 2 tbsp all-purpose flour (or cornstarch)
• 1/4 cup white wine or sherry (optional)
• 1/2 cup tomato sauce
• 1 bay leaf
• 1 tsp paprika
• 1 tsp dried thyme
• Salt and black pepper, to taste
• 1/2 cup heavy cream or half-and-half

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Lobster: Cook the lobster and chop the meat into chunks. Set aside. Prepare the lobster stock using the shells or use store-bought lobster stock.

2. Cook the Vegetables: In a large pot, melt the butter over medium heat. Add the onion, garlic, celery, and carrot. Sauté for about 5 minutes until the vegetables are soft.

3. Make the Roux: Stir in the flour (or cornstarch) to the vegetables and cook for another minute, allowing the flour to absorb the butter and create a roux.

4. Deglaze the Pot: Pour in the white wine or sherry (if using) and allow it to simmer for 2-3 minutes, scraping up any bits from the bottom of the pot.

5. Add Liquids and Spices: Stir in the tomato sauce, lobster stock, bay leaf, paprika, and thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.

6. Blend the Soup: Remove the bay leaf and blend the soup using an immersion blender until smooth. If you don’t have an immersion blender, transfer the soup in batches to a regular blender and return it to the pot.

7. Finish the Bisque: Stir in the cream and adjust seasoning with salt and pepper. Let the bisque simmer for another 10 minutes.

8. Add Lobster: Gently fold in the lobster chunks and heat for an additional 5 minutes until the lobster is warmed through.

9. Serve: Ladle the bisque into bowls and serve hot, optionally garnished with fresh herbs like parsley or chives.

Servings and Timing

• Servings: 4 servings
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 2 hours

Variations

• Wine-Free: Skip the white wine and use additional seafood stock for a non-alcoholic version.
• Gluten-Free: Swap the all-purpose flour with rice or cassava flour for a gluten-free bisque.
• Dairy-Free: Replace butter with olive oil and heavy cream with coconut cream for a dairy-free option.
• Other Seafood: While this recipe uses lobster, you can substitute it with crab, shrimp, or any other seafood of your choice.

Storage/Reheating

• Refrigerating: Store leftovers in an airtight container in the fridge for up to 2-3 days.
• Freezing: You can freeze the bisque for up to 1-2 months. To reheat, place it in a pot on the stove over low heat until warmed through. Avoid reheating in the microwave for the best texture.
• Reheating Tips: When reheating, you may need to add a splash of water or stock to loosen the soup if it thickens too much.

FAQs

How do I make my bisque thicker?

You can make your bisque thicker by adding 1 tablespoon more of flour or increasing the amount of cream. Alternatively, cooking the soup longer on low heat will naturally thicken it as it reduces.

How can I use frozen lobster in this recipe?

Frozen lobster meat should be thawed before adding it to the bisque. Once thawed, cut the lobster into chunks and add it to the soup near the end of cooking, allowing it to heat through slowly.

Can I use lobster tails instead of whole lobster?

Yes, you can use lobster tails. Just make sure to thaw them and chop them into chunks before adding them to the bisque.

Can I make this lobster bisque ahead of time?

Yes, you can prepare the bisque a day ahead. Just store it in the fridge and reheat before serving.

What can I serve with lobster bisque?

Lobster bisque pairs wonderfully with freshly baked bread, croutons, or a light green salad for a balanced meal.

How do I prevent the bisque from curdling?

To avoid curdling, add the cream slowly and stir constantly. Make sure the soup isn’t boiling when you add the cream, as sudden temperature changes can cause it to curdle.

Can I add other seafood to this bisque?

Yes, you can add shrimp, crab, or scallops for an extra seafood boost.

What if I don’t have lobster stock?

If you don’t have lobster stock, you can substitute it with seafood stock or even chicken stock, though the flavor won’t be as rich.

How can I make this bisque spicier?

For a spicier version, you can add a pinch of cayenne pepper or a dash of hot sauce to taste.

Can I make this bisque without wine?

Yes, simply omit the wine and use extra seafood stock for a non-alcoholic bisque.

Conclusion

This lobster bisque is the perfect balance of rich flavors, creamy texture, and indulgent lobster meat. It’s simple to prepare yet offers a sophisticated dining experience. Whether you’re making it for a special occasion or a comforting weeknight meal, this bisque is sure to impress.

Lobster Bisque Recipe

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• Author: Isabella
• Total Time: 2 hours
• Yield: 4 servings
• Diet: Gluten Free

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Description

Lobster bisque is a luxurious, creamy seafood soup that’s perfect for any special occasion or indulgent meal. Made with fresh lobster, rich seafood stock, and a velvety blend of vegetables and cream, it’s a comforting dish that brings warmth and elegance to your table. Whether you’re looking for a decadent appetizer or a main course, this lobster bisque delivers on both flavor and sophistication.

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Ingredients

• 1 lobster (or lobster meat)
• 1 cup lobster stock or seafood stock
• 2 tbsp butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1 celery stalk, diced
• 1 carrot, diced
• 2 tbsp all-purpose flour (or cornstarch)
• 1/4 cup white wine or sherry (optional)
• 1/2 cup tomato sauce
• 1 bay leaf
• 1 tsp paprika
• 1 tsp dried thyme
• Salt and black pepper, to taste
• 1/2 cup heavy cream or half-and-half

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Instructions

• Prepare the Lobster: Cook the lobster and chop the meat into chunks. Set aside. Make lobster stock from the shells or use store-bought stock.

• Cook the Vegetables: In a large pot, melt butter over medium heat. Add diced onion, garlic, celery, and carrot. Sauté for 5 minutes until softened.

• Make the Roux: Stir in the flour (or cornstarch) and cook for 1 minute, forming a roux with the butter.

• Deglaze the Pot: Add white wine or sherry (optional) and simmer for 2-3 minutes, scraping up any fond from the pot.

• Add Liquids and Spices: Stir in tomato sauce, lobster stock, bay leaf, paprika, and thyme. Bring to a boil, then reduce the heat and simmer for 20 minutes.

• Blend the Soup: Remove the bay leaf. Use an immersion blender to blend the soup until smooth (or transfer to a regular blender, then return to the pot).

• Finish the Bisque: Stir in cream, and adjust seasoning with salt and pepper. Simmer for an additional 10 minutes.

• Add Lobster: Gently stir in the lobster chunks and heat for 5 minutes until warmed through.

• Serve: Ladle into bowls, and garnish with fresh parsley or chives if desired. Serve hot.

Notes

• If you don’t have lobster stock, you can use seafood or chicken stock as a substitute, though lobster stock provides a richer flavor.
• For a thicker bisque, you can add more flour or cream, or reduce the soup longer over low heat

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Soup, Seafood
• Method: Stovetop
• Cuisine: American, French