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.
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
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