Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lobster Bisque Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

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