Lobster Bisque – Rich and Creamy Seafood Soup
This Lobster Bisque is a rich, creamy, and indulgent seafood dish perfect for impressing guests or treating yourself to something special. Made with tender lobster meat, a blend of aromatic vegetables, and a splash of cream, this bisque has layers of flavor that are both comforting and luxurious. Whether you're cooking for a fancy dinner or just craving something rich and savory, this lobster bisque will deliver. It's surprisingly easy to make and will give you a restaurant-quality experience right at home.
Ingredients
- 2 lobster tails (about 1 lb total)
- 4 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 3 tbsp tomato paste
- 1/2 cup dry white wine
- 4 cups seafood or fish stock
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional for heat)
- 1 bay leaf
- 1/2 cup heavy cream
- 1 tbsp fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Directions
Cook the Lobster. Bring a pot of salted water to a boil. Add the lobster tails and cook for 6-8 minutes until they turn bright red and are fully cooked. Remove from the water, let them cool slightly, then remove the meat from the shells. Set the shells aside for stock and chop the lobster meat into bite-sized pieces.
Sauté the Vegetables. In a large pot, melt the butter over medium heat. Add the onion, garlic, carrots, and celery, cooking until softened, about 8-10 minutes.
Build the Base. Stir in the tomato paste and cook for 1-2 minutes. Add the lobster shells, white wine, paprika, cayenne pepper, and bay leaf. Let the wine simmer for 2-3 minutes to cook off the alcohol.
Simmer the Broth. Pour in the seafood stock and bring the mixture to a boil. Lower the heat and let it simmer for 20 minutes to allow the flavors to meld together.
Blend and Strain. Remove the lobster shells and bay leaf from the pot. Use an immersion blender or transfer the mixture to a blender and blend until smooth. Strain the soup through a fine-mesh sieve for a silky texture.
Finish with Cream and Lobster. Return the strained soup to the pot over low heat. Stir in the heavy cream and the chopped lobster meat. Heat for another 5 minutes, but don't let it boil. Season with salt and pepper to taste.
Serve. Ladle the bisque into bowls, garnish with fresh parsley, and serve warm with crusty bread on the side.
Recipe tips
Don't skip using the lobster shells in the stock. They add a deep, rich seafood flavor to the bisque. For a super-smooth texture, use a high-powered blender and strain the soup well. This will give your bisque that signature velvety consistency. You can make the bisque base a day ahead and refrigerate it. When ready to serve, reheat it, then add the cream and lobster meat. A splash of brandy or sherry before blending can add extra depth of flavor.
Nutrition Facts (per serving)
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