Lobster Bisque

Lobster Bisque

Lobster Bisque is a classic French soup that radiates sophistication and indulgence. Known for its rich, creamy texture and deep lobster flavor, it has long been a favorite among seafood lovers and is often featured as a starter in fine dining restaurants.

This recipe is a guide to preparing an elegant, homemade lobster bisque from scratch, capturing the essence of a coastal gourmet dish while ensuring it’s approachable enough for anyone to make at home.

With a harmonious balance of tender lobster meat, aromatic herbs, and a luxuriously creamy base, this bisque showcases the sweet and briny profile of lobster in every spoonful. Whether it’s a special dinner or just a cozy meal, this lobster bisque is bound to impress.

Ingredients:

For the Lobster Stock:

• 2 lobster tails or 1 whole lobster (about 1.5 pounds)
• 4 cups water (or seafood stock for deeper flavor)
• 1 small onion, roughly chopped
• 1 carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 2 cloves garlic, peeled and crushed
• 1 bay leaf
• 1 sprig fresh thyme
• 1 tablespoon tomato paste
• Salt and pepper to taste

For the Bisque:

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 garlic clove, minced
• 2 tablespoons all-purpose flour
• 1 cup dry white wine
• 2 cups lobster stock (from above)
• 1 cup heavy cream
• 1/4 cup tomato puree
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• Fresh parsley, finely chopped (for garnish)

Instructions:

Step 1: Prepare the Lobster

Cook the Lobster – If using lobster tails, boil them in a pot with 4 cups of water for about 5 minutes or until the shells are bright red. For whole lobsters, steam or boil until fully cooked, then set aside.

Extract the Meat – Once the lobster is cool enough to handle, remove the meat from the shell. Set the meat aside and keep the shells for making the stock.

Step 2: Make the Lobster Stock

Sauté the Aromatics – In a large pot, add a drizzle of olive oil over medium heat. Add the chopped onion, carrot, celery, and garlic, and cook for about 3–5 minutes until they’re softened and slightly caramelized.

Add Tomato Paste – Stir in the tomato paste, coating the vegetables evenly, and cook for another minute.

Simmer with Shells – Add the lobster shells, water, bay leaf, thyme, and salt and pepper. Simmer for about 30 minutes, allowing the flavors to meld together and the stock to become rich.

Strain the Stock – Strain the mixture through a fine-mesh sieve into a bowl, discarding the solids. Set aside 2 cups of the stock for the bisque.

Step 3: Prepare the Bisque Base

Sauté the Vegetables – In a separate pot, melt the butter over medium heat. Add the finely chopped onion, carrot, and celery, and cook for about 5 minutes until the vegetables are soft and fragrant. Add minced garlic and cook for another minute.

Make a Roux – Sprinkle the flour over the vegetables, stirring constantly to form a roux. This helps thicken the bisque and gives it a smooth, creamy consistency.

Deglaze with Wine – Pour in the white wine, stirring to combine with the roux. Let the wine reduce slightly, cooking off any raw alcohol taste.

Step 4: Combine Stock and Simmer

Add Stock and Cream – Gradually add the reserved lobster stock, stirring as you pour to prevent lumps. Then, add the heavy cream and tomato puree, stirring well.

Season – Stir in the paprika and cayenne pepper, then season with salt and pepper to taste. Let the mixture simmer for about 20 minutes to develop flavors and thicken slightly.

Step 5: Blend and Finish

Blend the Soup – Using an immersion blender, blend the bisque until it reaches a smooth, creamy consistency. Alternatively, you can transfer batches to a countertop blender and blend until smooth.

Add Lobster Meat – Dice the reserved lobster meat into small, bite-sized pieces and add it to the bisque. Allow the lobster to warm in the bisque for a few minutes but avoid overcooking it, as this can make the meat tough.

Step 6: Serve

Garnish – Ladle the bisque into bowls, garnish with freshly chopped parsley, and a dash of paprika for color.

Serve Immediately – Serve the bisque hot, paired with crusty bread or a side salad.

Chef’s Note:

Make-Ahead Tip: You can prepare the lobster stock a day in advance, which enhances the flavor as it sits. Just store it in an airtight container in the fridge and use it the next day.

Adjust the Texture: For a thinner bisque, add a bit more stock or cream as desired. If you prefer a thicker consistency, simmer it longer to reduce.

Lobster Substitutes: If fresh lobster isn’t available, you can use crab meat or even shrimp as a substitute. The flavor will vary but still be delicious.

Nutrition Information (per serving):

• Calories: ~320 kcal
• Protein: 15g
• Fat: 22g
• Saturated Fat: 11g
• Carbohydrates: 12g
• Fiber: 2g
• Sugars: 3g
• Cholesterol: 135mg
• Sodium: 420mg

Please note, these values are approximate and can vary depending on ingredient brands and specific quantities used.

This lobster bisque is a restaurant-quality dish that you can enjoy in the comfort of your own home. Creamy and filled with the delicate taste of lobster, it’s bound to be a memorable addition to any meal.

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