Creamy Lobster Bisque (Printable View)

Velvety lobster soup with rich flavor and smooth texture, perfect for elegant dining occasions.

# Ingredient List:

→ Seafood

01 - 2 whole lobsters (about 3.3 lbs total), cooked, meat removed and shells reserved

→ Vegetables & Aromatics

02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 1 celery stalk, chopped
05 - 1 medium carrot, chopped
06 - 2 cloves garlic, minced
07 - 2 tablespoons tomato paste

→ Liquids

08 - 1/2 cup dry white wine
09 - 4 cups seafood or fish stock
10 - 1 cup heavy cream

→ Seasonings

11 - 1 bay leaf
12 - 1/4 teaspoon paprika
13 - 1/4 teaspoon cayenne pepper (optional)
14 - Salt and freshly ground black pepper, to taste

→ Garnish

15 - 1 tablespoon fresh chives or tarragon, finely chopped
16 - Lemon wedges (optional)

# How to Make It:

01 - Remove lobster meat from shells, chop into bite-sized pieces, cover and refrigerate. Reserve the shells for broth.
02 - In a large pot, melt butter over medium heat. Add onion, celery, and carrot, cooking until softened, about 6 minutes.
03 - Incorporate minced garlic and tomato paste into pot. Sauté for 2 minutes until fragrant.
04 - Add reserved lobster shells to the pot. Stir and cook for 4 minutes to extract flavor.
05 - Pour in white wine, scraping up browned bits from the bottom. Simmer for 2 minutes to reduce.
06 - Add seafood stock, bay leaf, paprika, and cayenne pepper. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
07 - Remove lobster shells and bay leaf. Purée the soup base with an immersion blender or in batches using a blender until smooth.
08 - Return bisque to low heat, stir in heavy cream, and gently simmer for 5 minutes.
09 - Stir in lobster meat, reserving some for garnish. Season with salt and pepper. Heat through for 2–3 minutes without boiling.
10 - Ladle bisque into bowls. Garnish with reserved lobster meat and fresh herbs. Serve with lemon wedges if desired.

# Expert Suggestions:

01 -
  • It tastes restaurant-quality but doesn't demand your entire evening or a liquor cabinet's worth of ingredients.
  • The shells do most of the flavor work for you, turning what would normally be waste into the foundation of something spectacular.
  • Cream makes it silky without overshadowing the actual taste of lobster, which is often buried under stronger spirits.
  • You can make it ahead and reheat it gently; it actually tastes better the next day.
02 -
  • Don't let the blended bisque boil after you add the cream—high heat will cause it to separate and look grainy instead of smooth, so keep the burner on low the entire time.
  • If you roast the lobster shells in a 400°F oven for 10 minutes before adding them to the pot, the bisque will have a deeper, toasted flavor that's almost haunting.
03 -
  • If your bisque tastes flat even after seasoning, a squeeze of fresh lemon juice at the end wakes everything up without adding cream or salt.
  • Cold heavy cream stirred in slowly off heat is the secret to a bisque that's smooth instead of separated—patience here pays off immediately.

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