Description
This savory lobster bisque is a luxurious and creamy soup that highlights the sweet and delicate flavor of lobster. Made with aromatic vegetables, fresh herbs, white wine, and seafood stock, it is carefully simmered and blended to create a smooth, indulgent bisque that will wow every taste bud. Perfect as an impressive starter or elegant main course, this recipe serves 4 and takes about 1 hour 40 minutes from start to finish.
Ingredients
Scale
Seafood
- 4 lobster tails
Vegetables & Herbs
- 1 small yellow onion, diced
- 3 stalks celery, chopped
- 2 carrots, chopped
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh rosemary leaves
- 4 cloves garlic, minced
- Chopped fresh parsley for garnish
Liquids & Dairy
- 5 to 6 cups seafood stock
- 1.5 cups dry white wine
- 0.5 cup heavy cream
Fats & Oils
- 2 tablespoons olive oil
- 1 tablespoon butter
Other
- 1 teaspoon salt (plus more to taste)
- Freshly ground black pepper to taste
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 bay leaf
Instructions
- Boil Lobster Tails: Fill a large pot with 6 cups of water, add 1 teaspoon salt, and bring to a boil. Add the lobster tails, cover, and boil for 4 to 5 minutes until they turn vibrant and are cooked through.
- Cool and Chop Lobster Meat: Remove lobster tails from water and set aside to cool. Once cool enough to handle, carefully remove the meat from the shells and chop into bite-sized pieces. Reserve for later.
- Sauté Vegetables and Herbs: Heat a Dutch oven over medium heat and add olive oil and butter. Add diced onion, chopped celery, and carrots. Stir in chopped thyme and rosemary, season with salt and pepper, and cook for 5 to 6 minutes until vegetables soften.
- Add Garlic and Tomato Paste: Stir in minced garlic and cook for about 20 seconds until fragrant. Then add tomato paste, stirring to coat the vegetables, and cook for 2 minutes to develop flavor.
- Add Flour: Sprinkle flour over the vegetable mixture and cook for an additional minute, stirring constantly to avoid lumps.
- Deglaze and Simmer: Carefully pour in seafood stock and white wine while stirring to combine. Add the bay leaf. Reduce heat to a simmer and cook for about 30 minutes, stirring occasionally, allowing flavors to meld.
- Remove Bay Leaf and Blend: Remove the bay leaf from the pot. Using an immersion blender (or carefully transfer to a standard blender), blend the soup until smooth and creamy.
- Finish Bisque: Stir in the heavy cream and the reserved lobster meat. Heat for 5 minutes until lobster is warmed through and the bisque is rich and velvety.
- Season and Serve: Taste the bisque and adjust seasoning by adding more salt and freshly ground black pepper if needed. Garnish with chopped fresh parsley and serve hot.
Notes
- Use fresh or frozen lobster tails; cooking time may vary slightly with size.
- For extra richness, you can substitute half the seafood stock with lobster broth or clam juice.
- If you prefer a chunkier bisque, reserve some lobster meat before blending and stir it in afterward.
- Be cautious when blending hot liquids to avoid burns; blend in batches if necessary.
- This bisque freezes well – store in an airtight container for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Keywords: lobster bisque, seafood soup, creamy lobster soup, French bisque, elegant dinner starter
