Lobster Bisque
Lobster Bisque is a classic French soup known for its rich, creamy texture and deep seafood flavor.
Traditionally made with lobster shells, broth, cream, and aromatic seasonings, this soup is a luxurious treat that’s perfect for special occasions or as a comforting indulgence. Follow this recipe to create a restaurant-quality Lobster Bisque that will delight your taste
buds and impress your guests.
Ingredients:
(Serves 4)
For the lobster broth:
- 2 whole lobsters (about 1 1/2 pounds each)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1/4 cup tomato paste
- 1 cup dry white wine
- 4 cups fish or seafood stock
- 2 cups water
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- Salt to taste
For the bisque:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1/2 cup dry sherry (optional)
- Salt and white pepper to taste
- Chopped fresh chives or parsley for garnish
How to Make Lobster Bisque:
- Prepare the Lobster Broth:
Start by cooking the lobsters. Bring a large pot of water to a boil. Add the lobsters and cook for about 8-10 minutes until they turn bright red and the meat is cooked through. Remove the lobsters from the pot and let them cool slightly.
Once cooled, remove the lobster meat from the shells. Reserve the shells and set the meat aside for later. Chop the shells into smaller pieces.
- Make the Lobster Stock:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for about 5-7 minutes until the vegetables are softened and aromatic.
Stir in the tomato paste and cook for another 2 minutes, stirring constantly.
Add the chopped lobster shells to the pot and cook for 5 minutes, stirring occasionally.
Pour in the white wine and let it simmer for 5 minutes, allowing the alcohol to evaporate.
Add the fish or seafood stock, water, bay leaves, peppercorns, and season with salt to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 45 minutes to 1 hour, stirring occasionally.
- Strain the Lobster Broth:
Once the broth has simmered and the flavors have developed, strain it through a fine mesh sieve into a clean bowl or another pot. Press down on the solids to extract as much liquid as possible. Discard the solids.
- Prepare the Bisque Base:
In the same pot used for straining (or a clean one), melt the butter over medium heat. Whisk in the flour to create a roux. Cook the roux for about 2-3 minutes, stirring constantly, until it turns a light golden color.
- Finish the Bisque:
Gradually pour the strained lobster broth into the pot with the roux, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the bisque thickens slightly.
- Add Cream and Sherry:
Stir in the heavy cream and dry sherry (if using). Let the bisque simmer for another 5-10 minutes until it reaches your desired consistency. Season with salt and white pepper to taste.
- Serve:
Ladle the hot lobster bisque into bowls. Garnish with chopped fresh chives or parsley. Serve immediately with crusty bread or oyster crackers on the side.
Chef’s Note:
For a smoother bisque, you can blend the soup with an immersion blender after adding the cream and sherry.
Adjust the thickness of the bisque by adding more or less cream according to your preference.
If you prefer a stronger sherry flavor, increase the amount to suit your taste.
Nutrition Value: (Per serving)
- Calories: 550 kcal
- Protein: 24g
- Fat: 37g
- Saturated Fat: 21g
- Cholesterol: 350mg
- Carbohydrates: 20g
- Fiber: 3g
- Sugars: 7g
- Sodium: 1100mg
Enjoy this decadent Lobster Bisque as a starter for a special dinner or as a luxurious treat on a chilly evening. Its velvety texture and rich flavors are sure to be a hit!
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