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Creamy Lobster Bisque Recipe

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4.2 from 15 reviews

This Easy Creamy Lobster Bisque is a luxurious homemade seafood soup made from scratch using fresh lobster tails, lobster shells for the stock, and cooked lobster meat. Featuring a rich and velvety texture enhanced by butter, cream, and a touch of white wine, this bisque is perfect as an appetizer, lunch, or dinner to impress without dining out.

Ingredients

Broth Ingredients

  • 2 lobster tails (about 1.5 pounds each), fresh or thawed if frozen
  • 5 cups water
  • ½ tablespoon Better Than Bouillon Lobster Base (optional for enhanced flavor)
  • 1 cup dry white wine (Pinot Grigio recommended)
  • Salt and pepper to taste
  • 1 bay leaf

Bisque Ingredients

  • 2 medium carrots, thinly chopped
  • 2 celery stalks, thinly chopped
  • 1 cup onions, chopped
  • 6 oz tomato paste (use half, about 3 oz, for less tomato flavor)
  • 4 tablespoons unsalted butter (3 tablespoons for bisque, 1 tablespoon for lobster meat)
  • 2 tablespoons all-purpose flour
  • 2 sprigs fresh thyme
  • 1 cup heavy whipping cream
  • ½ cup dry white wine (Pinot Grigio)
  • Salt and pepper to taste

Instructions

  1. Cook the lobster tails: Add the lobster tails and 5 cups of water to a large pot. Bring the water to a boil and cook the lobster tails for 7 minutes until shellfish is just cooked through.
  2. Cool and remove lobster meat: Remove the lobster tails and let them cool for about 5 minutes. Then, carefully remove the meat from the shells. Store the lobster meat in the fridge and keep the shells for stock.
  3. Make lobster stock: Add the lobster shells back to the pot with the Better Than Bouillon, bay leaf, white wine, salt, and pepper. Bring to a boil, then cover and reduce heat to medium. Let the broth simmer for 25 minutes to extract flavors.
  4. Strain the broth: Place a large strainer over a bowl and pour the broth through it to remove the shells. Set the strained lobster broth aside.
  5. Sauté vegetables: Using the same pot, melt 3 tablespoons of butter over medium heat. Add the chopped celery, carrots, and onions. Sauté for 6-7 minutes until the vegetables have softened.
  6. Add flour and make roux: Sprinkle the flour over the vegetables and stir continuously until fully incorporated, cooking for about 1-2 minutes to remove the raw flour taste.
  7. Combine bisque ingredients: Pour the lobster broth back into the pot. Add fresh thyme, heavy whipping cream, tomato paste, ½ cup white wine, and salt and pepper to taste. Stir well to combine.
  8. Cook bisque: Bring the pot to a boil and cook for 10-12 minutes until vegetables are tender and the soup thickens slightly.
  9. Blend the soup: Use an immersion blender directly in the pot or carefully transfer the soup to a blender. Blend until smooth and velvety, paying particular attention to fully pureeing the carrots.
  10. Cook lobster meat: Heat a skillet over medium-high heat, add the remaining 1 tablespoon of butter and the reserved lobster meat. Sauté for 2-3 minutes until lobster is warmed through and slightly seared.
  11. Serve: Ladle the creamy lobster bisque into bowls and top generously with the cooked lobster meat. Enjoy hot.

Notes

  • You can substitute the fresh lobster tails with thawed frozen lobster tails if fresh is unavailable.
  • The Better Than Bouillon Lobster Base is optional but adds deeper lobster flavor to the stock.
  • Adjust tomato paste quantity based on your preference for tomato intensity in the bisque.
  • For a smoother bisque, strain the blended soup through a fine mesh sieve after blending.
  • Pair the bisque with crusty bread or a light salad for a luxurious meal.

Find it online: https://marthatasty.com/creamy-lobster-bisque-recipe/