Description

This classic Lobster Bisque recipe features tender lobster meat in a rich, creamy, and flavorful soup made with lobster stock, aromatic vegetables, and a touch of spice. Perfect as an elegant appetizer or main course, it delivers a luxurious seafood experience with a smooth texture achieved by blending and careful simmering.

Ingredients

Scale

Seafood

2-3 lobster tails (fresh or frozen)

Vegetables and Aromatics

½ cup (75g) onion, chopped
2 teaspoon (6g) minced garlic
¼ cup (25g) diced celery
1 teaspoon (1g) fresh thyme

Liquids and Sauces

2 tablespoons (30ml) extra virgin olive oil
½ cup (120ml) dry white wine, or replace with stock
2 teaspoons (10ml) Worcestershire sauce
2-2½ cups (473-600ml) lobster stock (adjust to desired thickness)
1 cup (240ml) heavy cream
2-3 tablespoons (28-44g) butter

Spices and Seasonings

1 teaspoon (3g) Creole seasoning
½ teaspoon (1g) paprika
1 teaspoon (2g) white pepper
¼ – ½ teaspoon (1-2g) cayenne pepper (optional)
Salt to taste (estimated 1 teaspoon)

Other

1 tablespoon (25g) tomato paste

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Instructions

Boil Lobster Tails: Boil the lobster tails for 4 minutes until the shells turn slightly red. Remove and let them cool completely to handle safely.
Remove Lobster Meat: Place the cooled lobster tails on their side. Press down firmly to crack the shell or cut down the center with kitchen shears. Remove the lobster meat and set aside. Keep the shells for stock.
Make Lobster Stock: Return the shells to the pot and add 4-5 cups of water. Bring to a boil, then reduce heat to medium-low and simmer for 25 minutes or longer if possible. Strain the stock, reserving 2-2½ cups for the bisque and saving the rest for another use.
Prepare Lobster Meat: Chop the lobster meat into bite-sized pieces and chill until ready to use.
Sauté Aromatics: Heat olive oil in a medium saucepan over medium-high heat. Sauté onion, garlic, celery, and thyme for 5 minutes until softened and fragrant.
Add Wine and Seasonings: Slowly add white wine (or stock if preferred), then stir in Worcestershire sauce, Creole seasoning, paprika, and white pepper. Cook for about 1 minute to combine flavors.
Simmer with Tomato Paste and Stock: Stir in tomato paste and lobster stock. Simmer for 10 minutes to develop the bisque flavor.
Add Cream and Butter: Pour in heavy cream and add butter. Allow butter to melt fully, then remove from heat.
Blend the Bisque: Carefully transfer the bisque in batches to a blender and puree until smooth, or use a stick blender directly in the pot. This ensures a creamy texture.
Adjust Seasoning: Taste and season with cayenne pepper and salt as desired for heat and balance.
Warm Lobster Meat: In a separate saucepan over medium heat, melt 1 tablespoon of butter. Add the chopped lobster meat, sprinkle with Creole seasoning, and simmer for 2 minutes until warmed through.
Serve: Divide the bisque into bowls, top with warm lobster meat, and serve immediately for the best flavor and texture.

Notes

Fresh lobster tails provide the best flavor but frozen is convenient and commonly available.
White wine can be substituted with brandy for a sweeter aroma, or with additional stock for an alcohol-free version.
Using a fine-mesh strainer after blending will yield an even smoother bisque texture.
Frozen lobsters are often on sale right after Valentine’s Day, offering a budget-friendly option.
Nutritional values are estimates and may vary depending on exact ingredients used.

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 4 g
Sodium: 650 mg
Fat: 30 g
Saturated Fat: 18 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 15 g
Cholesterol: 150 mg