Description
This Lobster Bisque Recipe offers an easy dinner solution with rich restaurant style flavors. Perfect for a comforting family dinner or a special weeknight meal that everyone will enjoy.
Ingredients
Scale
- 2 whole fresh lobsters about 1½ pounds each or 3–4 lobster tails
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion finely chopped
- 2 carrots finely diced
- 2 celery stalks finely diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- ½ cup seafood stock + 1–2 teaspoons fresh lemon juice
- 4 cups seafood stock
- 1 cup heavy cream
- 1 teaspoon sweet paprika
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
- Optional pinch of cayenne pepper
Instructions
- Bring a large pot of salted water to a rolling boil and cook the lobsters for 8 to 10 minutes then remove them, let cool briefly, extract the meat, chop it, and keep the shells for later.
- Heat olive oil and butter in a big pot over medium heat then add the onion, carrot, and celery and cook for about 8 to 10 minutes until tender.
- Stir in the garlic and cook it very briefly for 30 seconds.
- Add the tomato paste and cook until it darkens slightly, around 2 to 3 minutes, then mix in the flour and cook for another 1 to 2 minutes.
- Pour in the seafood stock combined with lemon juice, scraping the pot bottom and simmer for 2 to 3 minutes.
- Add the reserved lobster shells along with seafood stock, paprika, bay leaf, and thyme, bring everything to a light boil then lower the heat and let it simmer gently for 30 to 40 minutes.
- Remove the bay leaf, puree the mixture until smooth using an immersion blender, and strain it through a fine mesh sieve into a clean pot.
- Stir in the heavy cream and lobster meat, simmer gently for 5 to 7 minutes, then season with salt, pepper, and cayenne if using.
- Serve the bisque hot, ladled into bowls and garnished as you like.
Notes
- For deeper flavor, allow the shells to simmer fully without rushing
- Strain twice for an ultra-smooth texture
- You can prepare the base a day ahead and add cream before serving
- If freezing, do so before adding cream for best results
- Adjust thickness by simmering longer or adding warm stock
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Appetizers, Sides
- Method: Stovetop
- Cuisine: French
Nutrition
- Calories: 350kcal
- Fat: 24g
- Carbohydrates: 12g
- Protein: 20g