Lobster Bisque
Creamy, flavorful, and loaded with big pieces of lobster; it's everything Lobster Bisque is meant to be! Made with staple ingredients and easy step-by-step instructions. It's the best way to make those special lobster dinners truly shine!
Prep Time10 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr
Course: Appetizer, Main Course, Soup
Cuisine: French
Keyword: bisque, lobster, lobster bisque, seafood, soup
Servings: 6
Calories: 229kcal
Author: Nicole Beaulieu
- 5 cups water
- 4 lobster tails* 3-4 oz each
- 4 tbsp butter unsalted
- 1 medium onion diced, about 1 cup
- 1 large carrot sliced, about 1/2 cup
- 2 ribs celery sliced, about 1/2 cup
- 2 cloves garlic minced
- 1/4 cup flour all-purpose
- 1 1/2 cups white wine
- 2 tbsp tomato paste
- 1 tsp bouillon I used seafood, you can use chicken or veggie
- 1 tsp Old Bay seasoning
- 3 sprigs fresh thyme
- 3/4 cup half and half cream 10% MF. You can use heavy cream instead.
- 1/4 tsp salt or to taste
- 1/2 tsp pepper or to taste
- chives chopped, for garnish
Pour the water into a medium-sized pot and bring it to a boil. Add the lobster tails and cook for 3-5 minutes, or until the shells are vibrant red and meat is no longer translucent. Reserve the water in the pot. Remove the meat from the shells and set it aside.
Add the shells back to the pot of water, and bring the water to a boil. Reduce the heat to a gentle simmer and cook the shells for 20-30 minutes. Use a slotted spoon to remove any foam from the surface of the water. Strain the water into a large measuring cup and discard the shells. You should have about 4 cups of water. If you have less, top the measuring cup up to the 4 cup mark with water or broth.
Melt the butter in a large, heavy-based pot over medium-high heat. Add the onion, carrot, and celery. Saute for 4-5 minutes, stirring occasionally, or until the veggies begin to brown. Stir in the garlic and cook for another 30 seconds.
Add the flour. Stir well, then let it cook for about 1 minute. Whisk in the wine and tomato paste until completely smooth. Let it bubble for 1-2 minutes. Add your prepared lobster shell stock, the bouillon, Old Bay, and thyme to the pot.
Bring the soup to a boil, then reduce to a simmer. Simmer for 10-15 minutes, or until slightly reduced. Use an immersion blender to blend the soup until it's completely smooth. Stir in the cream, and season with salt and pepper to taste.
Roughly chop the lobster meat and stir it into the pot, or portion individually into the bowls before filling them with bisque. Garnish with chives to serve.
*You can also use two 1 - 1 1/4 lb lobsters
Nutritional information is an estimate and may vary depending on the ingredients you use.
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Calories: 229kcal | Carbohydrates: 12g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 433mg | Potassium: 340mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2522IU | Vitamin C: 5mg | Calcium: 105mg | Iron: 1mg