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!
Servings: 6
Calories: 229kcal
Ingredients
- 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
Instructions
- 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.
Notes
*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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