Description
This Velvety Lobster Bisque is a luxurious and creamy seafood soup featuring tender lobster meat, aromatic vegetables, and rich cream. Slow-simmered lobster shells infuse the bisque with deep, savory flavors, complemented by the subtle warmth of paprika and thyme. Perfect for an elegant starter or cozy meal, this bisque combines classic French-inspired techniques with comforting textures.
Ingredients
Scale
Seafood and Stock
- 2 lobster tails (about 1 lb total)
- 3 cups seafood stock (or fish stock)
Vegetables and Aromatics
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 small carrot, finely chopped
- 2 cloves garlic, minced
Fats and Oils
- 2 tbsp butter
- 1 tbsp olive oil
Flavorings and Spices
- 2 tbsp tomato paste
- 1/4 cup brandy or dry sherry
- 1 tsp paprika
- 1/2 tsp thyme (dried or fresh)
- Salt and pepper to taste
Dairy
- 1 cup heavy cream
Garnish
- Chopped chives or parsley, for garnish
Instructions
- Cook Lobster Tails: Bring a pot of water to a boil and cook lobster tails for 5–6 minutes until the shells turn bright red. Remove the meat from the shells and chop it finely. Keep the shells for flavoring the bisque.
- Sauté Vegetables: In a large pot, heat the butter and olive oil over medium heat. Add the finely chopped onion, celery, and carrot, sautéing them until softened and fragrant, about 5–7 minutes.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook for 1–2 minutes until the mixture becomes aromatic and the tomato paste slightly darkens.
- Deglaze with Brandy: Pour in the brandy or dry sherry, scraping the bottom of the pot to release any browned bits. Allow the liquid to reduce slightly to concentrate the flavor.
- Simmer with Lobster Shells: Add the reserved lobster shells and the seafood stock to the pot. Bring to a simmer and cook uncovered for 20–25 minutes to extract maximum flavor from the shells.
- Blend the Soup: Remove lobster shells from the pot. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and puree until velvety.
- Finish the Bisque: Stir in the heavy cream, paprika, thyme, and the chopped lobster meat. Let the bisque simmer gently for another 5–10 minutes, allowing flavors to meld. Season with salt and pepper to taste.
- Garnish and Serve: Ladle the warm bisque into bowls and garnish with chopped chives or parsley. Serve immediately for the best experience.
Notes
- Using fresh lobster stock, if available, will enhance the depth of flavor.
- For a smoother texture, strain the bisque through a fine-mesh sieve after blending.
- Brandy or dry sherry adds a subtle complexity; alternatively, white wine may be used.
- Adjust the amount of heavy cream to your preference for thickness and richness.
- Leftover bisque can be refrigerated for up to 2 days and gently reheated on the stovetop.
