With our delicious lobster soup recipe, take a culinary trip to the seashore. As you savor the rich and velvety depths of this amazing soup, picture the soothing sound of waves lapping against the shore and the salty wind brushing across your skin.
A world of luxury and indulgence awaits you with every spoonful, where the creamy richness of the bisque perfectly balances the delicate sweetness of the fresh lobster. Imagine yourself relaxing in a quaint cafe by the sea, enjoying every decadent taste as the flavors dance across your palate.
Whether it’s served as the centerpiece of a sophisticated dinner party or as a cozy supper on a chilly night, our lobster bisque will captivate your senses and make you crave more. Now put on your apron and join me for a tasteful culinary journey that combines flavor, coziness, and a hint of seaside charm. Just don’t mistake this recipe with our Lobster Stew but you must give it a try as well.
What Is a Bisque?
A bisque, according to the traditional French definition, is a rich, creamy soup made with shellfish and thickened with ground shells or rice. Using flavor-packed shells to make a stock gives the soup a rich scent.
But nowadays, bisques can be made with a variety of ingredients, such as thicker vegetable soups mixed with cream to produce the velvety texture and rich flavor that bisques are known for.
Demanded lobster Bisque Recipe
Equipment
- Large saucepan
- Blender
- Stirring Utensil
Ingredients
- 3 tbsp butter
- 2 tbsp chopped onion
- 2 tbsp chopped carrot
- 1/8 tsp salt
- 1,1/2 cups half-and-half
- 1/2 pound cooked lump lobster meat
- 1/4 cup chopped fresh mushrooms
- 2 tbsp chopped celery
- 1 can chicken broth
- 1/8 tsp cayenne pepper
- 1/2 cup dry white wine
Instructions
- Melt butter in a large saucepan over medium-low heat.
- Add mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes.
- Add mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes.
- Transfer vegetable and broth mixture to the container of a blender. Add 1/4 cup of lobster meat. Cover and process until smooth.
- Return the mixture to the saucepan and stir in half-and-half, white wine, and remaining lobster meat.
- Cook over low heat, stirring frequently until thickened, about 30 minutes.
- Serve hot and enjoy!
Notes
- For an authentic lobster bisque, I strongly suggest making this recipe with real lobster, though you can also use other seafood. You can use shrimp, crab legs from Dungeness, langostino, or a combination of seafood.
- When blending hot liquids, proceed with caution and stay away from using an airtight blender, such the NutriBullet (cool down entirely before blending to avoid harm).
Nutrition
Moving to The Tips!
- Relax about the amount of lobster you may use in this recipe because lobster can be pricey. There are a few options: either cook whole lobsters and remove the meat by hand (so you can use the shells!), use frozen lobster tails (also use those shells!), or even use pre-cooked lobster meat from the freezer.
- To make the lobster shells fit better in the pot, chop them into smaller pieces using kitchen shears before adding them to the stock.
- Creamy without being overly thick, this bisque is perfect. Make a slurry by mixing the flour and water until smooth. Gradually add the mixture to the boiling soup while whisking, a small bit at a time, until the bisque reaches the thickness you wish. If there is any raw flour left, boil it for a few more minutes at a simmer.
- To remove any remaining graininess from the soup, you may need to blend it for a longer duration if your blender isn’t particularly powerful. To achieve a perfectly smooth soup, simply pass the blended mixture through a fine mesh strainer if it remains gritty.
- Just before you’re ready to serve, warm up your bowls in a low oven or microwave. Soups in restaurants often employ this method to maintain their heat for extended periods.
What to Serve with Lobster Bisque Recipe?
