With large chunks of garlic butter and lobster tails in every taste, this recipe for lobster bisque is simple to make.
Our lobster bisque is always a hit and is now simpler than ever thanks to its smooth, creamy texture. A rich and luscious soup that cooks in under an hour is ensured when using lobster tails.
You’ll lick the dish clean after eating this as a starter or a main course because you’ll love the flavors so much!
Lobster Bisque
Traditionally, whole lobster shells are used to make the stock for lobster bisque. With a straightforward stock, simple ingredients, and aromatics and spices, our version is much simpler yet rather potent.
Easy Lobster Bisque (Pinterest)Making Lobster Bisque
The key is to gradually add flavors, beginning with handmade lobster stock.
Lobster tails should only be blanched for five minutes in salted water. We pre-cook the flesh in this manner to maximize the lobster flavor.
EITHER OF THE TWO METHODS BELOW MAY BE USED TO SLIGHTLY COOL AND REMOVE meat from the shells:
- Put the back of the lobster tail up on your counter. Cut from the middle of the back to the end of the tail using a pair of precise kitchen shears. Open the shell with your thumbs and fingers to separate the meat from the side walls of the shell. To separate the shell from the meat beneath it, pull the meat up from the bottom of the shell.
- Alternately, press down on the tail with both hands to crack the shell. Hold the tail with the shell down and pull back on both sides of the shell to split it open and release the meat.
Slice into bite-sized pieces, chill, and then boil the empty shells for a further 15 minutes. Save the stock to use later in the bisque.
What’s in Lobster Bisque?
Once you’ve made a quick stock, begin preparing the soup’s base with a lovely mirepoix of onion, carrot, and celery.
For optimal flavor benefits, a mirepoix is used in the majority of our dishes, including Creamy Ham Potato Soup, Homemade Sausage Rolls, and Chicken Noodle Soup.
Before adding garlic, cayenne pepper (for an optional hint of heat), and the rest of your ingredients, sauté fresh herbs in a blend of oil and butter to sweat and unleash their flavors.
How is Lobster Soup thickened?
Your soup will thicken thanks to a dash of flour and tomato paste. Before adding liquids, cook the flour for a few minutes.
Alcohol in Lobster Bisque
With the aid of dry white wine, the pot is deglazed. Use a Chardonnay, Sauv Blanc, or Pinot Grigio of high quality that you would enjoy drinking! You shouldn’t use it to cook if you can’t drink it.
If you’d prefer, you can use sherry in place of the wine. Sherry is a fortified wine similar to our Creamy Chicken Marsala that gives your soup a great, savory bite.
After reducing by half, mix in your prepared lobster stock and boil for a while to thicken the liquid. The blending of those delectable flavors just takes a little over 30 minutes.
Blend
Use an immersion blender to puree the food right in the saucepan, OR transfer it to a blender.
To prevent pressure from building up inside the jug due to the heat, you may need to blend in batches of two or three when using a blender. To let the steam escape, be careful to remove the centerpiece from the lid.
Your bisque should be silky smooth. Then, add the heavy cream and lobster chunks before pouring them back into the pot. Add fresh tarragon, chives, or thinly sliced green onions as a garnish.
Lobster Meat
Melt butter in a skillet over medium heat, then sauté garlic until aromatic to give even more flavor. Add the chopped lobster flesh and season to taste with cayenne, salt, and pepper. Add lobster flesh to your bisque after a brief sauté to merely warm it up.
Optional Lobster Bisque
Our recipe for lobster bisque can be modified based on the ingredients you currently have on hand:
- Use low-sodium lobster broth or seafood stock when making a broth.
- LOBSTER Flesh: Fresh lobster meat is preferred over frozen or canned lobster meat. I cannot promise that your bisque will have the same flavor as mine.
- CLAMS OR SHRIMP: Both are excellent alternatives for this meal.
How long does chilled Lobster Bisque last?
Only store soup in the fridge for up to two days in airtight containers. Like most seafood, lobster bisque shouldn’t be kept in the fridge for an extended period.
On low to medium heat, reheat.
Easy Lobster Bisque (Pinterest)Can homemade Bisque be frozen?
Lobster bisque shouldn’t be frozen, per our advice.
INGREDIENTS
- 4 lobster tails
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 stalks of celery, finely chopped
- 1 teaspoon fresh chopped thyme
- 2 carrots, peeled and finely chopped
- 1 teaspoon fresh chopped tarragon, plus more to serve
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked black pepper
- 1/2 teaspoon cayenne pepper
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour, (or plain flour)
- 1 1/4 cups dry white wine, or sherry
- 4 cups lobster stock (recipe as follows), OR seafood or fish stock
- 3/4 – 1 cup heavy cream
GARLIC BUTTER LOBSTER MEAT
- 2 tablespoons butter
- 2 cloves garlic, minced
- salt, pepper, and cayenne, to taste
INSTRUCTIONS
LOBSTER STOCK
- 5 cups of water should be added to a big pot. Bring to a boil while stirring in 1 teaspoon of sea salt.
- When the lobster tails are brilliant red, add them to the boiling water and cover the pot with a lid.
- While saving the liquid stock, remove the lobster tails. Remove the flesh from the shells of the lobsters when they have cooled a little bit, saving both the meat and any liquid that leaks from the shells.
- Lobster shells should be added back to the pot’s water. To get the most flavor out of the shells, bring to a boil, lower the heat to medium-low, and simmer for an additional 15 minutes.
- Cut the meat into bite-sized pieces and place it in the refrigerator while the stock simmers.
BISQUE
-
In a sizable, heavy-bottomed pot over medium heat, melt the butter and the oil. Onions, carrots, celery, and fresh herbs should be sweated. Cook for 5 minutes or until soft. Add salt, pepper, and bouillon powder to taste. Four minced garlic cloves are added and cooked for about a minute, until aromatic.
- Add the tomato paste and sauté the vegetables for a further minute to coat. For an additional 2 minutes, add the flour and cook, stirring periodically.
- Pour in the wine and let it simmer and reduce by half. Add the lobster stock, lower the heat, and gently simmer for approximately 30 minutes, stirring regularly, or until the liquid has slightly thickened and the flavors have melded.
- Remove the liquid from the heat, add it to a blender, and process until smooth. Alternately, puree until very smooth using an immersion blender. Add heavy cream while the heat is still at a low setting.
GARLIC BUTTER LOBSTER MEAT
-
In a skillet over medium heat, melt the butter. Garlic should be aromatic after 30 seconds of cooking. Add the chopped lobster flesh and season to taste with cayenne, salt, and pepper. Stirring occasionally, lightly sauté the lobster meat for 1 minute, or until it is just warmed through.
TO SERVE LOBSTER BISQUE
- the bisque with 3/4 of the lobster meat. Pour each serving basin with the mixture. The remaining lobster meat and more tarragon should be added to each bowl.
NOTES
TO REMOVE LOBSTER MEAT:
- The back of the lobster tail should be facing up when it is placed on your counter. Cut through the middle of the tail to the end using a pair of sharp kitchen shears. Open the shell with your thumbs and fingers to separate the meat from the side walls of the shell. To separate the shell from the meat beneath it, pull the meat up from the bottom of the shell.
- Alternately, press down on the tail with both hands to crack the shell. Hold the tail with the shell down and pull back on both sides of the shell to split it open and release the meat.
TO BLEND:
Use an immersion blender to puree the food right in the saucepan, OR transfer it to a blender. To prevent pressure from building up inside the jug due to the heat, you may need to blend in batches of two or three when using a blender. To let the steam escape, be careful to remove the centerpiece from the lid.
NUTRITION
Calories: 386kcal | Carbohydrates: 16g | Protein: 17g | Fat: 21g | Saturated Fat: 12g | Fiber: 2g | Sugar: 5g