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Lobster Bisque

Creamy soup made with homemade lobster stock and served with fresh lobster meat
Prep Time30 minutes
Cook Time1 hour 10 minutes
Servings: 6 cups

Ingredients

  • 4 lobster tails
  • teaspoon salt divided
  • 4 tablespoons butter divided
  • 1 tablespoon olive oil
  • 1 medium onion finely diced
  • 2 carrots peeled and finely diced
  • 2 stalks celery finely diced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chicken bouillon powder
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon ground cayenne pepper
  • 6 cloves garlic minced, divided
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • cup dry white wine
  • 1 cup heavy cream

Instructions

Make the lobster stock:

  • In a large pot, add 5 cups of water and 1 teaspoon of salt. Cover and bring to a boil. Once boiling, add lobster tails and cook for 5 minutes or until tails turn bright red. Remove from pot and drain on paper towels. Turn off pot and cover. Remove lobster meat from the shells but slicing down the back of the tail with kitchen shears. Pull the halves apart and gently release the meat from the shells.
  • Add shells back to pot and cover again. Bring to a boil again and then simmer for 15 minutes. While it simmers, chop lobster meat into 1-inch pieces, place in a bowl and refrigerate until time to serve the bisque. Keep covered but remove from heat when done simmering. Set aside.

Make the lobster bisque:

  • Once the lobster stock is ready, it's time to prepare the bisque. To start, add finely diced onion, carrots, and celery to a Dutch oven with 2 tablespoons butter and 1 tablespoon of olive oil. Place over medium heat and cook until softened about 5-7 minutes. Sprinkle bouillon powder, salt, pepper, and cayenne over veggies. Add minced garlic and cook for 30 seconds.
  • Add tomato paste and stir until all the vegetables are coated with the paste. Sprinkle flour over the mixture and cook for 2 more minutes. Pour wine and cook until the wine has reduced by half, about 5 minutes. Add lobster stock to the mixture and stir to combine. Bring to a boil and then reduce to a simmer. Cook for 30 minutes, stirring occasionally.
  • Remove soup from heat. Add soup to a blender, filling only about halfway full to prevent heat from building up and causing a soup explosion. Cover the blender with the lid, but removing the center hole. Using a kitchen towel, cover the hole and blend soup until completely smooth. Pour blended soup into a large pot and repeat blending process until all the soup is smooth.
  • Put pot over medium heat to warm up again. Once warm, remove from heat and add heavy cream. Stir to combine. Serve with warmed lobster meat (recipe below).

Making the garlic lobster meat:

  • Heat butter in a skillet over medium heat. Add garlic and cook until fragrant but not browned. Add in lobster and cook until warmed through, about 1-2 minutes MAX. Season with salt and pepper.
  • Serve bisque in a large bowl with a few pieces of lobster meat.

Notes

Recipe adapted from Cafe Delites