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Easy Lobster Bisque Recipe

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4.3 from 40 reviews

This Easy Lobster Bisque is a rich and creamy seafood soup made from succulent lobster tails and a flavorful blend of vegetables, white wine, and cream. Perfect for impressing guests or enjoying a luxurious meal at home, this bisque combines tender lobster meat with a smooth, velvety broth that’s both comforting and elegant.

Ingredients

Seafood

  • Approximately 1 pound (16 oz) Lobster Tail (2-4 tails depending on size)

Vegetables and Aromatics

  • 1 cup Diced Carrots
  • 1 cup Diced Celery
  • 1 Small Yellow Onion, diced
  • 1 tablespoon Minced Garlic

Liquids and Broth

  • 2 cups Chicken Broth
  • 2 cups Seafood/Fish Stock or reserve 2 cups of water remaining from the boiled lobster tail
  • 1 cup Dry White Wine
  • 1/2 cup Heavy Whipping Cream

Other Ingredients

  • 4 tablespoons Butter
  • 2 tablespoons Tomato Paste
  • 2 tablespoons All-Purpose Flour
  • 2 Thyme Sprigs
  • 2 Bay Leaves
  • 1 teaspoon Salt
  • 1/4 teaspoon Pepper

Instructions

  1. Boil Lobster Tails: Place the lobster tails, still in their shells, into a boiling pot of salted water. Boil for 5-7 minutes, depending on the size of the tails, until the shells turn bright red and the inner meat changes from translucent to opaque white.
  2. Remove and Prepare Lobster Meat: Remove the lobster tails from the boiling water and let them cool in a colander. Remove the fins from the tail ends. Crack the shells by pressing firmly on the outside, then use a fork to extract the lobster meat. Cut the meat into chunks and set aside. Note that some pieces may not be fully cooked yet; they will cook further in the soup.
  3. Sauté Vegetables: In a large pot over medium-high heat, melt the butter. Add the diced carrots, celery, onion, and minced garlic. Cook for 7-8 minutes until the vegetables soften. Stir in the tomato paste and cook for an additional minute. Sprinkle the flour over the vegetables and stir well to coat.
  4. Add Liquids and Simmer: Gradually add the dry white wine while stirring to combine. Add salt, pepper, thyme sprigs, bay leaves, chicken broth, and seafood broth or reserved lobster water. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 15 minutes, stirring occasionally to prevent sticking.
  5. Blend and Finish the Bisque: Remove the thyme sprigs and bay leaves from the pot. Use an immersion blender to puree the soup until all vegetables are smooth and the bisque has a velvety texture. Stir in the heavy whipping cream and lobster meat. Continue cooking on medium-low heat for 5 minutes to heat through and meld the flavors. Serve warm.

Notes

  • Do not discard the lobster cooking water; it can be used as part of the broth to enhance flavor.
  • Lobster meat may not be fully cooked when initially removed but will finish cooking in the bisque.
  • Use an immersion blender for a smooth, creamy texture; alternatively, carefully transfer soup to a blender in batches.
  • For richer flavor, use homemade seafood stock if available.
  • This bisque can be garnished with fresh herbs or a drizzle of cream for presentation.

Find it online: https://justsosavory.com/easy-lobster-bisque-recipe/