Lobster Bisque Recipe

Lobster bisque recipe is a rich, smooth, and creamy soup that’s a real treat for seafood lovers. Known for its luxurious taste, it’s often associated with fine dining, but you can easily make it at home with fresh ingredients and a few simple steps. Whether you’re looking to impress guests or simply indulge in a comforting meal, this lobster bisque recipe will transport your taste buds to a coastal paradise.

Brief History of Lobster Bisque:

The word “bisque” originates from the French term for a smooth, creamy soup made from crustaceans. While bisque can be made from shrimp, crab, or other shellfish, lobster bisque has gained popularity as one of the most elegant variations. The soup was traditionally made to use up every part of the lobster, extracting flavors from the shells and meat. Over time, lobster bisque became a culinary staple in high-end restaurants, but the tradition of using every bit of the lobster remains an essential aspect of its preparation.

Lobster Bisque Recipe

Pinklady

The word "bisque" originates from the French term for a smooth, creamy soup made from crustaceans. While bisque can be made from shrimp, crab, or other shellfish, lobster bisque has gained popularity as one of the most elegant variations.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Course Main Course

Cuisine French

Servings 4

Calories 400 kcal

Equipment

• Large pot
• Tongs
• Cutting board and knife
• Blender or immersion blender
• Fine mesh sieve or strainer
• Ladle
• Saucepan

Ingredients

  

• 2 live lobsters (about 1.5 lbs each)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, diced
• 1 carrot, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 4 cups seafood or lobster stock
• 1 cup heavy cream
• 1 bay leaf1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice
• Fresh chives or parsley for garnish

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Instructions

 

• Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until they turn bright red. Use tongs to remove the lobsters and set them aside to cool. Once cool, remove the meat from the claws and tails. Save the shells for later.
• In the same large pot, heat olive oil and butter over medium heat. Add the diced onion, carrot, and celery, cooking until softened (about 5-7 minutes). Add garlic and cook for an additional minute.
• Stir in the tomato paste and paprika, cooking for about 2 minutes. Add the white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 3 minutes to reduce slightly.
• Add the lobster or seafood stock to the pot, along with the reserved lobster shells and the bay leaf. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes to infuse the flavors.
• Remove the lobster shells and bay leaf. Use a blender or an immersion blender to purée the soup until smooth. For an extra creamy texture, pass the soup through a fine mesh sieve into a clean pot.
• Chop the lobster meat into bite-sized pieces. Stir the lobster meat, heavy cream, and lemon juice into the bisque. Simmer gently for 5 minutes to heat the lobster through. Season with salt and pepper to taste.
• Ladle the bisque into bowls, garnish with fresh chives or parsley, and serve with crusty bread or crackers for dipping.

Video

Keyword Lobster Bisque Recipe

Similar Recipes:

– Shrimp Bisque: A simpler but equally delicious alternative using shrimp instead of lobster.
– Crab Bisque: Made with crabmeat for a sweeter, more delicate seafood flavor.
– Creamy Tomato Soup: For a comforting, non-seafood option that still delivers a velvety texture.
– Clam Chowder: A thicker, heartier soup featuring clams and potatoes in a creamy broth.

FAQs – Frequently Asked Questions About Lobster Bisque Recipe:

1. Can I use frozen lobster for lobster bisque?

Yes, you can use frozen lobster. Just make sure to thaw it completely before cooking.

2. How long can I store lobster bisque?

Lobster bisque can be stored in an airtight container in the refrigerator for up to 3 days.

3. Can I freeze lobster bisque?

Yes, but it’s best to freeze the bisque before adding the cream. When ready to serve, thaw and add cream during reheating.

4. Can I make lobster bisque without alcohol?

Yes, you can substitute the white wine with seafood or chicken stock.

5. What can I use instead of heavy cream?

You can substitute with half-and-half or coconut milk for a dairy-free option.

6. Is lobster bisque gluten-free?

Yes, this recipe is gluten-free since it doesn’t include flour or other gluten-containing ingredients.

7. What type of wine should I use?

A dry white wine, such as Sauvignon Blanc or Chardonnay, works best for lobster bisque.

8. Can I use lobster tails only?

Yes, lobster tails can be used instead of whole lobsters. You won’t get as much flavor from the shells, but it will still taste great.

9. What should I serve with lobster bisque?

Crusty bread, crackers, or a simple salad pair well with lobster bisque.

Conclusion:

Lobster bisque is the perfect way to indulge in the rich, briny flavors of lobster while savoring the comforting, creamy texture of this classic soup. Whether served as a starter for a special occasion or as the star of a cozy meal at home, this bisque is sure to impress. With a bit of patience and the right ingredients, you’ll be able to recreate this restaurant-worthy dish in your own kitchen.

YouTube Video Credits:
Chef Jean-Pierre