Description
Velvety Lobster Bisque is a creamy, rich seafood soup combining tender lobster meat with a flavorful blend of vegetables, spices, and seafood stock. This elegant French-American classic is perfect as a luxurious appetizer or comforting meal, featuring smooth pureed texture enriched with cream and a touch of sherry.
Ingredients
Scale
Base Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
Liquids and Seasonings
- 1/4 cup dry sherry or white wine
- 4 cups seafood stock (or lobster stock)
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
Dairy and Protein
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1 1/2 cups cooked lobster meat, chopped
Finishing
- Salt and black pepper to taste
- Fresh chives or parsley for garnish (optional)
Instructions
- Sauté Vegetables: In a large pot, heat the butter and olive oil over medium heat. Add the onion, carrot, and celery, and cook for 6–7 minutes until softened.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for 1–2 minutes to develop flavor.
- Deglaze the Pan: Pour in the sherry or white wine to deglaze, scraping up any browned bits from the bottom of the pot. Simmer for 2 minutes to reduce slightly.
- Add Stock and Spices: Stir in the seafood stock, paprika, dried thyme, and cayenne pepper if using. Bring the mixture to a gentle boil.
- Simmer the Soup: Reduce heat and simmer uncovered for 20 minutes, allowing flavors to meld.
- Puree the Soup: Use an immersion blender to puree the bisque until smooth, or carefully transfer the soup to a blender in batches and blend until velvety smooth.
- Add Cream, Milk, and Lobster: Return the bisque to low heat. Stir in the heavy cream and whole milk to enrich the soup, then fold in the chopped cooked lobster meat.
- Heat Through and Season: Cook gently for 5 minutes to warm the lobster without overcooking. Season with salt and black pepper to taste.
- Garnish and Serve: Ladle the bisque into bowls and garnish with fresh chives or parsley if desired. Serve hot, ideally accompanied by crusty bread or oyster crackers.
Notes
- If lobster is unavailable, shrimp or crab can be used as substitutes.
- For a richer flavor, simmer lobster shells in the stock for 15 minutes before straining.
- This bisque pairs wonderfully with crusty bread or oyster crackers for an added textural contrast.
