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Best Lobster Bisque Recipe
Lobster Bisque is a classic, rich and creamy soup that's perfect for special occasions or when you want to serve something fancy! I spent years tweaking this recipe to make it the absolute best lobster bisque you'll ever try. This post includes all of my tips and tricks for making the most flavorful, silky and luxurious lobster bisque on the planet.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- blender
- strainer
- stove
- bowl
📝 Preparation Steps
1
For the Bisque:
2
Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
butter4 tablespoons
3
Add the onion, celery, carrots and garlic. Season with salt and white pepper, then cook, stirring frequently, until softened but not browned, about ⏱️ 8 minutes.
large yellow onion (diced)1large onion (halved)1medium carrots (diced)3carrot (halved)1garlic (smashed)3 cloves
4
Add the tarragon, tomato paste, cayenne and paprika, then stir until the tomato paste is dispersed.
tomato paste3 tablespoonspaprika1 teaspoon
5
Add the flour, then stir until incorporated.
6
Add the white wine and sherry, then increase the heat to medium-high and stir until the liquid is absorbed.
dry white wine1 cup
7
Add the lobster stock, thyme and bay leaf. Season with salt and white pepper, then cover and simmer until the vegetables are very tender, about ⏱️ 20 minutes.
lobster stock (or shellfish stock (see note))6 cupsbay leaf1
8
Remove the thyme sprig and bay leaf, then puree the soup until it's totally smooth. You can use an immersion blender or do it in a regular blender in batches.
bay leaf1
9
Make sure the soup is very smooth with no remaining lumps or graininess. You may have to run your blender for a long time to achieve this. If your blender can't get it super smooth, strain the soup through a fine mesh strainer.
10
Place the soup back on the stove over medium-low heat. Add the heavy cream and sherry vinegar, then stir to combine.
heavy cream1 cupsherry vinegar (or red or white wine vinegar)1 teaspoon
11
Taste and adjust seasoning as needed.
12
To serve, divide lobster meat among bowls, setting aside some for garnish if desired. Ladle hot soup over top, then sprinkle with remaining lobster meat and chives. Serve immediately.
chopped chives (optional, for garnish)
13
Make the Lobster or Shellfish Stock:
14
Add the onion, celery, carrot, garlic, peppercorns, thyme, bay leaves and lobster/shrimp/crab shells to a large stock pot. Press down to condense any space between the ingredients.
large yellow onion (diced)1large onion (halved)1medium carrots (diced)3carrot (halved)1garlic (smashed)3 clovespeppercorns5bay leaves2
15
Add water to cover, then bring up to a boil. Lower the heat so the water is gently simmering and cook for ⏱️ 20-30 minutes.
water (to cover)
16
Strain. Store lobster stock in mason jars or plastic quart containers. Yield will vary. Stock can be frozen for up to 6 months.
lobster stock (or shellfish stock (see note))6 cups
Nutrition Facts
calories
384 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
3 g
sugar Content
6 g
sodium Content
1146 mg
protein Content
16 g
trans Fat Content
0.3 g
cholesterol Content
125 mg
carbohydrate Content
18 g
saturated Fat Content
14 g
unsaturated Fat Content
8 g
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