Soups & Stewscarlsbadcravings5.0
Lobster Bisque Soup
This Lobster Bisque recipe is lusciously rich and creamy loaded with buttery lobster in every aromatic bite. It’s always impressive and worthy of special occasions (Valentine’s Day!) or company AND is make ahead friendly using my par-boil lobster method. You can serve as a heavenly entrée or a show-stopping starter but it’s always SO worth the time to make. Homemade Lobster Bisque can be intimidating and expensive to make but I’ve streamlined the process and made it WAY less expensive by using lobster tails and walked you through with step by step photos, tips and tricks. The resulting Lobster Bisque recipe is velvety smooth, deeply rich, flavorful and oh so satisfying. If you’re not sure you are a Lobster Bisque fan, this recipe will convert you!
👥 4 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 25 min🔥 Cook: 55 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- dutch oven
- food processor
- cutting board
- oven
- pot
- bowl
- colander
- spatula
- blender
- skillet
📝 Preparation Steps
1
Par-Boil lobster tails
2
Fill a large stockpot or Dutch oven half way up with water. Bring to a boil then season with ½ tablespoon salt. (While I’m waiting for the water to boil, I chop my veggies in the food processor). Reduce heat slightly and keep water at a gentle boil. Carefully add lobster tails and boil just until tails turn red, about ⏱️ 2-4 minutes depending on size. We don’t want to cook the lobster meat all the way because we are going to sauté it in butter later. Remove tails with tongs or a slotted spoon to a cutting board. Reserve 1 cup liquid and discard the rest.
butter4 tablespoons
3
Remove meat
4
Place the lobsters belly sided own on a cutting board. Use a sharp pair of kitchen shears to cut straight down the middle of the shell from the head to the fin. Pry the shells open with your fingers and remove the meat. Chop the meat into large bite-size pieces, cover and refrigerate. Cut the lobster shells with the kitchen shears into large pieces (about 3-inches).
5
Make lobster stock
6
Melt butter with olive oil over medium heat in the now empty pot. Add lobster shells and cook for ⏱️ 2 minutes to develop the flavor. Stir in onions, celery, carrots, salt and pepper and cook an additional ⏱️ 8 minutes, stirring occasionally. Stir in tomato paste, Worcestershire sauce, tarragon, parsley, thyme, paprika and garlic; cook one minute. Add clam juice, chicken broth and bay leaves; cover and bring to a boil. Uncover and reduce to a simmer over medium-low for ⏱️ 25 minutes, stirring occasionally (it will be thick).
butter4 tablespoonsolive oil1 tablespoononion (diced (I use my food processor))1carrot (diced (I use my food processor))2tomato paste3 tablespoonsWorcestershire sauce2 teaspoonsbay leaves2
7
Strain stock
8
Add soup contents to a colander (not a fine mesh sieve) over a large bowl. Pick out noticeable shells. Turn the colander slightly on its side so we can use the larger side holes. Force all of the contents except the shells through the holes by pressing down with a spatula; discard lobster shells.
9
Blend soup
10
Add strained contents to a high-powered blender along with half and half and cornstarch. Blend until smooth using the soup setting.
half and half3 cupscornstarch1 tablespoon
11
Thicken soup
12
Add soup back to the stockpot. Stir in cayenne pepper. Bring to a simmer until it reaches desired consistency. For a thinner soup, stir in some reserved lobster stock. Taste and season with additional salt and pepper to taste (I like more pepper). At this point you can refrigerate or continue if ready to serve.
13
Heat lobster in butter
butter4 tablespoons
14
When ready to serve, melt 1 tablespoon unsalted butter in a skillet over medium heat. Add lobster meat and season with freshly cracked salt and pepper. Cook while stirring, just until coated in butter and cooked through, 1 to ⏱️ 2 minutes.
butter4 tablespoons
15
Add lobster meat.
16
Stir lobster meat into soup. Serve immediately.
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