Lobster Bisque
A luxurious and velvety French-style cream soup made with rich lobster stock and tender lobster meat. This elegant bisque is perfect for special occasions and dinner parties.
Silky and rich cream soup packed with sweet lobster flavor.
Nutrition per serving
Ingredients
protein
cooking
aromatics
base
liquid
dairy
seasoning
thickener
Instructions
Cook and Prep the Lobster
Steam or boil the lobster tails for 8 minutes until cooked through. Remove the meat and cut into chunks. Reserve the shells for making stock.
Make the Shell Stock
Simmer the reserved lobster shells in the seafood stock with a splash of water for 20 minutes. Strain and discard the shells, keeping the rich infused stock.
Build the Bisque Base
Melt butter in a large pot over medium heat. Saute onion and garlic until soft, about 5 minutes. Add flour and tomato paste and cook for 2 minutes, stirring constantly. Pour in the sherry and cook for 1 minute.
Simmer and Blend
Add the lobster stock to the pot and bring to a simmer. Cook for 15 minutes, then carefully blend the soup until completely smooth. Return to the pot and stir in the heavy cream and smoked paprika.
Finish and Serve
Gently heat the bisque over low heat without boiling. Add the reserved lobster meat and warm through for 3 minutes. Season with salt and white pepper and serve in warm bowls with a swirl of cream.
Substitutions
Common mistakes
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