Best Easy Lobster Bisque
User Reviews
4.6
Best Easy Lobster Bisque
Description
Best Easy Lobster Bisque combines lobster meat with a blend of aromatic ingredients including onion, garlic, and herbs enhanced by dry vermouth and Worcestershire sauce. Tomato paste and a seasoned lobster stock build depth, while the mixture is pureed to deliver a velvety texture. Heavy cream and butter enrich the soup, giving it a luxurious mouthfeel. The cooking method carefully simmers the base without boiling to preserve flavors, and the lobster tails are cooked in the final stages until just opaque and tender.
The bisque balances mild heat from cayenne pepper and paprika with savory seasonings like Old Bay and thyme, creating complexity without detracting from the lobster. It results in a smooth, creamy soup with chunks of succulent lobster, suitable for serving on its own or paired with crusty bread. Chives or scallions can be sprinkled on top for a subtle fresh note.
This recipe advises optional simmering of lobster shells in the stock to deepen flavor and stresses careful temperature control during simmering and cream incorporation to prevent curdling. It also highlights the importance of thorough pureeing for a consistent texture. The bisque can be garnished with fresh chives for added color and mild onion flavor.
Ingredients
- 4 lobster tail or 1 lb pre-cooked lobster meat
- 2 tablespoons olive oil extra virgin
- ½ cup onion chopped
- 1 ½ teaspoons garlic minced finely
- 1 cup dry vermouth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon thyme dried
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- ¼ teaspoon black pepper fresh ground
- 1 tablespoon tomato paste
- 2 cups lobster stock
- 2 cups heavy cream
- 4 tablespoons butter
- 1 tsp chives optional, to garnish, minced, or scallions
- 1-2 tsp sea salt optional (if you want a saltier bisque, Celtic variety
Instructions
- If using raw lobster tails: remove lobster from shells and cut into 1" pieces. Set aside. Optional: simmer lobster stock with lobster tail shells for extra flavor as soup cooks (add one cup water to prevent over reducing stock).
- Add olive oil to medium sized sauce pan and heat over medium high heat until light and shimmery.
- Sauté onion and garlic and cook until soft and fragrant, about 5 minutes.
- Stir in wine, sauces, and herbs.
- Stir in the tomato paste and reserved lobster stock (if you've been simmering it with lobster tail shells, remove and strain to ensure there are no bits of shells).
- Simmer 8 minutes, do not let boil.
- Puree mixture with immersion blender (or in a blender or food processor).
- Return mixture to pot (with the heat off) and add in heavy cream, whisking vigorously to combine as you add cream.
- Return to medium high heat and add in butter and lobster tail.
- If using raw lobster, cook until lobster meat is bright red and opaque white, about 4 minutes (it should not look grey at all, since lobster meat is diced it will cook quickly.)
- If using pre-cooked lobster, rinse thoroughly and give a rough chop to be 1" pieces if claw or tail meat is in large chunks. Add to bisque.
- Continue to simmer for another 5-10 minutes, until thick.
- Remove from heat and serve.
- Top with diced chives or scallions to garnish, optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 765 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 765kcal | 38% |
| Carbohydrates | 18g | 6% |
| Protein | 59g | 118% |
| Fat | 45g | 69% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 17g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 298mg | 99% |
| Sodium | 1514mg | 63% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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