Best Lobster Bisque Recipe
User Reviews
5
Best Lobster Bisque Recipe
Description
This lobster bisque starts with sautéing diced onion, celery, carrot, and garlic in butter to form a flavorful mirepoix. Adding tomato paste, paprika, cayenne, and flour layers spices and helps thicken the bisque. Deglazing with white wine and sherry intensifies flavor while the lobster or shellfish stock simmers with thyme and bay leaf to infuse aromatic notes.
After simmering until vegetables are tender, the bisque is blended until completely smooth, ensuring no lumps or graininess remain. Cream enriches the soup, and sherry vinegar adds a touch of brightness to balance richness. Finally, lobster meat is gently added back in, providing tender chunks within the silky broth.
Serving garnished with chopped chives adds a fresh contrast. The bisque pairs well with warmed bowls to keep it hot longer and offers an elegant seafood starter or light main course. Using lobster shells for stock enhances depth, though boxed or canned stock can substitute in a pinch.
Blending hot liquids should be done carefully to avoid accidents. The bisque can be thickened further with a flour slurry if desired. Using a powerful blender helps eliminate graininess, or straining the soup ensures perfect smoothness.
Ingredients
For the Bisque:
- 4 tablespoons butter
- 1 yellow onion diced, large
- 5 celery diced, stalks
- 3 carrot diced, medium
- 1 garlic minced, clove
- salt to taste
- white pepper to taste
- 1 tarragon sprig fresh or ¾ teaspoon dried
- 3 tablespoons tomato paste
- 1 teaspoon paprika
- ⅛ teaspoon cayenne pepper
- ¼ cup all-purpose flour
- 1 cup white wine dry
- ⅓ cup dry sherry or cream sherry
- 6 cups lobster stock see note, or shellfish stock
- 1 thyme sprig fresh or ¼ teaspoon dried
- 1 bay leaf
- 1 cup heavy cream
- 1 teaspoon sherry vinegar or red or white wine vinegar
- 10 ounces lobster meat cut into meaty chunks **(see note)
- chives optional, for garnish, chopped
For the Lobster or Shellfish Stock:
- 1 onion halved, large
- 2 celery halved, stalks
- 1 carrot halved
- 3 cloves garlic smashed
- 5 peppercorns
- 4 thyme sprigs
- 2 bay leaf
- lobster shells As many as you can fit - the more, the better, but even just a few will work
- shrimp shells
- crab shells
- water to cover
Instructions
For the Bisque:
Make the Lobster or Shellfish Stock:
Notes
- If unable to make homemade lobster or shellfish stock, use boxed broth or bottled clam juice, adding lobster shells if available for extra flavor.
- When blending hot soup, take care to avoid burns and never use air-tight blenders unless cooled, to prevent accidents.
- Frozen or pre-cooked lobster meat works well if fresh lobster is not available, and using shells from lobster enhances stock flavor.
- To make lobster stock, cut lobster shells into small pieces for better pot fit and extraction of flavor.
- The bisque is creamy but not very thick; to thicken, add a flour and water slurry gradually while boiling.
- For the smoothest texture, blend thoroughly or strain the bisque, warming serving bowls helps maintain temperature when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 16g | 32% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 125mg | 42% |
| Sodium | 1146mg | 48% |
| Potassium | 687mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 7982IU | 160% |
| Vitamin C | 9mg | 10% |
| Calcium | 181mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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