Lobster Bisque
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4.4
36 reviews
Good
Lobster Bisque
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Rich and creamy lobster bisque loaded with lobster. This is the best lobster bisque recipe that you can make at home, easy, delicious, better than restaurants!
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Ingredients
- 3 small lobsters 1 1/2 lbs. each (0.6 kg)
- 4 cups lobster stock
- 4 tablespoons unsalted butter
- 4 oz (125g) onion peeled and diced
- 4 oz (125g) carrot peeled and diced
- 4 oz (125g) tomato diced
- 1/2 cup white wine or Japanese cooking sake
- 2 tablespoons brandy or sherry, optional
- 1/4 teaspoon turmeric powder
- 5 bay leaves
- 10 sprigs Italian parsley no leaves
- 3/4 cup whipping cream
- 1/2 teaspoon salt or to taste
- freshly ground black pepper
- 3 heavy dashes cayenne pepper
- 1 tablespoon Japanese mirin sweet rice wine optional
- 1 tablespoon cornstarch
- 2 tbsp water
- 1 tablespoon chopped Italian parsley leaves
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Instructions
- In a large soup pot, add 5 cups of water and bring it to a boil. Add the lobsters (head down) and cook them for 10 minutes. Use a strainer to remove the lobsters and let them cool.
- Extract the lobster meat from the tails and claws. Cut the lobster meat into bite-sized pieces and set aside.
- Add the lobster heads and shells back to the boiling water. Simmer over medium-low heat for 30 minutes, or until the stock reduces to 4 cups. Strain the lobster stock and discard the heads and shells.
- In a medium soup pot, heat the butter and sauté the onion, carrot, and tomato over low heat until the vegetables begin to caramelize.
- Add the lobster stock, white wine or Japanese cooking sake, brandy or sherry (if using), turmeric powder, bay leaves, and Italian parsley sprigs. Simmer the bisque over medium-low heat for 30 minutes.
- Discard the bay leaves and Italian parsley sprigs from the soup. Using a blender or immersion blender, purée the soup until smooth. Strain the soup through a fine mesh sieve and discard the residue.
- Simmer the soup again over low heat. Add the whipping cream and season with sea salt, freshly ground black pepper, cayenne pepper, and mirin (if using). Thicken the soup with a cornstarch and water mixture. Simmer on low heat for 15 minutes, or until the soup reaches your desired thickness.
- Add the lobster meat to the soup and stir to combine well. Turn off the heat and ladle the lobster bisque into four soup bowls. Serve immediately, garnished with chopped parsley.
Notes
- Adapted from CIAProChef.com.
- If you don't have a big soup pot, you can cook the lobsters in batches, but in the same pot. For every pound of lobster, cook it for 7 minutes. For a 1 1/2 lbs lobster, cook in boiling water for 10 minutes.
Nutrition Information
Show Details
Serving
1g
Calories
425kcal
(21%)
Carbohydrates
16g
(5%)
Protein
18g
(36%)
Fat
29g
(45%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.5g
Cholesterol
201mg
(67%)
Sodium
1703mg
(71%)
Potassium
494mg
(14%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
7098IU
(142%)
Vitamin C
13mg
(14%)
Calcium
141mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4People
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 425kcal | 21% |
| Carbohydrates | 16g | 5% |
| Protein | 18g | 36% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 201mg | 67% |
| Sodium | 1703mg | 71% |
| Potassium | 494mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 7098IU | 142% |
| Vitamin C | 13mg | 14% |
| Calcium | 141mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
36 reviews
Good
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