Lobster Bisque Recipe
User Reviews
5.0
153 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
1 hr 15 mins
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Servings
4 people
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Calories
494 kcal
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Course
Main Course, Appetizer, Soup
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Cuisine
French
Lobster Bisque Recipe
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Lobster Bisque recipe made easy with big chunks of garlic butter lobster tails in every bite and a quick homemade stock. Smooth and creamy, Lobster Bisque is always a crowd pleaser and has never been easier. Using lobster tails guarantees a rich and decadent bisque that comes together in only one hour!
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Ingredients
BISQUE
- 4 lobster tails
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 carrots peeled and finely chopped
- 2 stalks celery finely chopped
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh tarragon chopped, plus more to serve
- 1 teaspoon chicken bouillon powder
- ½ teaspoon salt
- ¼ teaspoon cracked pepper
- ½ teaspoon cayenne pepper
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour or plain flour
- 1 ¼ cup dry white wine or sherry
- 4 cups lobster stock or seafood or fish stock
- ¾ - 1 cup heavy cream
GARLIC BUTTER LOBSTER MEAT
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1 pinch cayenne to taste
Instructions
LOBSTER STOCK
- Fill a large pot with 5 cups of water. Stir in 1 teaspoon sea salt and bring to a boil.
- Add the lobster tails, cover with lid and let boil for 5 minutes, or until bright red.
- Remove lobster tails, reserving the liquid stock. When the lobsters have cooled slightly, remove the meat from the shells, reserving the meat and any liquid that comes out of the shells.
- Return lobster shells back to the water in the pot. Bring to a boil, reduce heat to medium-low and let simmer for a further 15 minutes to draw as much flavour out of the shells as possible.
- While stock is simmering, chop the meat into bite-sized pieces and refrigerate.
BISQUE
- Heat butter and oil in a large, heavy-based pot over medium heat, Sweat the onions, carrots, celery and fresh herbs. Cook until soft, about 5 minutes. Season with the bouillon powder, salt and pepper/s. Stir in 4 cloves of minced garlic and cook until fragrant, about 1 minute.
- Mix in tomato paste, cook for a further minute to coat vegetables. Sprinkle over flour and cook, while stirring occasionally for a further 2 minutes.
- Pour in wine, simmer and let reduce to half. Stir in lobster stock, reduce heat and gently simmer while stirring occasionally, until liquid has thickened slightly and flavours have blended, about 30 minutes.
- Take off the heat, transfer mixture to a blender and blend until smooth. Alternatively, purée with an immersion blender until very smooth. Return to medium-low heat and stir in heavy cream.
GARLIC BUTTER LOBSTER MEAT
- Melt butter a skillet pan over medium heat. Sauté garlic for 30 seconds, until fragrant. Add in chopped lobster meat, season with salt, pepper and cayenne to taste. Lightly sauté for 1 minute while stirring occasionally, until lobster meat is just warmed through.
TO SERVE LOBSTER BISQUE
- Mix ¾ of the lobster meat into the bisque. Pour into individual serving bowls. Top each bowl with remaining lobster meat and extra tarragon.
Notes
- Puree right in the pot with an immersion blender OR pour into a blender. If using a blender, you may need to blend in batches of two or three to prevent pressure from building up inside the jug from the heat. Make sure you take the centre piece out of the lid to let the steam escape.
- Place lobster tail on your counter with the back of the tail facing up. Use sharp kitchen shears to cut down through the centre to the end of the tail. With your thumbs and fingers, open the shell to loosen it from the meat, opening the meat away from the shell side walls. Pull the meat up from the bottom of the shell to seperate the shell from the meat underneath it.
- Alternatively, use both hands to press down on tail to crack shell. Hold tail, shell facing down, and pull back on both sides of shell to crack open and remove meat.
Nutrition Information
Show Details
Calories
494kcal
(25%)
Carbohydrates
18g
(6%)
Protein
19g
(38%)
Fat
33g
(51%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.5g
Cholesterol
161mg
(54%)
Sodium
1.658mg
(0%)
Potassium
711mg
(20%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
6.406IU
(0%)
Vitamin C
9mg
(10%)
Calcium
205mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 18g | 6% |
| Protein | 19g | 38% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 161mg | 54% |
| Sodium | 1.658mg | 0% |
| Potassium | 711mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 6.406IU | 0% |
| Vitamin C | 9mg | 10% |
| Calcium | 205mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
153 reviews
Excellent
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