Lobster Bisque Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
55 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
Description
The Lobster Bisque begins by boiling lobster tails to extract meat and create a seafood stock from the shells. Aromatic vegetables such as onions, carrots, and celery are sautéed with fresh thyme and tarragon, then combined with tomato paste, garlic, and flour to build depth. White wine and lobster stock are added and simmered, developing a complex base for the bisque. After blending to a smooth consistency, heavy cream is stirred in to enrich the texture.
The bisque incorporates chunks of lobster meat sautéed in garlic butter with a pinch of salt, black pepper, and cayenne for a touch of heat. This protein addition offers tender morsels within the creamy soup, enhancing the luxurious mouthfeel. The bisque can be garnished with fresh herbs to complement its delicate seafood flavor.
This soup is an elegant starter or comforting main dish that showcases fresh lobster with sophisticated seasoning. Using homemade stock maximizes flavor, and blending or pureeing creates a velvety texture. The recipe includes careful shell removal techniques for efficient lobster meat retrieval.
Ingredients
BISQUE
- 4 lobster tails
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 carrot peeled and finely chopped
- 2 celery finely chopped, stalks
- 1 teaspoon thyme chopped, fresh
- 1 teaspoon tarragon chopped, plus more to serve, fresh
- 1 teaspoon chicken bouillon powder
- ½ teaspoon salt
- ¼ teaspoon black pepper cracked
- ½ teaspoon cayenne pepper
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour or plain flour
- 1 ¼ cup white wine or sherry, dry
- 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 black pepper to taste
- 1 pinch cayenne pepper 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
- Use an immersion blender directly in the pot or blend in batches with a regular blender, allowing steam to escape to avoid pressure buildup.
- To remove lobster meat, cut down the back of the tail with shears, loosen the shell, and pull the meat free from the shell.
- Alternatively, crack the shell by pressing down and pulling apart both shell sides to free the meat.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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