Lobster Bisque

5 from 103 votes

This lobster bisque is made with generous portions of succulent lobster tails, homemade lobster stock, and aromatic vegetables. It's smooth, creamy, and full of rich seafood flavor!

Prep Time20

Cook Time25

Total Time45

Course: Appetizer, Soup

Cuisine: French

Servings:

Calories: 507kcal

Author: Jamie

Equipment

Immersion Blender

Ingredients

Lobster Bisque

2½ cups lobster stock or seafood stock; see substitutions in Note 1
2 tablespoons butter
2 tablespoons flour
½ cup carrots diced
½ cup celery diced
½ cup onions diced
2 cloves garlic minced
1 ⅓ tablespoon tomato paste
½ cup white wine or sherry substitute with brandy or stock
⅓ cup heavy cream
salt & pepper to taste

Buttered Lobster Tails

2 cooked lobster tails or claws left whole
2 tablespoons butter
chopped chives

Instructions

Lobster Bisque

Heat a large pot over medium-high heat and add 2 tablespoons butter, ½ cup carrots, ½ cup celery, and ½ cup onions. Saute until fragrant and softened, about 5 minutes.
Next, add 1 ⅓ tablespoon tomato paste and 2 cloves garlic. Sprinkle in 2 tablespoons flour and saute for 3 minutes or until it coats the bottom of the pan.
Deglaze the pan with ½ cup white wine or sherry. Scrape the bottom of the pot until most of the liquid has evaporated. Add 2½ cups lobster stock and simmer for 10 to 15 minutes. Turn off the heat.
Blend: Use an immersion blender to blend the bisque into a smooth and creamy consistency. Note: If using a blender, take precautions to avoid pressure buildup with hot liquids. Avoid overfilling the blender and vent to allow steam to escape.
Taste and season with salt and pepper. Finally, stir in ⅓ cup heavy cream.

Buttered Lobster Tail

Melt 2 tablespoons butter in a pan over low heat. Add 2 cooked lobster tails or claws and coat them in the butter until warmed through. Sprinkle with chives and a pinch of salt and pepper.

Serve

Ladle the bisque into bowls and place each lobster tail in the center. Garnish with chives and a drizzle of heavy cream. Enjoy!

Notes

Makes 2 generous servings or 4 cups of lobster bisque.

Lobster stock substitutions - fish stock, shrimp stock, clam stock, or general seafood stock. You can use chicken stock in a pinch, but the lobster flavor will not be as prominent.
Storage: Store leftover bisque in an airtight container and keep it in the fridge for up to two days. I do not recommend freezing bisque.
Make ahead: Bisque can be made one day in advance and reheated over medium-low heat. Keep the lobster tails separate from the bisque until ready to serve.

Nutrition