Lobster Bisque


lobster bisque
Creamy soup with seafood and lemon on a white background. Restaurant service, flat lay

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Lobster Bisque is creamy, rich and spicy soup made with a stock of lobster/crab shells. This dish is mainly served as a first course and is always a crowds pleaser. Lobster is abundant with copper, selenium, zinc, phosphorus, magnesium, vitamin B12, vitamin E and omega-3 fatty acids.

Ingredients

  • 4 tbsp. butter
  • medium onion, finely chopped
  • carrots, peeled and finely chopped
  • stalks celery, finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • cloves garlic, minced
  • 2 tbsp. tomato paste
  • 2 tbsp. all-purpose flour
  • 4 c. seafood or fish stock
  • 1 1/4 c. dry white wine
  • bay leaf
  • sprigs fresh thyme
  • 1/2 c. heavy cream
  • 1 lb. cooked lobster meat, chopped
  • Finely chopped chives
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Instructions

  1. In a large, heavy pot over medium heat, heat butter. Add onion, carrots, and celery and cook until soft, about 7 minutes. Season with salt and pepper, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook, 1 minute more.
  2. Pour in seafood stock and wine, then stir in bay leaf and thyme. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally 30 minutes.
  3. Remove bay leaf and thyme and purée with an immersion blender until very smooth. Return to medium-low heat and stir in heavy cream and lobster meat, cooking just until warm, about 5 minutes.
  4. Garnish with chives before serving.

Nutritional Info

lobster bisque nutri info

If you liked this recipe, try our

Baked Salmon in Foil