Description
Classic Lobster Bisque is a luxurious, creamy seafood soup that showcases tender lobster meat in a velvety, flavorful broth enriched with aromatics, white wine, and a touch of cream. Perfect as a special appetizer or an elegant main course, it’s an indulgent dish that will impress family and guests alike.
Ingredients
Scale
Seafood
- 2 live lobsters (1 1/4 to 1 1/2 lbs each)
Vegetables & Aromatics
- 1 small onion, chopped
- 1 celery stalk, chopped
- 1 small carrot, chopped
- 2 garlic cloves, minced
Dairy & Pantry
- 4 tablespoons unsalted butter
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 1 cup heavy cream
Liquids
- 1/2 cup dry white wine
- 4 cups seafood stock (or lobster stock)
Flavorings
- 1 bay leaf
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Chopped chives or parsley, for garnish
Instructions
- Cook the Lobster – Bring a large pot of salted water to a boil. Add the live lobsters and cook for 8–10 minutes until bright red and cooked through. Transfer immediately to an ice bath to stop cooking. Remove the lobster meat from the tails and claws; set aside. Save the shells for making the soup base.
- Sauté Aromatics – Melt the butter in a large pot over medium heat. Add the onion, celery, carrot, and garlic. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Tomato Paste & Make Roux – Stir in the tomato paste and cook for about 2 minutes, allowing its flavor to deepen and darken. Sprinkle in the flour and stir constantly for 1–2 minutes to form a smooth roux that will help thicken the soup.
- Deglaze with Wine – Pour in the dry white wine while stirring, scraping up any browned bits from the bottom of the pot to incorporate extra flavor.
- Add Shells & Simmer – Add the reserved lobster shells, seafood stock (or lobster stock), bay leaf, and paprika. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 30 minutes to extract maximum flavor from the shells.
- Strain and Blend Soup – Remove and discard the lobster shells and bay leaf. Use an immersion blender directly in the pot (or work in batches in a regular blender) to blend the soup until completely smooth and velvety.
- Add Cream & Lobster – Return the smooth soup to a gentle simmer. Stir in the heavy cream and the reserved lobster meat and let it heat through gently for about 5 more minutes.
- Season and Serve – Taste the bisque and season with salt and pepper as needed. Ladle into bowls and garnish with chopped chives or parsley before serving for a fresh, elegant finish.
Notes
- For a richer flavor, make your own seafood or lobster stock using the cooked shells, onion, celery, and aromatics.
- Lobster meat can be chopped or left in chunks depending on your texture preference.
- A high-powered blender will yield the smoothest bisque for a truly velvety texture.
- This soup can be made a day ahead and reheated gently before serving—flavors develop nicely overnight.
- Wine can be omitted or substituted with additional stock if desired.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 390
- Sugar: 5g
- Sodium: 980mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 165mg