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Lobster Bisque

A luxurious and creamy lobster bisque that captures the flavors of the ocean, perfect for impressing guests or indulging yourself.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: French, Seafood
Calories: 500
Ingredients Method Notes

Ingredients
  

For the lobster stock
  • 16 oz lobster tails (meat + shells) Fresh lobster tails are preferred for best flavor.
  • 15 oz seafood stock Can be homemade or store-bought.
  • 4 cups water
  • 1 tsp Herbes de Provence Adds fragrant herbal notes.
  • 1 tsp salt
For the bisque
  • 4 Tbsp butter For sautéing the vegetables.
  • 1 cup yellow onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 4 cloves garlic, minced Don't skip toasting the garlic for deeper flavor.
  • 2 Tbsp tomato paste
  • 3 Tbsp all-purpose flour To thicken the bisque.
  • 1.5 cups dry white wine Adds depth of flavor.
  • 1 cup heavy cream For a rich, creamy finish.

Method
 

Make stock
  1. Split the lobster tails and remove the meat, setting it aside.
  2. Simmer the shells with seafood stock, water, herbs, and salt for 15 minutes.
  3. Add the lobster meat, simmer for another 5 minutes, then remove and refrigerate.
Sauté vegetables
  1. Melt butter in a separate pot over medium-high heat.
  2. Add onion, carrots, and celery. Cook for 5–10 minutes before tossing in the garlic and cooking for 1–2 more minutes.
Add tomato paste and flour
  1. Stir in tomato paste and cook for 1–2 minutes.
  2. Add flour while stirring constantly for 2 minutes.
Deglaze with wine
  1. Pour in the white wine, scraping any bits from the bottom.
  2. Let it simmer until slightly thickened.
Add stock & simmer
  1. Strain the lobster stock into the pot, discarding the shells, and simmer uncovered for 30 minutes.
Blend
  1. Remove from heat and purée with an immersion blender or in batches using a regular blender.
Finish the bisque
  1. Stir in cream and chopped lobster meat, reheating gently without boiling.
Serve
  1. Season with salt and pepper. Serve hot with crusty bread.

Notes

For best results, use fresh lobster and avoid boiling after adding cream for a silky texture. Refrigerate leftovers for up to 3 days or freeze for up to 3 months. Reheat gently.