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Lobster Bisque

A creamy, silky-smooth soup that offers a taste of the seaside with every spoonful, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: French, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium-sized Lobster tails Use fresh for best flavor.
  • 2 tablespoons Olive oil
  • 1 Onion, chopped
  • 2 Carrots, chopped
  • 2 Celery stalks, chopped
  • 2 Garlic cloves, minced Toasting enhances the flavor.
  • 2 tablespoons Tomato paste
  • 1 cup Dry white wine Don't skip for depth of flavor.
  • 4 cups Seafood or chicken stock
  • 1 teaspoon Fresh thyme
  • 1 each Bay leaf
  • 1 cup Heavy cream For an extra creamy texture.
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

Method
 

Preparation
  1. Cook the lobster tails by steaming or boiling until they’re bright red. Once cooked, remove the meat from the shells and chop it into bite-sized pieces.
  2. Heat olive oil in a pot. Add the chopped onions, carrots, and celery. Cook until soft and translucent. Toss in the minced garlic and sauté for an additional minute.
  3. Stir in tomato paste and sauté for a few minutes. Pour in the white wine and let it simmer, scraping up those tasty bits stuck to the pot.
  4. Add lobster shells, stock, thyme, and bay leaf. Let it gently simmer for about 30 minutes.
  5. Remove the shells and blend the soup until smooth. Return the soup to the pot, and stir in the heavy cream and chopped lobster meat.
  6. Heat through and season with salt and pepper. Ladle into bowls, sprinkle with fresh parsley, and serve hot!

Notes

This Lobster Bisque can be stored in the fridge for 3-4 days or frozen for up to 2 months. For freezing, cool completely before transferring to an airtight container. For reheating, gently warm on the stove over low heat.