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Lobster Bisque Recipe

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4 from 6 reviews

This rich and creamy Lobster Bisque is a luxurious soup made with succulent lobster tails simmered in a flavorful seafood stock base enhanced by aromatic vegetables, tomato paste, and fresh herbs. Pureed to a silky smooth texture and finished with a touch of butter and fresh chives, this classic French-inspired bisque is perfect for an elegant appetizer or comforting meal.

Ingredients

Seafood

  • 4 lobster tails (4 oz each), thawed if frozen and removed from shell

Produce

  • 1 medium yellow onion, finely chopped
  • 2 stalks celery, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 cloves garlic, minced
  • Chopped chives for garnish

Dairy

  • 2 tbsp butter

Pantry

  • 1/2 teaspoon kosher salt, plus additional to taste
  • Black pepper to taste
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour (or gluten-free flour)
  • 5 1/2 cups seafood or fish stock
  • 1 bay leaf
  • 3 sprigs fresh thyme

Instructions

  1. Heat Butter: Over medium heat, melt 2 tablespoons of butter in a large pot to create a flavorful base.
  2. Sauté Vegetables: Add finely chopped onion, carrots, and celery to the pot. Cook for 6 to 7 minutes, stirring occasionally until the vegetables become soft and fragrant.
  3. Add Seasonings and Tomato Paste: Season the vegetables with 1/2 teaspoon kosher salt and pepper to taste. Stir in the minced garlic and tomato paste, cooking for 2 minutes until the tomato paste coats the vegetables and deepens in flavor.
  4. Add Flour: Sprinkle 2 tablespoons of flour over the mixture and cook for 1 minute to create a roux that will help thicken the bisque.
  5. Add Stock and Herbs: Gradually pour in 5 1/2 cups of seafood or fish stock while stirring. Add the bay leaf and fresh thyme sprigs for aromatic depth.
  6. Simmer: Reduce the heat to low and let the soup simmer gently for 30 minutes, stirring occasionally, to allow the flavors to meld and the liquid to reduce slightly.
  7. Remove Herbs and Puree: Take out the bay leaf and thyme sprigs. Using a blender, puree the soup in batches until it’s completely smooth and velvety.
  8. Cook Lobster Tails: Return the pureed bisque to medium-low heat. Add the lobster tails and cook for 3 to 5 minutes or until the lobster is cooked through and tender.
  9. Serve: Garnish the bisque with chopped chives and serve immediately while hot to enjoy the fresh, rich flavors.

Notes

  • To thaw frozen lobster tails, place them in the refrigerator overnight or submerge in cold water for quicker thawing.
  • You can substitute gluten-free flour to make the recipe gluten-free.
  • Use homemade seafood stock or a high-quality store-bought stock for best flavor.
  • Be careful not to overcook the lobster tails to keep them tender and juicy.
  • For a richer bisque, add a splash of heavy cream after pureeing, if desired.

Find it online: https://yumntasty.com/lobster-bisque-recipe/