Description
A luxurious and velvety lobster bisque made with rich cream, aromatic vegetables, and tender lobster meat. Perfect for an elegant appetizer or special occasion that delivers a creamy, smooth texture and a deep, savory seafood flavor.
Ingredients
Seafood
- 2 cups cooked lobster meat, chopped
Vegetables & Aromatics
- 1 small onion, chopped
- 2 cloves garlic, minced
Liquids & Dairy
- 3 cups seafood stock
- 1 cup heavy cream
- 1/2 cup white wine
Fats & Seasonings
- 2 tablespoons butter
- 2 tablespoons tomato paste
- 1 tablespoon flour
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Instructions
- Melt Butter: Melt butter in a large pot over medium heat to create the base flavor for your bisque.
- Sauté Aromatics: Add chopped onion and minced garlic to the melted butter and cook until softened and fragrant, about 3-5 minutes.
- Add Tomato Paste and Flour: Stir in the tomato paste and flour, cooking for 1–2 minutes to remove the raw flour taste and deepen the color of the soup.
- Incorporate Liquids: Gradually whisk in the seafood stock and white wine to ensure a smooth texture without lumps.
- Simmer: Allow the soup to simmer gently for 15 minutes so the flavors meld together and the soup thickens slightly.
- Blend Soup: Carefully blend the soup until smooth using an immersion blender or regular blender, achieving the classic velvety bisque texture.
- Add Cream and Lobster: Return the blended soup to the pot, stir in the heavy cream and chopped lobster meat, and heat gently without boiling to avoid curdling the cream.
- Season and Serve: Season with paprika, salt, and black pepper to taste, then serve warm for the best flavor experience.
Notes
- Use lobster shells to enhance the seafood stock flavor if available.
- Do not boil the soup after adding cream to prevent separation.
- Garnish with fresh herbs such as chives or parsley or a drizzle of cream for an elegant presentation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
