Description
A rich and creamy lobster bisque featuring tender lobster meat, aromatic herbs, and a velvety smooth broth that balances the sweetness of lobster with subtle hints of white wine and paprika.
Ingredients
Main Ingredients
- 1 lb cooked lobster meat
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp flour
- 1 onion, diced
- 1 celery stalk, diced
- 1 garlic clove, minced
- ½ cup white wine
- 1 tsp paprika
Instructions
- Sauté Aromatics: In a large saucepan over medium heat, melt the butter. Add the diced onion, celery, and minced garlic, and cook until softened and fragrant, about 5 minutes.
- Create Roux: Stir in the flour and cook for 1 minute while stirring constantly to form a roux, which will thicken the bisque.
- Add Liquids and Seasoning: Gradually pour in the seafood or chicken broth followed by the white wine. Stir in the paprika and bring the mixture to a simmer. Let it simmer gently for 10 minutes to develop the flavors.
- Blend (Optional): For a smoother texture, carefully blend the soup until velvety. This step is optional depending on your texture preference.
- Finish with Cream and Lobster: Stir in the heavy cream and the cooked lobster meat. Let the soup simmer for an additional 5 minutes to heat through and meld flavors without overcooking the lobster.
Notes
- Add a splash of sherry for extra depth and flavor if desired.
- Be careful not to overcook the lobster meat to maintain its tender texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French-American
