Easy lobster bisque recipe
This restaurant quality easy lobster bisque recipe is perfect for holidays. It is streamlined to make it easy enough for weeknight cooking.
Servings: 4 servings
Calories: 547kcal
Ingredients
- 4 tablespoons unsalted butter 57g
- 1½ cups onions diced, about 1 large / 375ml
- ¾ cup celery diced, 2 - 3 stalks / 180ml
- ¾ cup carrots peeled and diced, 2 medium / 180ml
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1½ teaspoons dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons all purpose flour
- ½ teaspoon paprika
- 2 cups seafood stock 500ml
- 2 bay leaves
- 1 cup dry white wine *I used sauvignon blanc / 250ml
- ¼ cup dry sherry optional, but recommended / 62ml
- 1 cup heavy cream 250ml
- 1 pound lobster knuckle and claw meat 454g
- 1 tablespoon fresh chives finely chopped
Instructions
- In a medium pot, melt 4 tablespoons of butter over medium heat. Add onions, celery and carrots. Sauté 6 - 8 minutes, until onions begin to soften.
- Add garlic, tomato paste, thyme, salt and pepper to the pot. Sauté for another 5 minutes, stirring frequently, making sure to scrape the bottom of the pot.
- Sprinkle 4 tablespoons of flour into pot and stir to combine. Cook flour mixture for 3 - 4 minutes to cook out the raw flour taste.
- Add seafood stock, wine, sherry (if using), paprika and bay leaves. Stir to combine, then cover and turn heat down to medium low.Simmer for 30 minutes, or until vegetables are completely soft. Remove bay leaves and discard.
- Carefully ladle hot soup into blender and purée until smooth.
- Add puréed bisque back to the pot over medium low heat. Pour in the cream and stir to combine. Bring bisque to barely a simmer. (There should be only lazy bubbles coming to the surface - it should not boil.)Add lobster knuckle and claw meat to the bisque. Let it cook for 5 - 6 minutes, until firm. *Overcooking lobster will make it stringy.
- Ladle into bowls, top with finely chopped chives. Serve immediately.
Notes
- When choosing wine for the bisque, make sure it is a wine you like.
- Use caution when blending soup! Hot liquids can be dangerous! Leave the lid of the blender slightly ajar to let some steam escape while it is blending. Place a clean kitchen towel over the top of the blender to catch any drops that may spill.
- Start the blender on low, then slowly increase speed to prevent the hot liquid from splashing out.
- Make sure that vegetables are completely soft before blending soup. Hard bits of veggies will prevent your bisque from being silky smooth.
Nutrition
Serving: 4g | Calories: 547kcal | Carbohydrates: 21g | Protein: 25g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 241mg | Sodium: 1569mg | Potassium: 771mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5626IU | Vitamin C: 10mg | Calcium: 229mg | Iron: 2mg