With our delicious lobster soup recipe, take a culinary trip to the seashore. As you savor the rich and velvety depths of this amazing soup, picture the soothing sound of waves lapping against the shore and the salty wind brushing across your skin.
A world of luxury and indulgence awaits you with every spoonful, where the creamy richness of the bisque perfectly balances the delicate sweetness of the fresh lobster. Imagine yourself relaxing in a quaint cafe by the sea, enjoying every decadent taste as the flavors dance across your palate.
Whether it’s served as the centerpiece of a sophisticated dinner party or as a cozy supper on a chilly night, our lobster bisque will captivate your senses and make you crave more. Now put on your apron and join me for a tasteful culinary journey that combines flavor, coziness, and a hint of seaside charm. Just don’t mistake this recipe with our Lobster Stew but you must give it a try as well.
What Is a Bisque?
A bisque, according to the traditional French definition, is a rich, creamy soup made with shellfish and thickened with ground shells or rice. Using flavor-packed shells to make a stock gives the soup a rich scent.
But nowadays, bisques can be made with a variety of ingredients, such as thicker vegetable soups mixed with cream to produce the velvety texture and rich flavor that bisques are known for.
Which Lobster Should Be Used?
Since the lobster’s cooking water is also the bisque’s stock, using a live lobster is ideal. To add some flavor to the bisque, you may use clam juice or fish stock and purchase pre-cooked lobster.
Even if you’re not a fan of lobster, this is a great substitute for cooking it.
Overview: How To Cook Lobster Bisque?
This delicious lobster bisque dish will take you to a warm kitchen. Start by melting butter in a big skillet and filling the room with its cozy scent. Add a mixture of carrot, celery, onion, and mushrooms; saut� until soft and release their flavor. Add the chicken broth, which will give the dish a rich base and elevate the flavors.
Then, for a slight kick, add a bit of salt and a hint of cayenne pepper. Simmer the ingredients together so that their flavors can combine into a pleasing combination. Then, pour some of the vegetable and broth mixture into a blender and top it off with a ton of delicious lobster meat for a posh twist.
Once smooth, transfer the mixture back to the pot. Finally, add the fragrant white wine, creamy half-and-half, and the leftover lobster meat. Simmer the bisque slowly until it thickens and becomes delectable. Serve this dish hot and enjoy the rich tastes of this great meal. Once done with this recipe try our Strawberry Bisque as well.
Try More Lobster Recipes Here!
- Lobster Pizza
- Red Lobster Coconut Shrimp
- Lobster Thermidor
- Warm Lobster Roll
- Shrimp with Lobster Sauce
Demanded lobster Bisque Recipe
Equipment
- Large saucepan
- Blender
- Stirring Utensil
Ingredients
- 3 tbsp butter
- 2 tbsp chopped onion
- 2 tbsp chopped carrot
- 1/8 tsp salt
- 1,1/2 cups �half-and-half
- 1/2 pound cooked lump lobster meat
- 1/4 cup chopped fresh mushrooms
- 2 tbsp �chopped celery
- 1 can chicken broth
- 1/8 tsp cayenne pepper
- 1/2 cup dry white wine
Instructions
- Melt butter in a large saucepan over medium-low heat.
- Add mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes.
- Add mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes.
- Transfer vegetable and broth mixture to the container of a blender. Add 1/4 cup of lobster meat. Cover and process until smooth.
- Return the mixture to the saucepan and stir in half-and-half, white wine, and remaining lobster meat.
- Cook over low heat, stirring frequently until thickened, about 30 minutes.
- Serve hot and enjoy!
Notes
- For an authentic lobster bisque, I strongly suggest making this recipe with real lobster, though you can also use other seafood. You can use shrimp, crab legs from Dungeness, langostino, or a combination of seafood.
- When blending hot liquids, proceed with caution and stay away from using an airtight blender, such the NutriBullet (cool down entirely before blending to avoid harm).
Nutrition
Moving to The Tips!
- Relax about the amount of lobster you may use in this recipe because lobster can be pricey. There are a few options: either cook whole lobsters and remove the meat by hand (so you can use the shells!), use frozen lobster tails (also use those shells!), or even use pre-cooked lobster meat from the freezer.
- To make the lobster shells fit better in the pot, chop them into smaller pieces using kitchen shears before adding them to the stock.
- Creamy without being overly thick, this bisque is perfect. Make a slurry by mixing the flour and water until smooth. Gradually add the mixture to the boiling soup while whisking, a small bit at a time, until the bisque reaches the thickness you wish. If there is any raw flour left, boil it for a few more minutes at a simmer.
- To remove any remaining graininess from the soup, you may need to blend it for a longer duration if your blender isn’t particularly powerful. To achieve a perfectly smooth soup, simply pass the blended mixture through a fine mesh strainer if it remains gritty.
- Just before you’re ready to serve, warm up your bowls in a low oven or microwave. Soups in restaurants often employ this method to maintain their heat for extended periods.
What to Serve with Lobster Bisque Recipe?
Storing and Re-Serving
We cannot just avoid leftovers how hard we try and whenever there are leftovers it brings a question of managing them for further eating. Don’t worry about this dish as we have detailed information on how to store it for further use.
- Keep chilled Quickly: To preserve the freshness and flavor of any remaining lobster bisque, place it in the refrigerator as soon as it is served.
- Use Airtight Containers: To keep the bisque from collecting any smells from the refrigerator, place it in airtight containers or sealable plastic bags.
- Date and Label: Write the date on the containers so you know when the bisque is ready. This makes sure you eat it within a reasonable amount of time.
- How to Store It: You may keep the bisque in the fridge for three to four days. Steer clear of letting it sit at room temperature for too long to stop bacteria from growing.
- Reheat Gently: On a burner over low to medium heat, slowly reheat the bisque when you’re ready to serve it again. To maintain even heating and avoid burning, stir often. Reheat the bisque without boiling it to preserve its creamy consistency and avoid curdling.
- Taste it: Taste the bisque before serving, and if needed, adjust the seasoning by adding a little more salt or pepper to taste.
- Garnish Before Serving: To improve the bisque’s appearance and flavor, think about adding a fresh garnish, like chopped parsley or a drizzle of cream.
- Serve Hot: For the finest eating experience, serve the warmed bisque hot in warm bowls.
- Eat and Drink Moderately: Savor every spoonful of your delectable lobster bisque while it’s still flavorful and fresh. It’s rich and creamy.
Frequently Asked Questions (FAQs)
Q: Can I use different types of mushrooms in this recipe?
A: Yes, you can experiment with various types of mushrooms, such as cremini, shiitake, or even wild mushrooms, to add different flavors and textures to your bisque.
Q: Can I substitute the half-and-half with a dairy-free alternative?
A: Absolutely! You can use coconut milk, almond milk, or any other dairy-free alternative to half-and-half for a lactose-free version of the bisque.
Q: How do I know when the bisque is thickened enough?
A: The bisque should coat the back of a spoon when it’s thickened enough. You can also visually check if it has reached your desired consistency before serving.
Q: Can I use canned or frozen lobster meat instead of fresh?
A: Yes, canned or frozen lobster meat can be used as a convenient alternative to fresh lobster. Just be sure to thaw frozen lobster meat completely before adding it to the bisque.
Q: Is it necessary to blend the vegetable and broth mixture?
A: Blending the mixture creates a smoother texture in the bisque, but if you prefer a chunkier consistency, you can skip this step or blend only a portion of the mixture.