Cedar Street Lobster Bisque
Indulge in the luxurious flavors of Cedar Street Lobster Bisque, a creamy and aromatic seafood classic that’s perfect for any special occasion or cozy night in. This decadent soup starts with tender pieces of fresh lobster complemented by a rich base of sautéed vegetables, tomato paste, and a splash of dry sherry for depth. Blended until velvety smooth with hints of paprika and cayenne pepper, it’s finished with a swirl of heavy cream and topped with fresh parsley for a restaurant-worthy presentation. Ideal for seafood lovers, this bisque is served piping hot and pairs beautifully with crusty bread or oyster crackers. Impress your guests with this elegant yet approachable dish that brings the essence of the ocean to your table.
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Recipe Information
Ingredients
- 2 pounds lobster (live or precooked)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 0.25 cup dry sherry
- 4 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- to taste salt
- to taste black pepper
Instructions
If using live lobsters, bring a large pot of salted water to a boil. Cook the lobsters for 8-10 minutes or until bright red. Remove and let cool. Extract the meat from the tails, claws, and legs, and chop into bite-size pieces. Reserve the shells for stock if desired.
In a large Dutch oven or heavy-bottomed pot, melt the butter with the olive oil over medium heat.
Add the onion, carrot, and celery. Sauté for about 5-7 minutes until softened.
Stir in the garlic and tomato paste, cooking for an additional 1-2 minutes until fragrant.
Sprinkle the flour over the sautéed vegetables. Stir and cook for 2 minutes to remove the raw flour taste.
Deglaze the pot with the sherry, scraping up any browned bits from the bottom of the pan.
Pour in the seafood stock and bring the mixture to a simmer. Let cook for 15-20 minutes, allowing the flavors to combine.
Using an immersion blender, carefully puree the soup until smooth, or transfer in batches to a countertop blender. Return the pureed soup to the pot.
Stir in the heavy cream, paprika, cayenne pepper, salt, and black pepper. Let simmer gently for 5-7 minutes.
Gently fold in the chopped lobster meat and simmer for a final 5 minutes to heat through.
Serve hot, garnished with fresh parsley. Enjoy with crusty bread or oyster crackers.
Nutrition Facts
Calories |
2586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.0 g | 214% | |
| Saturated Fat | 81.9 g | 410% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 9005 mg | 392% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 13.2 g | ||
| Protein | 187.3 g | 375% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1050 mg | 81% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3109 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
