Classic Lobster Bisque
Indulge in the rich, velvety charm of Classic Lobster Bisque—a timeless seafood dish that defines elegance! This luxurious soup is crafted from the bold flavor of lobster shells simmered with aromatic vegetables, dry white wine, and fresh herbs like thyme and bay leaf, creating a deeply flavorful stock. Puréed to perfection and enriched with heavy cream, butter, and a dash of cayenne pepper, this bisque delivers an irresistibly creamy texture with a subtle kick. Finished with tender, sautéed lobster meat and a garnish of fresh chives, this recipe is perfect for impressing guests or satisfying your own cravings for gourmet comfort food. Whether it's for a special occasion or a cozy night in, this lobster bisque recipe is a show-stopping seafood delight that you'll want to savor again and again.
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Recipe Information
Ingredients
- 4 cups lobster shells
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 medium carrot, chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 4 cups fish stock or chicken stock
- 1 bay leaf
- 1 fresh thyme sprig
- 1 cup heavy cream
- 0.25 teaspoon cayenne pepper
- to taste salt
- to taste black pepper
- 2 tablespoons butter
- 1 cup lobster meat, cooked and chopped
- 2 tablespoons fresh chives, chopped
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped onion, celery, and carrot. Sauté for about 5 minutes until the vegetables are softened.
Add the minced garlic and tomato paste to the pot. Stir well and cook for an additional 2 minutes to let the flavors meld.
Deglaze the pot with the dry white wine, scraping the bottom to release any browned bits. Simmer until the wine has reduced by half.
Add the lobster shells, fish or chicken stock, bay leaf, and thyme to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for 30 minutes.
Remove from the heat and discard the bay leaf and thyme sprig. Use an immersion blender to purée the mixture until smooth. Alternatively, you can purée in batches using a countertop blender, returning the bisque to the pot afterward.
Stir in the heavy cream, cayenne pepper, and season with salt and black pepper to taste. Simmer on low heat for another 10 minutes until the bisque is heated through.
While the bisque is simmering, melt the butter in a small pan over medium heat. Add the cooked lobster meat and sauté just until heated through, about 2-3 minutes.
Divide the bisque among bowls. Top with sautéed lobster meat and a sprinkle of fresh chives before serving.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.3 g | 177% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 5582 mg | 243% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 17.2 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 497 mg | 38% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2094 mg | 45% | |
*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.
