Lobster Bisque Ii
Indulge in the rich, velvety luxury of **Lobster Bisque II**, a restaurant-quality dish that's perfect for elevating any meal. This classic seafood bisque is crafted with succulent chunks of tender lobster meat and a deeply flavorful broth made from the lobster shells, dry white wine, and aromatic herbs like thyme and bay leaf. Enhanced with a touch of heavy cream and smoky paprika, this smooth and creamy soup strikes the perfect balance of richness and depth. A hint of cayenne pepper adds optional spice, while a cornstarch slurry ensures the perfect silky texture. Ready in just over an hour, this lobster bisque is both an impressive starter and a comforting main course. Serve it piping hot with a sprinkle of fresh parsley for a picture-perfect finish that will wow your family or dinner guests. Perfect for seafood lovers and special occasions, this irresistible lobster bisque will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 large (about 1.5-2 pounds) Whole cooked lobster
- 4 tablespoons Butter
- 2 medium, minced Shallots
- 2 cloves, minced Garlic
- 2 tablespoons Tomato paste
- 1 cup Dry white wine
- 4 cups Fish or seafood stock
- 1 whole Bay leaf
- 1 teaspoon (fresh or 1/2 teaspoon dried) Thyme
- 1 cup Heavy cream
- 1 teaspoon Paprika
- 0.5 teaspoons (or to taste) Salt
- 0.5 teaspoons (or to taste) Black pepper
- 0.25 teaspoons (optional, for spice) Cayenne pepper
- 2 teaspoons Cornstarch
- 2 tablespoons (for cornstarch slurry) Water
- 2 tablespoons, chopped (for garnish) Fresh parsley
Instructions
Remove the meat from the cooked lobster and set it aside. Reserve the shells as they will be used to prepare the stock base.
In a large pot, melt 2 tablespoons of butter over medium heat. Add the lobster shells and sauté for 3-4 minutes to release their flavor.
Add the minced shallots and garlic to the pot, cooking until fragrant and softened, about 2-3 minutes.
Stir in the tomato paste and cook for an additional minute to caramelize slightly.
Deglaze the pot with the white wine, scraping any browned bits off the bottom. Allow the wine to reduce by half, about 5 minutes.
Pour in the seafood stock and add the bay leaf and thyme. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes to infuse the flavors.
Strain the stock through a fine-mesh sieve into a clean pot, discarding the solids (lobster shells, bay leaf, etc.).
In the clean pot with the strained stock, whisk in the heavy cream, paprika, salt, black pepper, and cayenne pepper (if using). Bring the mixture to a gentle simmer.
In a small bowl, combine the cornstarch and water to make a slurry. Slowly whisk the slurry into the bisque to thicken it slightly. Simmer for 5 more minutes.
While the bisque is simmering, chop the reserved lobster meat into bite-sized pieces.
Stir the lobster meat into the bisque and cook for 2-3 minutes until heated through.
Remove the bisque from heat and taste, adjusting seasoning if necessary. Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.0 g | 173% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1330 mg | 443% | |
| Sodium | 6909 mg | 300% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 13.3 g | ||
| Protein | 142.8 g | 286% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 624 mg | 48% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2502 mg | 53% | |
*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.
