Red Lobster Lobster Bisque
Indulge in the rich, luxurious flavors of this Red Lobster Lobster Bisque, a creamy seafood classic that's both comforting and elegant. Featuring tender bites of sautéed lobster meat and a velvety broth infused with aromatic vegetables, dry white wine, and a touch of paprika and cayenne, this bisque is a true showstopper. The secret lies in extracting maximum flavor from the lobster shells, which are simmered with chicken stock to create a deeply flavorful base. Finished with heavy cream for a silky texture and garnished with fresh parsley, this restaurant-worthy dish is perfect for special occasions or cozy, indulgent nights at home. Ready in just an hour, it's a culinary experience that marries sophistication with simplicity.
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Recipe Information
Ingredients
- 2 pieces Lobster tails
- 4 tablespoons Butter
- 1 medium (diced) Carrot
- 1 medium (diced) Celery stalk
- 1 small (diced) Onion
- 2 cloves (minced) Garlic
- 2 tablespoons Tomato paste
- 3 tablespoons All-purpose flour
- 1 cup Dry white wine
- 4 cups Chicken stock
- 1 cup Heavy cream
- 0.25 teaspoons Cayenne pepper
- 0.5 teaspoons Paprika
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoons (or to taste) Black pepper
- 1 piece Bay leaf
- 1 tablespoon (for garnish) Chopped fresh parsley
Instructions
Cut the lobster tails in half lengthwise and remove the meat from the shells. Set the shells aside for later use. Chop the lobster meat into bite-sized pieces and refrigerate until needed.
In a large pot, melt 2 tablespoons of butter over medium heat. Add the carrot, celery, onion, and garlic. Sauté for 5-7 minutes until vegetables are softened and aromatic.
Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.
Add the lobster shells to the pot and sprinkle in the flour. Stir well to coat the vegetables and shells, cooking for 2 minutes to remove the raw flour taste.
Pour in the white wine and scrape any browned bits from the bottom of the pot. Let the mixture simmer for 3 minutes to reduce slightly.
Add the chicken stock, bay leaf, paprika, and cayenne pepper. Bring the mixture to a gentle boil, then reduce the heat to low and let simmer uncovered for 20 minutes to develop flavor.
Remove the pot from heat and discard the lobster shells and bay leaf. Puree the soup base using an immersion blender or transfer it to a blender in batches until smooth. Strain through a fine mesh sieve for a velvety texture.
Return the strained soup to the pot over medium-low heat. Stir in the heavy cream and season with salt and black pepper to taste. Simmer for another 5 minutes.
Meanwhile, in a small skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the reserved lobster meat and sauté briefly until just cooked through, about 2-3 minutes.
Divide the soup into serving bowls, topping each with a portion of the sautéed lobster meat. Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
2255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.3 g | 185% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 4748 mg | 206% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 18.8 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 476 mg | 37% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1681 mg | 36% | |
*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.
