Speedy Lobster Bisque
Indulge in the luxurious taste of a classic seafood favorite with this Speedy Lobster Bisque, a quick and easy recipe perfect for both weeknight dinners and special occasions. This creamy, velvety soup comes together in just 30 minutes, featuring tender chunks of cooked lobster meat in a rich base of sautéed vegetables, seafood stock, and heavy cream. Flavored with a hint of dry sherry, paprika, and optional cayenne pepper for a subtle kick, the bisque achieves a restaurant-quality depth of flavor without hours of simmering. Pureed until smooth and finished with a garnish of fresh parsley, this elegant lobster bisque is best served with crusty bread or crackers for a truly irresistible meal. Perfect for seafood lovers seeking a quick yet indulgent dish, this recipe is a show-stopping way to elevate any dining experience!
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Recipe Information
Ingredients
- 1 pound Cooked lobster meat
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 1 stalk Celery stalk, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 2 tablespoons All-purpose flour
- 4 cups Seafood stock
- 1 cup Heavy cream
- 1 quarter cup Dry sherry
- 1 teaspoon Paprika
- 0.25 teaspoon Cayenne pepper (optional)
- to taste Salt
- to taste Black pepper
- 2 tablespoons Fresh parsley, finely chopped (optional for garnish)
Instructions
In a large pot or Dutch oven, melt 3 tablespoons of unsalted butter over medium heat.
Add the finely chopped yellow onion, celery, and minced garlic, and sauté for 3-4 minutes until softened and fragrant.
Stir in 2 tablespoons of tomato paste and cook for 1-2 minutes to deepen its flavor.
Sprinkle in 2 tablespoons of all-purpose flour, stirring continuously, to create a roux. Cook for 1 minute.
Gradually whisk in 4 cups of seafood stock, ensuring no lumps remain. Bring to a gentle simmer.
Add 1 teaspoon of paprika and 1/4 teaspoon of cayenne pepper (optional). Let the mixture simmer for 10 minutes to thicken slightly and develop flavor.
Reduce the heat to low. Stir in 1 cup of heavy cream and 1/4 cup of dry sherry, mixing well.
Using an immersion blender, carefully puree the soup until smooth. If you don't have an immersion blender, transfer the mixture in batches to a regular blender, blending until smooth and then returning it to the pot.
Chop the cooked lobster meat into bite-sized pieces and stir it into the bisque. Cook for 2-3 minutes to warm through.
Season with salt and black pepper to taste.
Ladle the bisque into bowls and garnish with freshly chopped parsley, if desired.
Serve immediately with crusty bread or crackers.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.9 g | 158% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 996 mg | 332% | |
| Sodium | 6723 mg | 292% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 9.8 g | ||
| Protein | 100.1 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 604 mg | 46% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1956 mg | 42% | |
*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.
