Description

This Velvety Lobster Bisque is a luxurious and creamy seafood soup, blending tender lobster meat with a rich, flavorful broth made from lobster shells, aromatic vegetables, and a touch of brandy. Perfect for an elegant dinner or a special occasion, this bisque offers a smooth texture and a delicate balance of spices and cream.

Ingredients

Scale

Seafood

2 lobster tails (about 8 oz each)

Vegetables & Aromatics

1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced

Spices & Seasonings

1 tablespoon tomato paste
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste

Liquids & Fats

2 tablespoons olive oil
1/4 cup brandy or dry sherry
2 cups seafood or chicken stock
1 cup heavy cream
2 tablespoons unsalted butter

Garnish

Fresh chives or parsley for garnish (optional)

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Instructions

Cook Lobster Tails: Bring a pot of salted water to a boil and cook the lobster tails for 5–6 minutes until their shells turn bright red. Remove the tails and let them cool slightly. Crack the shells carefully and remove the lobster meat, then chop it into bite-sized pieces. Set the meat aside and keep the shells for stock.
Sauté Vegetables and Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, celery, and minced garlic. Sauté for 5–6 minutes until the vegetables have softened and become fragrant.
Add Spices and Develop Flavor: Stir in the tomato paste, paprika, and cayenne pepper if using. Cook this mixture for an additional 2 minutes to deepen the flavor. Next, add the reserved lobster shells and cook for another 2 minutes to release their essence into the pot.
Deglaze and Simmer: Pour in the brandy or dry sherry to deglaze the pot, scraping up any browned bits stuck to the bottom. Then add the seafood or chicken stock and bring the mixture to a boil. Reduce the heat and let it simmer uncovered for 20 minutes to develop a rich broth.
Blend the Broth: Remove and discard the lobster shells from the pot. Using an immersion blender, puree the soup until smooth, or transfer it in batches to a blender and blend until velvety. Return the smooth bisque to the pot.
Finish and Serve: Stir in the heavy cream and unsalted butter, allowing the bisque to become creamy and rich. Add the chopped lobster meat, heating gently for 3–4 minutes until warmed through. Season with salt and black pepper to your taste. Ladle the bisque into bowls and garnish with fresh chives or parsley if desired.

Notes

For a budget-friendly alternative, substitute lobster with shrimp.
To make the bisque richer, add a splash of white wine along with the brandy during deglazing.
This bisque works beautifully as a luxurious appetizer or an elegant main course.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: French-American

Nutrition

Serving Size: 1 bowl
Calories: 390
Sugar: 4g
Sodium: 680mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 1g
Protein: 23g
Cholesterol: 165mg