Description
Velvety Lobster Bisque is a luxurious and creamy French-American seafood soup featuring tender lobster meat in a rich, flavorful broth. This elegant and comforting dish combines lobster tails simmered with aromatic vegetables, spices, tomato paste, and brandy, finished with cream and milk for a smooth, velvety texture. Perfect as a sophisticated dinner starter or a special occasion meal.
Ingredients
Scale
Lobster and Broth
- 2 lobster tails (about 8 oz each)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup brandy or dry sherry
- 3 cups seafood or chicken stock
Finishing and Garnish
- 1/2 cup heavy cream
- 1/4 cup whole milk
- Salt and black pepper to taste
- Chopped chives or parsley for garnish
Instructions
- Cook the Lobster: Bring a medium pot of salted water to a boil. Add lobster tails and cook for 5–6 minutes until shells are bright red and meat is opaque. Remove from water, let cool slightly, then remove meat from shells and chop into bite-sized pieces. Reserve shells for the broth.
- Sauté Vegetables: In a large pot, heat butter and olive oil over medium heat. Add onion, carrot, and celery. Cook for 5–6 minutes until vegetables are softened and fragrant.
- Add Aromatics and Spices: Stir in minced garlic, tomato paste, paprika, and cayenne pepper if using. Cook for 1 minute to deepen the flavors.
- Incorporate Lobster Shells and Deglaze: Add reserved lobster shells to the pot and stir for 2–3 minutes. Carefully pour in brandy or sherry to deglaze the pot, scraping up any browned bits. Simmer for 2 minutes to allow alcohol to cook off.
- Simmer the Broth: Add the seafood or chicken stock and bring the mixture to a simmer. Cover and cook for 25 minutes to extract rich flavors from the lobster shells.
- Blend the Soup: Remove and discard the lobster shells. Use an immersion blender directly in the pot, or carefully transfer the broth in batches to a blender, and puree until smooth and velvety.
- Finish the Bisque: Return the blended soup to the pot. Stir in heavy cream and whole milk. Add the chopped lobster meat and warm gently for 2–3 minutes until the lobster is heated through.
- Season and Serve: Taste and season with salt and black pepper as needed. Serve hot, garnished with chopped chives or parsley for a fresh finish.
Notes
- For an extra silky texture, strain the bisque through a fine mesh sieve after blending to remove any solids.
- You can prepare the bisque base up to the simmering step a day ahead and refrigerate; add cream and lobster meat just before serving for freshness.
- Adjust cayenne pepper according to your preferred spice level or omit for a milder flavor.
- Use seafood stock for a more intense lobster flavor, or chicken stock for a milder broth.
