Lobster bisque is a creamy and rich soup that showcases the flavor of fresh lobster. It may seem intimidating to make, but it’s actually quite easy and rewarding. You don’t need to use lobster shells or make a complicated stock for this recipe. All you need are some simple ingredients and a blender. Here’s how to make a lobster bisque that will impress your guests and satisfy your cravings.
Ingredients
- 4 tablespoons of butter
- 1/4 cup of all-purpose flour
- 4 cups of seafood stock (or vegetable or chicken stock)
- 1 cup of dry white wine (or sherry)
- 2 tablespoons of tomato paste
- 2 cloves of garlic, minced
- 1/4 teaspoon of dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 2 cups of heavy cream
- 1 pound of cooked lobster meat, chopped
- Fresh parsley or chives, for garnish
Directions
- In a large pot over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, for about 2 minutes, until smooth and bubbly.
- Gradually whisk in the stock and wine, stirring well to prevent lumps. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes, stirring occasionally.
- Stir in the tomato paste, garlic, thyme, bay leaf, salt, and pepper. Simmer for another 10 minutes, until slightly thickened.
- Carefully transfer the soup to a blender and blend until smooth. You may need to do this in batches. Alternatively, you can use an immersion blender to puree the soup in the pot.
- Return the soup to the pot and bring it back to a simmer over low heat. Stir in the heavy cream and lobster meat and cook until heated through, about 5 minutes.
- Ladle the soup into bowls and garnish with parsley or chives. Enjoy with crusty bread or crackers.
Tips
- You can use fresh or frozen lobster meat for this recipe. If using frozen, thaw it completely before adding it to the soup.
- You can also sauté the lobster meat in some butter and garlic before adding it to the soup for extra flavor.
- If you like a spicier bisque, add some cayenne pepper or hot sauce to taste.
