Decadent Lobster Bisque (Printable Recipe)
Lobster bisque with garlic butter and rich flavor. Ready in under an hour.
# Ingredients You'll Need:
→ Seafood
01 -
4 lobster tails, fresh or thawed, shells reserved
02 -
1/2 lb shrimp or clams, optional substitution
→ Vegetables and Aromatics
03 -
1 medium onion, chopped
04 -
2 carrots, chopped
05 -
2 celery stalks, chopped
06 -
2 garlic cloves, minced
07 -
1 pinch lemon zest
→ Dairy
08 -
4 tbsp unsalted butter
09 -
1 cup heavy cream
→ Liquids
10 -
1/2 cup dry white wine
11 -
4 cups water
→ Pantry
12 -
2 tbsp olive oil
13 -
2 tbsp tomato paste
14 -
2 tbsp all-purpose flour
15 -
1/2 tsp sea salt
16 -
1/2 tsp black pepper
17 -
1/4 tsp cayenne pepper
18 -
1/2 tsp smoked paprika or Old Bay seasoning
19 -
1 bouillon cube
20 -
Fresh tarragon, for garnish
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Add lobster tails, cover, and cook until bright red. Remove and cool.
02 -
Once cool, remove lobster meat from shells and chop into bite-sized pieces. Reserve shells and juices.
03 -
Return shells to pot with 4 cups water, simmer with aromatics for 30 minutes to extract flavor, then strain.
04 -
Heat olive oil and 2 tbsp butter. Add onion, carrots, celery. Sauté until soft. Stir in garlic, bouillon, salt, and pepper.
05 -
Stir in tomato paste and cook 1 minute. Sprinkle flour and stir continuously until absorbed.
06 -
Pour in wine, simmer until reduced by half. Add lobster stock and simmer until thickened and flavors meld.
07 -
Remove from heat and blend soup until smooth. Return to pot and stir in heavy cream.
08 -
In a skillet, melt remaining butter and sauté minced garlic until aromatic. Add chopped lobster meat and season with cayenne, salt, and pepper.
09 -
Stir ¾ of lobster meat into bisque. Serve hot in bowls, topping each with remaining meat and fresh tarragon.
# Extra Tips:
01 -
Caramelizing tomato paste boosts natural sweetness and depth.
02 -
Use cold-water lobster tails for sweeter, tender meat.
03 -
Add lemon zest just before serving for brightness.