easy lobster bisque

A rich and creamy bisque filled with buttery chunks of delicious lobster! 

Lobster Bisque

lobster meat (cooked,

butter (divided)

onion (diced, divided)

chicken broth

carrot (diced)

celery (diced)

garlic (minced)

white wine

cooking sherry

Worcestershire sauce

Tabasco sauce

thyme

bay leaf

tomato paste

½ cups half and half (or light cream)

Remove the meat from the shells and set aside.

Melt 2 tablespoons butter in a large saucepan. Add shells and ¼ cup onion and cook over medium heat until fragrant and lightly browned. Add chicken broth and simmer for 10 minutes, covered. Strain and set aside.

Melt remaining butter over medium heat. Add remaining onion, carrots, celery, and garlic and cook until onion is softened. Add white wine and sherry and cook until almost evaporated. Add Worcestershire and Tabasco sauce and cook until almost evaporated.

Stir in broth, thyme, bay leaf, and tomato paste. Simmer for 15 minutes or until thickened. Remove bay leaf and use an immersion blender to puree until smooth.

Add in cream and simmer until thickened, stir in lobster meat, and serve immediately.

If you want to spend money on lobster, the best way to use it is this delicious Lobster Bisque from Delish.com.

butter

onion,

carrots,

celery,

Kosher salt

black pepper

garlic,

tbsp. all-purpose flour

c. seafood or fish stock

dry white wine

heavy cream

lobster meat, chopped

chives,

Yes! I don't want to deal with a live lobster.

Recipe is a hit flavor wise! I just wish it finished a little thicker. More flour next time?

Super easy and so delish! I happened to have all the ingredients including whole lobster and followed instructions and voila...my first lobster bisque perfect for a chilly afternoon in Maine. Will definitely do it again.

Great treat. I made it seafood bisque added shrimp and scallops.  Will make again.

This recipe rocks!  I made this over the weekend with a couple of leftover lobster tails.  This recipe is simple to follow and so delish!!!  Everyone that tried it, loved it.  Thank you so much for sharing this...  I highly recommend and will prepare again!

I made this for my 60th birthday dinner, along with coquilles st. jacques and filet mignon. The bisque was, surprisedly, the star! It has amazing flavor! I've been cooking forever, but have just learned about the building of flavors, as you teach above. Sure makes a difference. Thank you!
I plan to make it again, but will use more affordable shrimp this time.

YUMMMMMMM! Used cooked/shucked claws and knuckles from the fish counter. Added a bunch of fish sauce I always have around and used sherry, instead of white wine. So savory. And easy. Will definitely make again. Thanks!

Making tonight. Doesn’t the alcohol burn away as you cook?

I have to many crayfish,ohh what a dilemma you say.so I googled this recipe.what a winner !kids love it and go back for 2nds as do I..definetly make this one again  
Thanks

good flavor, did not come out creamy at all.

Simple recipe but presented in awckward sequence.  Make a roux, add  stock, cook 30 minutes, liquify.  Add cream and lobster and done!  I’ll make it again and try it with shrimp and or langostinos or crawfish.

This recipe turned out DELISH! I followed it to a T and it came out scrumptious! I cooked the lobster tails by placing them in salted, boiling water for 8-10 minutes. Then used the meat as directed. This recipe was so easy and the result tasted like I slaved away for hours. I served it with a nice toasty baguette. I will definitely make it again!

I used langostinos instead of lobster meat and previously made lobster stock. It was excellent.

I made this tonight for my friend’s birthday party dinner tomorrow and I have to say not only was it easy to make but I had to put it in the fridge in the garage so I wouldn’t be tempted to eat it tonight!! Deliciousness on a spoon!!

https://streaming.hearstdigitalstudios.com/239b90cb-59ce-40bd-932b-dbe501ca1db6/video_rover_16x9_1080p_hd_1542637578_99021.mp4

Looking for an easy holiday starter? This creamy lobster bisque is the perfect soup to serve for your holiday feast.

Creamy Lobster Bisque Is The Perfect Soup To Make For The Holidays

This Lobster Bisque Recipe is made simple and easy with quick homemade lobster stock, big bites of lobster, and a creamy luscious bisque thickened with sweet potatoes. For extra decadence saute the lobster in browned butter infused with garlic, and serve with warm garlic bread.

Simple Lobster Bisque

lobster

water

salt

olive oil

onion, diced

garlic cloves, rough chopped

celery, diced (1 cup)

yam, peeled, diced (2 cups) or sub carrots

sweet paprika

sherry wine

lobster stock (you’ll make this with the shells from

heavy cream (or sub coconut milk)

additions: fish sauce, salt, pepper, cayenne

garlic cloves, smashed

chives

Prep lobster and stock

Place lobster tails in a stockpot with 5 cups water and 1 teaspoon salt. Bring to a boil, lower heat and simmer 5-7 minutes, or until tails turn vibrant red and begin to curl. Using tongs, place tails in bowl to cool, reserving the hot lobster water in the pot.

Remove lobster meat from the tails and add the shells and any liquid, back into the lobster water. Simmer 20 mins while you prepare the rest of the soup. Chop the lobster meat, keeping a few pretty red pieces larger, for garnishing. Keep any red roe, which will add flavor and color. Refrigerate.

Bisque

In a heavy-bottomed pot or dutch oven, heat oil over medium-high heat. Add onion and saute 3-4 minutes until fragrant. Add garlic, celery, and thyme, and lower heat to medium, saute 5 more minutes until onions are softened. Add diced yam, cook 2 minutes, add tomato paste, paprika and bay leaf. Stir 1-2 minutes. Deglaze with the sherry, scraping up any browned bits, and cook this off, or if comfortable, carefully tilt the pot to let it ignite (stand back) and burn off the alcohol.

Strain the lobster stock. You should have about 3 cups. Pour this into the pot with the veggies. Bring to simmer on med-low, covered, and cook until the yam and celery are tender, about 15 minutes.  Remove the bay leaf.

Add 1/4 the of the chopped lobster to this, and blend all until smooth and creamy (either using an immersion blender or blend in batches using a regular blender- remember, if hot, hold lid down tight with a towel.)

Pour this back into the Dutch oven. Add the cream.  Taste.  Season with salt and pepper. To add more depth, a tiny splash of fish sauce may help. If you like a little pep, a pinch or two of cayenne is nice.

In a medium skillet swirl the butter and smashed garlic cloves over medium-high heat until nutty and fragrant. Add the remaining lobster, and saute 1-2 minutes. Set aside a few of the biggest prettiest pieces for garnish and add the remaining smaller pieces o the soup. Simmer soup gently on low for a few more minutes. It will taste more &#8220;lobstery&#8221; as the flavors have a chance to meld. Sometimes I&#8217;ll let this sit on the stove for 1/2  hour then gently reheat before serving.

Divide among bowls, garnish the top with the bigger pieces of lobster and fresh tarragon leaves (or chives and parsley).

"OMG! I think that was my favorite dish you've ever made! 100% incredible! I think I just died.. it was so delicious! Thank you!!!!!!"

That's the text I got from my roommate after they ate it. My girlfriend said it was the best lobster bisque she's had as well. Thanks for sharing the recipe, it's a winner!

Love this recipe! Made the mistake of using two frozen whole lobsters - managed to get just enough meat from them but will stick to either lobster tails or live lobster in the future.  Also used a slightly larger sweet potato so had to increase salt by adding fish sauce - nice recommendation!

This lobster bisque is excellent! It got rave reviews from a tough foodie crowd. Thanks for the recipe!

Rich, creamy and flavorful - this Lobster Bisque tastes like it&#x27;s straight out of New Orleans!

bell pepper, minced

lobster stock

sweet rice flour (can use all-purpose)

paprika

cajun seasoning,

oz lobster meat (or meat

heavy cream, optional

Salt,

Place the butter and olive oil in a...

Place the butter and olive oil in a heavy duty stockpot (like a Dutch oven) and melt over medium-low heat.

Add the chopped onions, celery and pepper and...

Add the chopped onions, celery and pepper and cook until they are past the sauté stage and are beginning to brown, about 10 minutes, stirring frequently. Doing this low and slow (low heat and over a longer period of time) allows for the veggies to develop a caramelized sweetness and all of the water in them to evaporate.

Add the sweet rice flour and stir well....

Add the sweet rice flour and stir well. Allow the flour to brown to your comfort level, adding in a bit more oil or butter as needed to prevent the "roux" (flour-fat mixture) from burning. You can stop this browning stage as soon as the flour starts to take on a light brown color, but you can slowly take it all the way to a chocolate brown, as long as you are watching it and stirring frequently (and adding in that fat, as needed). This can take anywhere from 2-10 minutes.

Once you achieve your desired roux color, add...

Once you achieve your desired roux color, add in your seasoning, lobster stock and tomato paste.

(Note: if you want to use wine, add...

(Note: if you want to use wine, add about 1/4 to 1/2 a cup of white wine to deglaze the pan before adding in the lobster stock and tomato paste.)

Stir well and increase heat to medium. Let...

Stir well and increase heat to medium. Let the soup come to a simmer, and keep simmering for about 8-10 minutes.

Remove soup from heat and let cool until...

Remove soup from heat and let cool until you are comfortable placing the mixture in a blender or using an immersion blender. (Note that placing the soup in a blender when hot can cause the soup to build pressure in the blender which can be very dangerous. An immersion blender may not get the soup as smooth, but it is a lot safer if you don't have time to let the soup cool completely.)

Place the soup back in the heavy stockpot....

Place the soup back in the heavy stockpot. If the lobster meat is uncooked, add it now.

Heat over medium heat until the soup is...

Heat over medium heat until the soup is simmering. Slowly stir in the heavy cream (and then the lobster meat if cooked) and reduce heat to medium-low.

Continue heating for two to four minutes, until...

Continue heating for two to four minutes, until the bisque coats the back of a spoon. Taste and adjust the seasoning and butter, as desired.

Serve immediately with a generous tablespoon of butter...

Serve immediately with a generous tablespoon of butter on top of the hot bisque.

Top 4 easy lobster bisque recipes from across the web

The most viewed easy lobster bisque recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lobster Bisque

Lobster Bisque

Simple Lobster Bisque

Lobster Bisque

Top 4 easy lobster bisque recipes from across the web

The most viewed easy lobster bisque recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lobster Bisque

Lobster Bisque

Simple Lobster Bisque

Lobster Bisque

The most viewed easy lobster bisque recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine