lobster bisque

Lobster Bisque recipe made easy with big chunks of garlic butter lobster tails in every bite and a quick homemade stock. Smooth and creamy, Lobster Bisque is always a crowd pleaser and has never been easier. Using lobster tails guarantees a rich and decadent bisque that comes together in only one hour!

Lobster Bisque

lobster tails

butter

olive oil

onion, (finely chopped)

carrots, (peeled and finely chopped)

celery, (finely chopped)

thyme

fresh chopped tarragon, (plus more to serve)

chicken bouillon powder

salt

black pepper

cayenne pepper

garlic, (minced)

tomato paste

all-purpose flour, ((or plain flour))

dry white wine, (or sherry)

lobster stock (recipe

heavy cream

salt, pepper and cayenne, (to taste)

Fill a large pot with 5 cups of water. Stir in 1 teaspoon sea salt and bring to a boil.

Add the lobster tails, cover with lid and let boil for 5 minutes, or until bright red.

Remove lobster tails, reserving the liquid stock. When the lobsters have cooled slightly, remove the meat from the shells, reserving the meat and any liquid that comes out of the shells.

Return lobster shells back to the water in the pot. Bring to a boil, reduce heat to medium-low and let simmer for a further 15 minutes to draw as much flavour out of the shells as possible.

While stock is simmering, chop the meat into bite-sized pieces and refrigerate.

LOBSTER STOCK

Heat butter and oil in a large, heavy-based pot over medium heat, Sweat the onions, carrots, celery and fresh herbs. Cook until soft, about 5 minutes. Season with the bouillon powder, salt and pepper/s. Stir in 4 cloves of minced garlic and cook until fragrant, about 1 minute.

Mix in tomato paste, cook for a further minute to coat vegetables. Sprinkle over flour and cook, while stirring occasionally for a further 2 minutes.

Pour in wine, simmer and let reduce to half. Stir in lobster stock, reduce heat and gently simmer while stirring occasionally, until liquid has thickened slightly and flavours have blended, about 30 minutes.

Take off the heat, transfer mixture to a blender and blend until smooth. Alternatively, purée with an immersion blender until very smooth. Return to medium-low heat and stir in heavy cream.

BISQUE

Melt butter a skillet pan over medium heat. Sauté garlic for 30 seconds, until fragrant. Add in chopped lobster meat, season with salt, pepper and cayenne to taste. Lightly sauté for 1 minute while stirring occasionally, until lobster meat is just warmed through.

GARLIC BUTTER LOBSTER MEAT

Mix 3/4 of the lobster meat into the bisque. Pour into individual serving bowls. Top each bowl with remaining lobster meat and extra tarragon.

TO SERVE LOBSTER BISQUE

Lobster Bisque –&nbsp;Rich and Indulgent lobster bisque with deep flavor and chunks of Sautéed lobsters.&nbsp; So wonderful on a cold night as a starter or on its own.

2-3 tails ((Fresh

(28.3 g) olive oil extra virgin

onion

celery (, diced)

(5.60 g) garlic minced

(0.80 g) Fresh thyme

(34 g) Worcestershire sauce

(2.60 g) creole seasoning

½ teaspoon (3.40 g) paprika

½ – 1 teaspoon (0.90- 1.80 g) white pepper

(25 g) tomato paste

stock

(240 g) heavy cream

(28.4 g) butter

¼ -½ teaspoon (0.90-1.8 g) cayenne pepper (optional)

Start by boiling lobster tails for  for about 3-4  minutes, long enough until shells turn slightly red. Let it cool.

Once cool, remove lobster tails from the pot and reserve the stock.

Place the tail on its side on counter and use both hands to press down on the tail until the shell cracks. Then hold the tail, flippers facing you and shell facing down, with your thumbs on opposite sides. Pull back on both sides to crack open shell and remove meat.

You can alternatively use a kitchen shear to cut down the center of the tail. Then remove the lobster meat. Either way it works.

Return the lobster shells back to the pot, then add about 4-5  cups water. Bring to a boil then then reduce the heat to medium-low and continue to gently simmer another 20 -25 minutes; if time permits simmer for an additional 20 minutes.

While the stock is simmering, chop the lobster meat into bite-sized pieces. Chill until ready to be used.

When ready, strain the shells from the stock and reserve the lobster stock.

Add olive oil to a medium-sized saucepan over medium-high heat. Saute onion and garlic, celery, and thyme and cook for about 4-5  minutes.

Slowly add the wine, if using any, then stir in the Worcestershire, creole seasoning, paprika, and white pepper. Cook for about a minute.

Then stir in the tomato paste, followed by lobster stock. Simmer  for about  8- 10 minutes.

Add cream and butter – let it melt, then remove from stove. 

Add to a  blender and puree. Puree in batches –  it helps prevents pressure from building inside. Alternatively, you may use a stick blender in the pot until smooth.

Season with salt and cayenne pepper to taste, if desired.

Place a saucepan over medium heat, then add about 1 tablespoon butter to it followed by the chopped lobster meat, season with creole seasoning lightly, and saute for about 2  minutes or until warmed through.

Top individual bisque with lobster and serve immediately.

In this creamy Lobster Bisque Recipe you'll find chunks of sweet lobster meat in a beautifully rich, seasoned broth made from the strained liquid of the sautéed lobster shells, vegetables and herbs.

Restaurant Quality Lobster Bisque

live lobsters (See Note 1)

tsp kosher salt

carrot (chopped)

celery

garlic (crushed)

tarragon

cayenne pepper (See Note 2)

sherry

clam broth (See Note 3)

white rice (See Note 4)

Steam lobsters in an 8- to 10-quart stockpot. Bring 2 inches of water and salt to a boil over high heat. Using metal tongs or gloves, place the lobsters head first into the pot and cover tightly. When water returns to a heavy boil, turn the heat down to a rolling boil and steam lobsters for 9 minutes for the first pound, and add 4 minutes for each additional pound. Steamed lobsters will be bright red when done. Remove with metal tongs or gloves and place in cool water or let cool for 3-5 minutes before removing meat from shell. Reserve the steaming liquid.

Twist lobster claws and tails off. Using the side of a kitchen knife or nutcracker, crack the knuckles and claws and take meat out, reserving any liquid that comes out of the shells and on cutting board. Set the tail on a hard surface and use your hand to press down and crack the shell. Remove the tail meat and slice in half lengthwise, removing the black intestinal vein. Coarsely chop the meat and refrigerate. Roughly chop the shells along with all the lobster remains into small pieces and set aside.

Heat olive oil in a large pot over medium heat, then add the carrot, celery, onion, garlic and herbs. Sauté until the onions are translucent, about 5 minutes. Add the lobster shells, liquid and remains and cook for 6 minutes more. Add tomato paste and cayenne pepper and cook 4 minutes.

Add the sherry (ignite or cook for alcohol to evaporate). Add clam juice and 1 cup of reserved lobster-steaming liquid. Bring to a simmer and cook covered, for 1 hour. Strain the broth through a colander/sieve, pressing down hard on solids to extract as much liquid as possible.

Wipe out the pot and pour in the broth. Add the rice, bring to a boil, cover and cook on low for at least 30 minutes, or until the grains are cooked and VERY soft. Blend the bisque in a blender or food processor, then pass through sieve again, pressing down hard on solids to extract as much liquid as possible. Add cream and bring to a low simmer. Add the chopped lobster meat and heat through. Season to taste with salt and serve.

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

lobster meat (cooked,

butter (divided)

onion (diced, divided)

chicken broth

carrot (diced)

celery (diced)

garlic (minced)

white wine

cooking sherry

Worcestershire sauce

Tabasco sauce

bay leaf

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.

onion,

carrots,

celery,

Kosher salt

garlic,

tbsp. all-purpose flour

c. seafood or fish stock

dry white wine

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

Homemade lobster bisque is rich and creamy, loaded with seafood flavor, and  delicious. Serve this quick and easy soup with soft bread for lunch or dinner.

unsalted butter

celery, diced

tablespoon garlic, minced

Italian seasoning

all-purpose flour

fish stock stock

white wine (optional)

lobster

fresh parsley, finely chopped (optional, for garnish)

In a 6-quart Dutch oven or large pot, melt butter over medium-high heat until it starts to bubble, about 1 minute. Add onions, carrots, and celery. Sauté until soft and tender, about 5-7 minutes

Add garlic, Italian seasoning, salt, and pepper. Stir well and cook until fragrant, about 1 minute. Stir in flour and cook until thickened into a paste, about 1 minute.

Add tomato paste and mix until well combined.

Add fish stock, wine and heavy cream. Bring the sauce to a simmer over medium heat and simmer for 8-10 minutes until thickened a bit, stirring occasionally.

Transfer the soup into a blender and puree until smooth. Return the pureed soup to the pot. You can also puree the soup directly in the pot using immersion blender.

Stir in the lobster meat and continue to cook over medium heat until the lobster is warmed through and the bisque has thickened to a desired consistency, about 5-7 minutes.

Season with salt and pepper to taste and serve immediately. Sprinkle some fresh parsley if desired.

Love the recipe - but am not a fan of lobster - so can I substitute dungness crab?  The broth is fantastic.  Thanks for posting.

This creamy Lobster Bisque is a shortcut recipe that is low on carbs, but big on flavor! This 30 minute soup recipe features a savory broth and garlic butter lobster for a truly decadent meal! 

Lobster Bisque (low carb + keto)

carrots, chopped

Old Bay

dry white wine,

garlic

lemon juice

Lobster claw meat

In a large stock pot or dutch oven...

In a large stock pot or dutch oven heat the olive oil over medium heat. Sauté garlic, onion, carrots and celery in the oil  until the vegetables are soft.

Add the tomato paste, stock, Old Bay, white...

Add the tomato paste, stock, Old Bay, white wine and bring the mixture to a simmer for at least 15 minutes. 

Blend the soup using an immersion blender until...

Blend the soup using an immersion blender until smooth, stir in the heavy cream. Reduce the heat to low and cover.

In another skillet sauté the lobster meat in...

In another skillet sauté the lobster meat in the butter, garlic and lemon for 3-4 minutes. Add the lobster and garlic butter to the soup. Blend again if desired. 

Lobster Bisque is a luscious, richly flavored restaurant quality soup that&#x27;s perfect for special occasions or a cozy date night at home.

Rich and Creamy Classic Lobster Bisque Recipe

shallot,

carrot,

rib celery, diced

tsp smoked paprika

tsp pepper

bay leaves

tbsp flour

brandy

seafood stock

tsp tabasco

half and half

Melt 2 tbsp butter in a soup pot...

Melt 2 tbsp butter in a soup pot over medium heat.

Add shallot, carrot and celery, sauté for about...

Add shallot, carrot and celery, sauté for about three minutes.

Stir in thyme, tarragon, smoked paprika, salt, pepper...

Stir in thyme, tarragon, smoked paprika, salt, pepper and bay leaves, sauté for another two minutes.

Add garlic, sauté for one minute.

Stir in tomato paste and cook until paste...

Stir in tomato paste and cook until paste has melted and is coating the vegetable mixture.

Stir in flour until mixture is well coated.

Remove pan from heat, add brandy and stir...

Remove pan from heat, add brandy and stir until evaporated.

Stir in wine and cook for 1 minute.

Stir in seafood stock.

Add tobasco sauce.

Bring mixture to a boil.

Reduce heat and simmer for 10 minutes, uncovered.

While mixture simmers, remove lobster meat from the...

While mixture simmers, remove lobster meat from the shells and chop into bite size pieces.

Add half of the lobster to the bisque,...

Add half of the lobster to the bisque, cover and simmer for 30 minutes.

Puree mixture with an immersion blender or in...

Puree mixture with an immersion blender or in batches in a regular blender until very smooth.

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Top 8 lobster bisque recipes from across the web

The most viewed lobster bisque recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lobster Bisque

Lobster Bisque

Restaurant Quality Lobster Bisque

Lobster Bisque

Lobster Bisque

Lobster Bisque

Lobster Bisque (low carb + keto)

Rich and Creamy Classic Lobster Bis...

The most viewed lobster bisque recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine