Description
A luxurious and creamy classic lobster bisque soup featuring tender cooked lobster meat in a rich broth made with vegetables, seafood stock, white wine, and heavy cream.
Ingredients
- 4 tbsp unsalted butter
- 1 1/2 cups diced onions (about 1 large)
- 3/4 cup diced celery (2-3 stalks)
- 3/4 cup peeled and diced carrots (2 medium)
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 4 tbsp all-purpose flour
- 1/2 tsp paprika
- 2 cups seafood stock
- 2 bay leaves
- 1 cup dry white wine (e.g., Sauvignon Blanc)
- 1/4 cup dry sherry (optional, but recommended)
- 1 cup heavy cream
- 1 lb cooked lobster knuckle and claw meat
- 1 tbsp fresh chives, finely chopped (for garnish)
Instructions
- In a medium-sized pot, melt the unsalted butter over medium heat.
- Add the diced onions, celery, and carrots (the mirepoix) to the pot and sauté until they are softened, about 8-10 minutes.
- Stir in the minced garlic, tomato paste, dried thyme, salt, and black pepper. Cook for a few minutes, allowing the flavors to meld and the tomato paste to darken slightly.
- Sprinkle the all-purpose flour over the vegetable mixture and stir to coat. Cook for 2-3 minutes to cook out the raw flour taste, creating a roux.
- Pour in the dry white wine and seafood stock. Add the paprika and bay leaves. Stir to combine, bringing the mixture to a gentle simmer.
- Reduce the heat to low, cover, and let the soup simmer for 30 minutes, or until the vegetables are completely tender.
- Carefully remove the bay leaves. Using an immersion blender, or by transferring in batches to a regular blender, purée the hot soup until it is completely smooth. If using a regular blender, be very careful when blending hot liquids, only filling the blender halfway and venting the lid.
- Return the puréed soup to the pot over low heat. Stir in the dry sherry (if using) and heavy cream. Heat through gently, but do not boil after adding the cream.
- Add the cooked lobster knuckle and claw meat to the bisque, warming it through for a few minutes.
- Ladle the rich lobster bisque into bowls. Garnish with fresh, finely chopped chives before serving. Enjoy this luxurious soup!
Notes
- Dry sherry is optional but adds a depth of flavor to the bisque.
- Be cautious when blending hot soup to avoid splatters.
- Use fresh lobster meat for the best texture and taste.