Lobster Bisque Recipe

Rich and flavorful Lobster Bisque is an easy recipe to make at home. Succulent tender pieces of meat cooked in a lobster stock are served in a delicious puréed cream base soup.

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!

Prep: 20min

Total: 75min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: Fiber 2 g, Sugar 5 g, calories 386 kcal, Carbohydrate 16 g, Protein 17 g, Saturated Fat 12 g, Fat 21 g, servingSize 1 serving

Ingredients:

• 4 lobster tails
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 onion, (finely chopped)
• 2 carrots, (peeled and finely chopped)
• 2 stalks celery, (finely chopped)
• 1 teaspoon fresh chopped thyme
• 1 teaspoon fresh chopped tarragon, (plus more to serve)
• 1 teaspoon chicken bouillon powder
• 1/2 teaspoon salt
• 1/4 teaspoon fresh cracked black pepper
• 1/2 teaspoon cayenne pepper
• 4 cloves garlic, (minced)
• 2 tablespoons tomato paste
• 3 tablespoons all-purpose flour, ((or plain flour))
• 1 1/4 cup dry white wine, (or sherry)
• 4 cups lobster stock (recipe as follows), (OR seafood or fish stock)
• 3/4 – 1 cup heavy cream
• 2 tablespoons butter
• 2 cloves garlic, (minced)
• salt, pepper and cayenne, (to taste)

Instruction:

1. While stock is simmering, chop the meat into bite-sized pieces and refrigerate.
2. 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.
3. 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.
4. 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.

Lobster Bisque

Rich and flavorful Lobster Bisque is an easy recipe to make at home. Succulent tender pieces of meat served in a puréed cream base soup.

Prep: 15min

Total: 65min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 486 kcal, Carbohydrate 19 g, Protein 11 g, Fat 35 g, Saturated Fat 21 g, Cholesterol 152 mg, Sodium 1300 mg, Fiber 3 g, Sugar 6 g, servingSize 1 serving

Ingredients:

• 16 ounces lobster tails (I used four 4-oz sized tails)
• 15 ounces seafood stock (okay to use water instead)
• 4 cups water ((I just filled the 15-oz can twice))
• 1 teaspoon Herbes de Provence ((aromatic blend of dried herbs including rosemary, oregano, thyme, basil, savory, sage and lavender))
• 1 teaspoon salt
• 4 tablespoons butter
• 1 cup yellow onion (finely chopped (1 medium sized onion))
• 1 cup carrots (peeled and finely chopped (3 medium sized))
• 1 cup celery (finely chopped (4 medium sized stalks))
• 4 cloves garlic (minced)
• 2 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 1 1/2 cups dry white wine
• lobster stock (strain and use all of it)
• 1 cup heavy cream
• salt and pepper (to taste)

Instruction:

1. Add the lobster meat, cover with lid, and let simmer for 5 minutes. Remove when meat is bright red and white. If any part is still translucent, continue to simmer until cooked. Remove meat from pot and transfer to a cutting board. Cut into small pieces and refrigerate until ready to add to bisque.
2. Add heavy cream and chopped cooked lobster pieces to bisque and stir well. Heat over medium-low heat until bisque is heated through. Season with salt and pepper, as desired. Serve hot with crusty bread on the side.

Lobster Bisque Better Than ANY Restaurant! | Chef Jean-Pierre

FAQ

What ingredient does bisque typically have?

What liquor is best for lobster bisque?

What is the thickening agent in lobster bisque?

1. Cornstarch: Whisk ½ tablespoon cornstarch with ¼ cup half and half with a fork until smooth then whisk it back into the chowder. Simmer until thickened to desired consistency. …
2. Rice: Cook ½ cup white rice separately from the soup. …
3. Mash potatoes: Potatoes are a natural thickener.

What makes a bisque a bisque and not a soup?