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](https://cafedelites.com/wp-content/uploads/2020/02/Lobster-Bisque-IMAGE-2.jpg)
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:
- While stock is simmering, chop the meat into bite-sized pieces and refrigerate.
- 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.
- 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.
- 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
![lobster bisque recipe](https://selfproclaimedfoodie.com/wp-content/uploads/lobster-bisque-square-2.jpg)
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:
- 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.
- 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?
- 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. …
- Rice: Cook ½ cup white rice separately from the soup. …
- Mash potatoes: Potatoes are a natural thickener.
What makes a bisque a bisque and not a soup?
In fact, a bisque is a type of soup, so all bisque is soup, but not all soups are bisque. If you make bisque the old-fashioned way, the key difference is the way in which cream is used in the dish.