Lobster Bisque Soup Recipe
This lobster bisque soup is rich, creamy, and full of deep seafood flavor. Made with fresh lobster, aromatic vegetables, and a splash of cream, it’s a restaurant-quality dish you can easily make at home. Perfect for special occasions or a cozy dinner for four.
Ingredients
- 2 lobster tails or 1 whole cooked lobster, about 1.5 lb total
- 2 tbsp butter
- 1 small onion chopped
- 1 celery stalk chopped
- 1 small carrot chopped
- 2 cloves garlic minced
- 1 tbsp tomato paste
- 2 tbsp flour
- 3 cups seafood stock or lobster stock
- 1/2 cup heavy cream
- 1/4 cup dry sherry optional
- Salt and black pepper to taste
- Fresh herbs chives or parsley, for garnish
Instructions
- Cook lobster: Boil or steam the lobster tails for 6–8 minutes. Let cool, then remove the meat. Chop and set aside. Keep the shells.
- Make flavor base: In a large pot, melt butter. Add onion, celery, carrot, and garlic. Sauté for 5–7 minutes.
- Add tomato paste & flour: Stir in tomato paste, cook 1 minute. Add flour and mix well for 2 more minutes.
- Add stock & lobster shells: Pour in stock and add lobster shells. Simmer uncovered for 20 minutes. Remove shells.
- Blend & strain: Use an immersion blender (or regular blender) to puree. Strain through a fine mesh sieve for smooth texture.
- Finish the bisque: Return soup to pot. Stir in cream and sherry. Add chopped lobster meat. Simmer on low for 5 more minutes. Season with salt and pepper.
- Serve: Garnish with fresh herbs. Serve hot with crusty bread.