Lobster Bisque

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     Lobster Bisque – a classic creamy and smooth highly seasoned soup made from lobsters and aromatics that is a Valentine’s Day favorite entree or served as a first course. A dream indulgence of a five-star dining just in time for cozy date night at home!

The Special V Day is around the corner – yes I know. You can’t miss it !  Did you know Valentine’s Day is one of the most booked days at restaurants, next  to mother’s day.

By now, in my neck of woods, it’s already too late to book anything. But am not going to worry about that – let hubby sweat it out. Am totally fine dining at home with this bisque here.

If all the the  five-star restaurants are booked then, this would be a good place to start. This  classic Lobster Bisque recipe here  is as good as those you pay for a hefty amount at a fancy schmancy restaurant  without the hefty price tag. 

Lobster Bisque is a classic entree of French origin. It’s a creamy, smooth and flavorful soup based on a strained broth from lobsters. But you could also use the same method with crabs, shrimps or crayfish.

Bisque is actually a method of extracting flavor from crustaceans (hard shelled-sea creatures) by simmering with aromatics to create a deeply flavored stock, then strained out, simmered again and pureed.

The best part about this recipe is that it’s affordable. Instead of buying a whole lobster,  you can use fresh  or frozen lobster tails.

Guess what? Usually at this time of the year Lobster tails are on sale  $5-6 a piece. I just checked and most supermarkets have it on sale . 

Bisque is made using rice as a thickener, here I used  heavy cream – leftover from my other recipe.  Cream is added at the end part of cooking thus resulting in a  luscious soup with full essence of lobsters. To add another layer of texture, this soup is topped with a buttery and creole-seasoned lobster meat . Oh YES! 

And what’s a good warm soup without a little kick of heat? Here, I also added my go-to homemade Creole Seasoning, plus a dash of cayenne pepper. AHHH, I did finish up an entire bowl before I took these shots. You know, just to warm up my belly.

 Restaurant-quality dining at home has never been this good. This would surely impress your BOO! Make it a candlelight dinner with slow soft music in the background, a good wine annnd an incredible entree like this Lobster Bisque. Serve immediately and serve with toasted French bread.

Happy Valentine’s Day!

Tips and Notes:

1.  Lobster tails are usually packed in portions in the seafood frozen section at most grocery stores. If you use the fresh ones, straight out of the sea, keep it alive until the very last second, which also means that you have to dispatch it yourself. It go bad so easily once it dies.
2. You may swap white wine with brandy with its sweet smell and subtler presence. Or go use the stock if you don’t want any booze on this recipe.
3. You can go for a last round of straining into a fine-mesh strainer right after blending.

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Lobster Bisque

Lobster Bisque – a classic creamy and smooth highly seasoned soup made from lobsters and aromatics that is a Valentine’s Day favorite entree or served as a first course. A dream indulgence of a five-star dining just in time for cozy date night at home!

Course: Soup

Cuisine: French

Servings: 4 - 5 cups

Calories: 469 kcal

Author: Immaculate Bites

Ingredients

• 2-3 tails (Fresh or Frozen)
• 2 tablespoons (28.3 g) olive oil extra virgin
• 1/2 cup (75 g) onion chopped
• 1 /4 cup celery , diced
• 2 teaspoons (5.60 g) garlic minced
• 1 teaspoon (0.80 g) Fresh thyme
• ½ cup (119.50 g) dry white wine , replace with stock
• 2 teaspoons (34 g) Worcestershire sauce
• 1 teaspoon (2.60 g) creole seasoning
• 1/2 teaspoon (3.40 g) paprika
• ½ – 1 teaspoon (0.90- 1.80 g) white pepper
• 1 tablespoon (25 g) tomato paste
• 3-4 cups (705-940 g) lobster stock (adjust to desired thickness)
• 1 cup (240 g) heavy cream
• 2- 3 tablespoons (28.4 g) butter
• ½ teaspoon (0.90 g) cayenne pepper (optional)

Instructions

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

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

3. Place tail on its side on counter and use both hands to press down on tail until shell cracks. Then hold 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.
   

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

5. Return 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.
   

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

7. When ready strain the shells from the stock and reserve Lobster stock.
   

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

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

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

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

12. 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.
    

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

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

15. Top individual bisque with lobster and Serve immediately.

Recipe Notes

Please be reminded that the Nutritional Information shown in the post is a rough estimate and can vary greatly based on products used.

Start by boiling Lobster tails for  for about 3-4  minutes, long enough for the  until shells to turn slightly red. Let it cool. Once cool, remove lobster tails from the pot and reserve stock.

Place  tail on its side on counter and use both hands to press down on tail until shell cracks ,  Then hold 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 works. Return 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 lobster meat into bite sized pieces. Chill until ready to be used.

When ready strain the shells from the stock and reserve  Lobster stock. Add olive oil to 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 sauce-pan over medium heat , then add about 1 tablespoon  butter to it  followed by  chopped  lobster meat , season with creole seasoning  lightly saute for about 2  minutes  or  until warmed through. Top individual  bisque with lobster and Serve immediately.

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