Lobster Bisque

A creamy, silky-smooth, and well-seasoned soup with lobster and cream. Perfect for your sweetheart on Valentine's Day, or any day of the year for that matter. Enjoy an indulgent five-star meal at home for a cozy, romantic dinner date.

Makes 4-5 cups

Course Soup

Cuisine French

Diet Gluten Free

Prep Time 10

Cook Time 50

Additional simmering time (if time permits) 20

Total Time 1 20

Servings

Calories 408kcal

Author Imma

Ingredients

2-3 lobster tails (fresh or frozen)
2 tablespoons (30ml) extra virgin olive oil
½ cup (75g) onion, chopped
2 teaspoon (6g) minced garlic
¼ cup (25g) diced celery
1 teaspoon (1g) fresh thyme
½ cup (120ml) dry white wine, or replace with stock
2 teaspoons (10ml) Worcestershire sauce
1 teaspoon (3g) Creole seasoning
½ teaspoon (1g) paprika
½-1 teaspoon (1-2g) white pepper
1 tablespoon (25g) tomato paste
2-2½ cups (473-600ml) lobster stock (adjust to desired thickness)
1 cup (240ml) heavy cream
2-3 tablespoons (28-44g) butter
¼ -½ teaspoon (1-2g) cayenne pepper (optional)

Instructions

Boil the lobster tails for 3-4 minutes (long enough for the shells to turn slightly red). Let them cool.
Once cool, remove the lobster tails from the pot and reserve the stock.
Place the tails on their side on your work surface and use both hands to press down until the shell cracks. Hold the tail with your thumbs (with the flippers toward you and the shell facing down) on opposite sides. Pull both sides back to crack open the shell and remove the meat. Or cut down the center of the tail with kitchen shears and remove the meat.
Return the lobster shells to the pot, and add 4-5 cups water. Bring to a boil, lower heat to medium-low, and simmer for at least 20-25 minutes (if time permits, simmer for an extra 20 minutes). Strain and discard the shells.
Reserve 2-2½ cups of the stock for the bisque and save the rest for another recipe.
Chop the lobster meat into bite-sized pieces while the stock is simmering. Chill until ready to use.
Heat olive oil in a medium-sized saucepan over medium-high heat. Then saute onion, garlic, celery, and thyme for 4-5 minutes.
Slowly add the wine, if using, then stir in the Worcestershire, Creole seasoning, paprika, and white pepper. Cook for about a minute.
Then stir in the tomato paste and the lobster stock. Simmer for 8-10 minutes.
Pour in the cream and butter, let the butter melt, then remove from the stove.
Carefully pour it into a blender and puree in batches to avoid pressure building up. Or use a stick blender in the pot until your bisque is smooth.
Adjust the seasoning with cayenne and salt to taste.
Heat a saucepan over medium and add a tablespoon of butter, followed by the chopped lobster. Then lightly season with Creole seasoning, and simmer for a minute or two until heated.
Divide the bisque into serving bowls, top with lobster, and serve immediately.

Notes

Lobster tails are usually in the frozen seafood section at most grocery stores. If you go for fresh lobsters, make sure they're still alive and keep them alive until the last second.
Swap white wine with brandy for a sweet aroma and subtler presence. Or replace it with stock for alcohol-free bisque.
Use a fine-mesh strainer to strain the bisque from the blender for a smoother texture.
You may swap white wine with brandy – it has a sweet aroma and subtler presence. Or add more stock if you want to exclude alcohol.
If you don't mind waiting, you can save some money by going on a lobster hunt right after Valentine's Day because frozen lobster usually goes on sale around that time.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition