Lobster bisque is a rich and creamy soup with massive lumps of sweet and buttery lobster tails.
It is a delectable and addictive bisque that will surely get those taste buds tingling. Best of all, it’s surprisingly simple and takes less than an hour to whip up.
This velvety lobster bisque makes an excellent entree, the perfect portion for lunch, or a fancy dinner for two.
How to Make Lobster Bisque
Bisque is a French cooking technique that extracts flavors from crustaceans by simmering them. Typically, lobster bisque has a flavorful stock made of lobster shells. But we came up with an easier and tasty alternative. Check out the recipe below:
1 cup chicken broth
2 medium slices onion
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups heavy whipping cream
2 tablespoons of tomato paste
1/2 teaspoon salt
1 pound cooked and cubed lobster meat
1 tablespoon Worcestershire sauce
1/2 teaspoon ground cayenne pepper
1. Saute the chopped onions and 1/4 cup of chicken broth in a frying pan. Cook for 5 to 7 minutes on low heat. Set aside.
2. In a medium size pot, melt the butter over medium heat. Slowly whisk in flour until the mixture becomes creamy.
3. Add in the remaining chicken broth gradually while whisking. Add in the milk, salt, onion, lobster meat, Worcestershire sauce, tomato paste and cayenne pepper.
4. Cook the mixture until right before boiling, then remove from heat right away. Do not allow the soup to boil as this will curdle the cream.
Tips & Tricks
- Lobster meat is already so tasty, but you can add more flavor to it by cooking it in garlic and butter. Saute some garlic in melted butter over medium heat. Then, add the chunks of lobster tails and flavor with salt, pepper, and cayenne pepper. Saute the lobster just until heated through.
- Here’s how to peel lobster tail meat off the shell: Cook it for a few minutes first. It is extremely hard to take out the meat when the lobster is raw. So, steam those tails for about 2-3 minutes. Then, put the cooked lobster tail on the counter, backside facing up. Cut down through the middle until the end of the tail with a pair of scissors. Then, using your fingers, break the shell apart to reveal the meat. Pull the meat up from the shell.
- When shopping for lobster tails, head to the seafood frozen section of the grocery. If you want to use fresh lobsters, take note that you will have to keep them alive right until the moment you cook them. Otherwise, they will not taste as good. This means that you will have to be the one to put them down.
- To keep things simple and more affordable, you can also use frozen lobster tails. You’ll find these in the frozen section of your grocery store. Trader Joe’s is one of my favorite places to get lobster tails.
- And while we’re on the subject of fresh lobster, you’ll want to pick cold instead of warm lobsters. These are lobsters from Maine, South Africa, New Zealand, and Australia. Unlike warm lobsters from Latin America, Caribbean, and Florida, these guys are tastier and are firmer yet more tender.
- Don’t have enough lobster meat? No worries! Add some shrimp in there to make up for the lacking lobster. It is a more affordable option, plus; the shrimp gives the bisque an added layer of flavor.
- Instead of chicken broth, use clam juice or shrimp stock instead. Any of these two help enhance the lobster flavor.
- Got some wine in the pantry? Give your bisque a lot more flavor by deglazing it with a dry white wine, such as Chardonnay, Pinot Grigio, or Sauvignon Blanc. When choosing wine, it should be one that you enjoy drinking. Reduce the wine into half and add in your broth mixture. Let the soup simmer until thick, about 30 minutes. No wine? No problem – you can also use sherry instead.
- If you’re not in too much of a hurry, let the soup simmer on low heat for one hour to release all those wonderful flavors.
- Need a gluten-free recipe? Use chickpea flour instead of all-purpose flour.
- Want to make a lighter version of this bisque? Go ahead! Just use fat-free coconut milk instead of heavy whipping cream and do not use as much salt. Instead of adding flour, blend the mixture with an immersion blender to thicken it. Ditch the butter as well. Don’t worry, these modifications will not take away all those mouth-watering flavors.
- Give your bisque a nice kick by flavoring it with curry, hot sauce, and your choice of herbs.
- Ever heard of mirepoix? It is a flavor base made from a combination of chopped celery, onion, and carrot. Saute this trio of veggies before adding the chicken stock to make an even more flavorful base!
- Use low-sodium versus regular chicken stock for the soup. That way, you have complete control over how little or much sodium goes into the bisque.
- For a prettier presentation, top the cooked bisque with some chives.
How To Thicken Lobster Bisque
There are several tricks to make thick and creamy lobster. Some like adding a bit of tomato paste, some use heavy cream, and others use rice.
Blending the mixture with an immersion blender also helps. Just be sure to do all that blending prior to adding the lobster otherwise you’ll end up with lobster mulch.
But for this recipe, we are adding flour to the soup. Be sure to cook the flour with the butter first to form a roux, before mixing in the liquid ingredients.
How Long Does Lobster Bisque Last in the Fridge?
Like many seafood dish, it’s better to eat your lobster bisque as soon as possible. It will only keep fresh for up to two days in the fridge. Be sure to let it cool to room temperature and store it in an airtight container before you refrigerate. To reheat, cook on low medium heat until warm.
Lobster bisque does not keep well in the freezer, so sorry folks, this is not an option. But with this creamy bisque, my guess is that you’ll be licking the bowl clean.
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