Dish image
star 4.8

Lobster Bisque



  • Serves 4
  • Cooks in 60 mins (20m prep + 40m cook)
  • Difficulty: Intermediate
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving


local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large pot, melt 2 tablespoons of butter over medium heat.
  2. 2.Add the chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
  3. 3.Stir in the tomato paste and cook for 1 minute.
  4. 4.Sprinkle the flour over the vegetables and stir well to combine. Cook for 2 minutes to cook off the raw flour taste.
  5. 5.Optional: Deglaze the pot with white wine, scraping up any browned bits from the bottom.
  6. 6.Slowly pour in the fish stock while stirring constantly. Bring the mixture to a simmer.
  7. 7.Reduce the heat to low and let the soup simmer for 20 minutes, stirring occasionally.
  8. 8.Meanwhile, in a separate pan, melt the remaining 2 tablespoons of butter over medium heat.
  9. 9.Add the cooked lobster meat and sauté for 2-3 minutes until heated through.
  10. 10.Remove the soup from heat and use an immersion blender or regular blender to puree until smooth.
  11. 11.Return the soup to low heat and stir in the heavy cream. Season with salt and black pepper to taste.
  12. 12.Add the sautéed lobster meat to the soup and simmer for an additional 5 minutes to allow the flavors to meld together.
  13. 13.Serve the lobster bisque hot, garnished with freshly chopped parsley.
  14. 14.Enjoy the creamy and indulgent flavors of this classic lobster bisque!

lightbulb_outline Tips

  • chevron_rightFor a more budget-friendly option, you can use shrimp or crab instead of lobster.
  • chevron_rightIf you prefer a smoother texture, strain the soup through a fine-mesh sieve before adding the cream.
  • chevron_rightServe the bisque with crusty bread or oyster crackers for dipping and scooping up every last bit of deliciousness.
  • chevron_rightFeel free to adjust the seasoning to your taste. You can add a pinch of cayenne pepper for a subtle kick or a squeeze of lemon juice for a touch of acidity.