Indulge in the luxurious flavors of homemade lobster bisque, a classic seafood soup that epitomizes culinary elegance. This rich, creamy bisque is crafted from fresh lobster, aromatic vegetables, and a touch of sherry, resulting in a bowl of comforting goodness.

While it may seem like a gourmet dish, this recipe is approachable and rewarding, perfect for impressing guests or treating yourself to a special meal. With its velvety texture and delightful hints of citrus and spice, this lobster bisque will surely become a favorite in your kitchen!

Lobster Bisque Recipe

Ingredients:

1 frozen, already cooked lobster

4 tablespoons butter (divided)

1 glass dry white wine

1 liter chicken stock

Fresh parsley (a handful, chopped)

Dash of fish sauce (Thai brand)

2 shallots (chopped)

2 celery sticks (chopped)

1 carrot (chopped)

2 garlic cloves (minced)

1 glass dry Spanish sherry

1 tablespoon tomato purée or paste

2 bay leaves

Splash of double cream

Pinch of cayenne pepper

Squeeze of lemon juice

Salt and pepper to taste

Instructions:

Prepare the Lobster:

Thaw the frozen lobster and remove the meat from the claws and tail. Set the meat aside.

Make the Lobster Stock:

In a heavy-bottom pot, melt 2 tablespoons of butter over medium heat. Add the lobster shells and bits, frying for about 5 minutes.

Deglaze the pot with a glass of dry white wine, scraping up any bits stuck to the bottom.

Add the chicken stock, fresh parsley, and a dash of fish sauce. Let this simmer for about 40 minutes.

Strain the mixture to keep only the stock, discarding the shells and solids. Set the lobster stock aside.

Sauté Vegetables:

In the same pot, add another 2 tablespoons of butter. Sauté the shallots, celery, carrot, and garlic for about 10 minutes until softened.

Add the glass of dry Spanish sherry, reserved lobster stock, tomato purée, and bay leaves. Cook this mixture for another 30 minutes.

Blend the Soup:

After cooking, blend the mixture until smooth. Stir in a splash of double cream, a pinch of cayenne pepper, and a squeeze of lemon juice. Taste and adjust seasoning with salt and pepper.

Prepare the Lobster Meat:

In a small pan, fry the reserved lobster meat in garlic and parsley butter with a bit of lemon juice until heated through.

Serve:

Ladle the bisque into individual bowls and top each with the sautéed lobster meat.

Enjoy your rich and creamy lobster bisque!

Notes:

Lobster Selection: Using a frozen, already cooked lobster makes preparation easier. Ensure it’s thawed properly before removing the meat.

Cooking Method: Frying the lobster shells enhances the flavor of the bisque, as it releases the natural sweetness of the lobster.

Deglazing: Using dry white wine to deglaze the pot helps lift any flavorful bits stuck to the bottom, adding depth to the stock.

Simmering Time: Allow the lobster stock to simmer for at least 40 minutes to fully develop the flavors.

Vegetable Sauté: Sautéing the vegetables in butter before adding them to the stock helps to caramelize their natural sugars, adding richness to the soup.

Blending: For a smooth bisque, blend thoroughly. You can adjust the texture by blending less if you prefer some chunkiness.

Cream and Spice: Adjust the amount of double cream and cayenne pepper according to your taste preference. For a spicier bisque, add more cayenne.

Serving Suggestions: Garnish with fresh parsley or a drizzle of additional cream for presentation.

Storage: The bisque can be stored in the refrigerator for a couple of days, but it’s best enjoyed fresh. Reheat gently on the stove.

Pairing: Serve with crusty bread or a light salad to complement the rich flavors of the bisque.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Calories: 350 | Total Fat: 24g | Saturated Fat: 15g | Cholesterol: 85mg | Sodium: 600mg | Total Carbohydrates: 15g | Dietary Fiber: 2g | Sugars: 3g | Protein: 22g

Frequently Asked Questions:

Can I use fresh lobster instead of frozen?

Yes, fresh lobster can be used! Just make sure to cook it properly before removing the meat.

What can I substitute for sherry?

If you don’t have sherry, you can use dry white wine or even a splash of vinegar for acidity.

Is it possible to make this bisque without alcohol?

Yes, you can omit the wine and sherry and replace them with additional chicken stock or a splash of lemon juice for flavor.

Can I make this bisque in advance?

Absolutely! You can prepare the soup a day ahead.

Just reheat gently before serving.

What type of cream can I use?

Double cream is ideal for richness, but you can substitute with heavy cream or even half-and-half for a lighter option.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove.

Can I freeze lobster bisque?

Yes, but it’s best to freeze the bisque without the lobster meat.

Add the sautéed lobster when reheating.

What if I can’t find fresh parsley?

You can substitute fresh parsley with other fresh herbs like dill or chives, or use dried parsley if fresh isn’t available.

How can I make this recipe dairy-free?

You can use a dairy-free cream alternative and omit the butter, or substitute with olive oil.

Is there a vegetarian version of this bisque?

Yes! You can replace lobster with mushrooms and use vegetable stock instead of chicken stock for a flavorful alternative.