Description
A luxurious and velvety lobster bisque made with rich cream, aromatic vegetables, and tender lobster meat. This creamy seafood soup is perfect for an elegant appetizer or special occasion, combining subtle spices, smooth texture, and the delicate sweetness of lobster.
Ingredients
Seafood
- 2 cups cooked lobster meat, chopped
Vegetables & Aromatics
- 1 small onion, chopped
- 2 cloves garlic, minced
Liquids & Dairy
- 3 cups seafood stock
- 1 cup heavy cream
- 1/2 cup white wine
Pantry & Seasonings
- 2 tablespoons butter
- 2 tablespoons tomato paste
- 1 tablespoon flour
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Instructions
- Prepare the base: Melt butter in a large pot over medium heat to provide a rich foundation for the bisque.
- Sauté aromatics: Add chopped onion and minced garlic; cook until soft and fragrant, about 3-4 minutes, creating depth of flavor.
- Add tomato paste and flour: Stir in tomato paste and flour; cook for 1–2 minutes to thicken the mixture and develop its richness.
- Add liquids: Gradually whisk in the seafood stock and white wine to avoid lumps and build the soup’s body.
- Simmer the soup: Let the mixture simmer gently for 15 minutes to meld flavors and reduce slightly.
- Blend the soup: Use an immersion blender or transfer to a blender to puree the soup until smooth and velvety.
- Finish with cream and lobster: Return the blended soup to the pot and stir in the heavy cream and chopped lobster meat; heat gently without boiling to preserve creaminess and lobster texture.
- Season and serve: Add paprika, salt, and black pepper to taste. Serve warm, optionally garnished with fresh herbs or a cream drizzle.
Notes
- If available, use lobster shells to enhance the flavor of the seafood stock.
- Avoid boiling the soup after adding cream to prevent curdling.
- Garnish with fresh herbs such as chives or parsley, or a drizzle of cream for presentation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
