Lobster Bisque Soup

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🥣 Lobster Bisque Soup

Servings: 4
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: ~1 hour

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🦞 Ingredients:

For the Lobster:

• 2 lobster tails (about 6–8 oz each)
• 4 cups seafood stock (or chicken broth)
• 2 tablespoons butter

For the Bisque:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 celery stalks, finely chopped
• 1 carrot, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (optional for a little heat)
• ¼ cup dry white wine (or cooking sherry)
• 2 tablespoons all-purpose flour
• 1 cup heavy cream
• 1 bay leaf
• Salt and black pepper, to taste
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped (for garnish)

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👩‍🍳 Instructions:

1. Cook the Lobster Tails:

   • In a large pot, bring the seafood stock to a gentle boil.
   • Add lobster tails and cook for 6–8 minutes, until shells are bright red and meat is opaque.
   • Remove tails, let cool, then remove the meat and chop into bite-size pieces.
   • Save the shells and add them back into the broth for extra flavor. Simmer 15 minutes, then strain and keep the broth.

2. Make the Base:

   • In a large pot, heat olive oil and butter over medium heat.
   • Add onion, celery, and carrot. Sauté until softened, about 5–7 minutes.
   • Add garlic and tomato paste; cook 1 minute until fragrant.
   • Sprinkle in flour and stir to coat the vegetables evenly.

3. Add Liquid and Simmer:

   • Pour in white wine to deglaze the pot, scraping up any bits.
   • Gradually add the reserved lobster broth, stirring constantly.
   • Add paprika, cayenne, bay leaf, salt, and pepper.
   • Simmer uncovered for 20 minutes.

4. Blend Until Smooth:

   • Remove the bay leaf.
   • Using an immersion blender (or transfer to a blender), puree until silky smooth.
   • Return to pot and stir in the heavy cream and lemon juice.
   • Taste and adjust seasoning.

5. Add Lobster Meat:

   • Stir the chopped lobster meat into the bisque and gently heat for 3–5 minutes (don’t boil).

6. Serve:

   • Ladle into bowls, drizzle with a touch of cream if desired, and garnish with fresh parsley.

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🌿 Tips:

• Add a splash of brandy or cognac before simmering for classic French depth.
• You can substitute shrimp or crab if lobster isn’t available.
• For extra richness, swirl in a bit of butter before serving.

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