Description

This Lobster Bisque Soup is rich, creamy, and bursting with flavor. Made with fresh lobster and aromatic vegetables, it’s a simple yet luxurious dish perfect for any occasion.

Ingredients

Scale

64 ounces seafood stock (2 – 32oz containers)
6 cups water
16 ounces raw lobster tails (4 – 4oz or 2 whole 1 lb lobsters)
2 shallots cut into wedges (leave peels on!)
½ cup chopped celery
½ cup chopped carrots
4-6 cloves garlic smashed
1 bay leaf
1 tablespoon fresh chopped tarragon (1 tsp dried tarragon)
4 tablespoon butter
4 tablespoon all-purpose flour
½ cup dry white wine or dry sherry
3 tablespoons tomato paste
4 cups homemade lobster stock
1 cup heavy cream

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Instructions

Cut shallots into wedges, keeping the peels on. Roughly chop celery and carrots, smashing garlic cloves (peels can be left on or removed).
In a large stock pot over medium heat, combine lobster tails (or whole lobsters), shallots, celery, carrots, garlic, bay leaf, and tarragon. Pour seafood stock and water over the mix.
Cover and bring to a simmer, setting a timer for 5 minutes. After 5 minutes, remove the lobster with tongs while allowing the stock to continue simmering.
Using kitchen shears, cut open each lobster tail, remove the meat, and return the shells to the stock. If using whole lobsters, break off tails and knuckles, returning the cavities to the pot as well.
Let the stock simmer with the shells and vegetables for an additional 45 minutes, while chopping lobster meat into ½ inch chunks and setting aside.
After at least 50 minutes, turn off the heat. Strain the broth through a fine mesh sieve into a measuring pitcher, ensuring you have at least 4 cups of stock, adjusting with water if necessary.
Clean the pot and return to medium heat. Melt butter, then whisk in flour to create a roux, cooking for 2-3 minutes until golden brown without burning.
Pour in white wine to deglaze the pot. Add tomato paste and homemade lobster stock, then whisk until combined. Simmer for 10 minutes to thicken, then incorporate heavy cream and simmer for another 3-4 minutes.
Turn off the heat and mix in the chopped lobster meat. For presentation, ladle bisque into bowls before adding lobster meat, garnishing with fresh tarragon or parsley before serving.

Notes

Using fresh lobster enhances the flavor significantly, but frozen lobster can be used as well.
Adjust the thickness of the bisque by varying the amount of cream added, depending on your preference.
For a richer taste, simmer the stock longer with the shells and vegetables.

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 3g
Sodium: 980mg
Fat: 36g
Saturated Fat: 22g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 25g
Cholesterol: 165mg