Print

Lobster Bisque Soup Recipe

Print Recipe

★★★★★

4.3 from 46 reviews

This Lobster Bisque Soup is a rich and creamy seafood dish bursting with the natural sweetness of lobster and infused with aromatic herbs and wine. Perfect for an elegant dinner or special occasion, this bisque offers a velvety texture and deep flavors through slow simmering and careful blending, topped with tender lobster meat and fresh parsley.

Ingredients

Scale

Seafood

  • 4 lobster tails (each about 6 ounces)

Vegetables & Herbs

  • 1 small yellow onion, diced
  • 3 stalks celery, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary leaves
  • 4 cloves garlic, minced
  • 1 bay leaf
  • Chopped fresh parsley (for garnish)

Liquids & Others

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 5 to 6 cups seafood stock
  • 1½ cups dry white wine
  • ½ cup heavy cream
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Boil Lobster Tails: Fill a large pot with 6 cups of water, add 1 teaspoon salt, and bring to a boil over high heat.
  2. Cook Lobster: Add the lobster tails to the boiling water, cover, and cook for 4 to 5 minutes until they turn bright red and are cooked through; frozen tails may need slightly longer.
  3. Cool Lobsters: Remove lobster tails from the pot and set aside to cool enough to handle.
  4. Remove Meat: Once cooled, extract lobster meat from shells, chop into bite-sized pieces, and set aside.
  5. Prepare Vegetables: Heat a Dutch oven or heavy soup pot over medium heat.
  6. Sauté Vegetables: Add olive oil and butter to the pot. Once hot, add diced onions, celery, and carrots.
  7. Add Herbs & Seasoning: Stir in fresh thyme, rosemary, salt, and pepper. Cook for 5 to 6 minutes until vegetables are soft and tender.
  8. Add Garlic & Tomato Paste: Stir in minced garlic and cook for 20 seconds, then add tomato paste and stir thoroughly to coat the veggies. Cook for 2 minutes.
  9. Add Flour: Sprinkle flour over the mixture and cook for 1 minute, stirring constantly to avoid clumps.
  10. Add Liquids: Pour in seafood stock and white wine, stir to combine all ingredients.
  11. Simmer Soup: Add bay leaf, reduce heat to a gentle simmer, and cook uncovered for about 30 minutes, stirring occasionally.
  12. Remove Bay Leaf & Blend: Take out the bay leaf, then use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a regular blender or food processor.
  13. Finish with Cream & Lobster: Stir in heavy cream and the reserved lobster meat, cooking for an additional 5 minutes to heat through.
  14. Season to Taste: Taste the bisque and adjust salt and pepper as needed.
  15. Garnish & Serve: Ladle soup into bowls, garnish with chopped fresh parsley, and serve immediately.

Notes

  • Use fresh lobster tails for best flavor, but frozen can be used—just adjust cooking time slightly.
  • If you don’t have seafood stock, you can substitute with clam juice or fish stock for a similar depth.
  • For a smoother bisque, strain the blended soup through a fine mesh sieve before adding cream and lobster meat.
  • The white wine adds acidity and depth; opt for a dry wine like Sauvignon Blanc or Pinot Grigio.
  • Bisque can be made ahead and reheated gently on the stovetop, stirring occasionally to prevent separation.
  • Adjust cream quantity for richer or lighter bisque according to preference.

Keywords: lobster bisque, lobster soup, creamy seafood bisque, French seafood recipe, lobster tails, homemade bisque

Find it online: https://foodiecara.com/lobster-bisque-soup-recipe/