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Homemade Lobster Bisque

A decadent and creamy lobster bisque that brings the restaurant experience to your home, all in one pot.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: French, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

For the bisque
  • 4 medium-sized Lobster tails
  • 2 tablespoons Olive oil
  • 1 chopped Onion
  • 2 number Carrots Chopped
  • 2 stalks Celery Chopped
  • 2 cloves Garlic Minced
  • 2 tablespoons Tomato paste
  • 1 cup Dry white wine
  • 4 cups Seafood or chicken stock
  • 1 teaspoon Fresh thyme
  • 1 Bay leaf
  • 1 cup Heavy cream
  • Salt and pepper To taste
  • Fresh parsley For garnish

Method
 

Preparation
  1. Cook the lobster tails by steaming or boiling them. Once cooked, remove the meat from the shells and chop it into bite-sized pieces.
  2. Heat olive oil in a pot. Add chopped onions, carrots, and celery. Cook until soft and the onions are translucent.
  3. Toss in minced garlic and cook for an additional minute.
Cooking
  1. Stir in tomato paste and sauté for a few minutes.
  2. Pour in the white wine and let it simmer, scraping up the tasty bits stuck to the pot.
  3. Add the lobster shells, stock, thyme, and bay leaf. Let it bubble gently for about 30 minutes.
  4. Remove the shells after simmering.
  5. Blend the soup until smooth, or keep it chunky if you prefer.
  6. Return the soup to the pot, stir in the heavy cream and chopped lobster meat. Heat through and season with salt and pepper.
Serving
  1. Ladle into bowls, sprinkle with fresh parsley, and serve hot.

Notes

The bisque can be served with a crusty loaf of bread and pairs well with a glass of chilled white wine. Store in the fridge for 3-4 days or freeze for up to 3 months.