Nothing says luxury quite like a steaming bowl of homemade Lobster Bisque! This creamy, rich soup combines sweet lobster meat with aromatic vegetables and a hint of sherry for an unforgettable meal or starter.
Grab These at the Grocery Store
Creating the perfect lobster bisque is all about layering flavors and using high-quality ingredients.
- Unsalted Butter And Extra Virgin Olive Oil – These two fats work together to create a rich base while preventing the butter from burning during the initial saute.
- Shallot – Milder and sweeter than onion, shallots are a gentle aromatic that won’t overpower the delicate lobster.
- Carrot – Adding natural sweetness and body to the soup, carrots help create that beautiful orange-pink color in bisque.
- Celery – Savory celery balances the sweetness of the other vegetables and adds depth to the broth.
- Fresh Garlic Cloves – Raw garlic should be freshly minced just before cooking to release its full flavor potential.
- Fresh Thyme Leaves – Fresh herbs make all the difference — thyme adds an earthy note that complements seafood perfectly.
- Dry White Wine – Choose a wine you’d drink — Sauvignon Blanc or Pinot Grigio work beautifully to deglaze the pan and add complexity.
- Low Sodium Chicken Broth Or Seafood Stock – Using low-sodium chicken stock or seafood stock allows you to control the salt level and the stock adds another layer of flavor. For even more rich lobster flavor, you can also use homemade lobster stock.
- Smoked Paprika – This secret ingredient adds a subtle smokiness that makes the bisque taste like it simmered all day.
- Tomato Paste – Concentrated tomato paste adds both color and umami to the bisque.
- Heavy Cream – Don’t skimp here! Heavy cream creates the bisque’s signature silky texture.
- Lobster Tails Or Frozen Langostinos – Fresh lobster is amazing, but high-quality frozen seafood works perfectly too. Whichever you use, just be sure to slice them into small pieces.
- Sherry – Added near the end, sherry gives the bisque its characteristic flavor that sets it apart from other seafood soups. A dry sherry will work best in the soup.
- Coarse Kosher Salt – The larger crystals dissolve slowly which allows for better control over seasoning.
- Ground White Pepper – White pepper provides heat without black specks that black pepper would impart, keeping the bisque’s appearance clean and elegant.
- Chives – These fresh herbs add a pop of color and subtle onion flavor as a garnish.
Customizations
There are plenty of ways to customize this creamy soup to suit your preferences! These are just a few ideas for inspiration.
- Seafood – Use shrimp instead of lobster or try a combination of other types of seafood.
- Heat – Sprinkle in some crushed red pepper flakes or cayenne pepper powder for a bit of spiciness. You can also add a dash or two of hot sauce or Sriracha.
- Umami – Up the umami with some Worcestershire sauce.
- Vegetarian Stock – Opt for vegetable stock and leave out the seafood for a creamy vegetable bisque.
- Sweet Paprika – Add a pinch of sweet paprika for another layer of flavor.
- Coconut Milk – Substitute heavy cream with coconut milk for a dairy-free twist that adds a little bit of tropical flair.
- Corn Kernels – Stir in sweet corn for an added pop of sweetness and texture.
- Herbs – Try sprinkling in fresh tarragon instead of thyme for a French-inspired flavor profile.
- Bay Leaf – To add even more depth to the soup, add some bay leaves. Then, just use a fine mesh strainer to remove them before blending the soup.
- Rice – For a little extra heartiness, add a bit of cooked rice to the bowl before ladling the soup over top.
How to Make Lobster Bisque
This easy recipe is simple to make and guarantees a flavorful, fancy restaurant-quality bisque in your own kitchen.
- Create the base. Saute the aromatic vegetables in the butter-oil mixture in a large pot of a Dutch oven until soft and fragrant.
- Build the flavor. Stir in the minced cloves of garlic and thyme, letting their flavor bloom in the warm butter and oil.
- Deglaze the pot. Pour in the white wine, scraping up all the flavorful bits from the bottom.
- Simmer the soup. Add stock, paprika, and tomato paste. Stir and allow time for the flavors to come together while the soup is kept at a gentle simmer.
- Blend until smooth. Transform the soup into a silky consistency using an immersion blender. You can also use a food processor or high-powered blender if you prefer.
- Add cream. Stir in cream and reduce to thicken slightly.
- Finish with seafood. Add chopped lobster and sherry, cooking just until the lobster pieces are perfectly done.
- Serve. Transfer the soup to bowls and sprinkle the chopped chives on top. Serve immediately.
Make it a Meal!
Pair your lobster bisque with a side of rustic bread, warm focaccia, or flaky biscuits to scoop up every bit of creamy goodness! For a more complete meal, serve it with a side salad dressed in a simple vinaigrette.
This elegant soup is also the perfect appetizer for larger meals. It pairs perfectly with beef or can be a starter for all sorts of seafood-based meals or other dinners for special occasions like birthdays, Valentine’s Day, or other holidays.
Storage and Freezing
Storing leftovers is easy, so you can enjoy your bisque later, too. All the more reason to make a big batch!
Make Ahead
Prepare the soup base in advance and store it without the seafood or cream. Add those just before serving for the freshest taste.
How to Store
Allow the soup to come to room temperature. Then, transfer the cooled bisque to an airtight container and refrigerate for up to 3 days.
Can I Freeze Lobster Bisque?
For longer storage, freeze the bisque base without cream or seafood in a freezer-safe container. Add the cream and lobster when reheating.
Common Questions About Lobster Bisque
The key to smooth bisque is thoroughly blending all of the ingredients. Also, be sure that the cream is incorporated gradually over low heat.
Yes! If you don’t want to take the time to boil lobster tails, high-quality frozen lobster meat will work perfectly in this recipe. Just thaw it completely and pat dry before using.
The lobster meat should be opaque and slightly firm to the touch. It typically takes just a few minutes in the hot bisque.
More Easy Soup Recipes
If you’re looking to warm up from the inside, check out these other cozy soup recipes that are like a hug in a bowl!
Creamy Lobster Bisque
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 shallot , coarsely chopped
- ½ cup carrot , coarsely chopped
- ½ cup celery , coarsely chopped
- 2-3 cloves fresh garlic
- 2 teaspoons fresh thyme leaves
- 1 cup dry white wine
- 3 cups low sodium chicken broth or seafood stock
- 1 teaspoon smoked paprika
- 3 tablespoons tomato paste
- 2 cups heavy cream
- 4 small lobster tails , coarsely chopped or 2 cups frozen langostinos
- 1/3 cup sherry
- 1 teaspoon coarse kosher salt
- ½ teaspoon ground white pepper
- 1 tablespoon chives , chopped, for garnish
Instructions
- In a large pot or Dutch oven, heat the butter and olive oil over medium-low heat. Add the shallot, carrots and celery, sauteing for 10 minutes, stirring occasionally. Add the garlic and thyme, sauteing for an additional 2 minutes.
- Deglaze the pan with the white wine, then pour in the broth/stock, paprika and tomato paste. Bring to a low simmer for 5 minutes to reduce.
- Using an immersion blender, blend until smooth, then add the heavy cream, reducing the heat to low. Alternately, transfer the liquid to a blender or food processor and then back to the cooking vessel.
- Stir in the lobster or langostino meat, sherry, salt and pepper. Continue to simmer for 3-4 minutes or until the meat is opaque and cooked.
- Ladle into bowl and garnish with chopped chives.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
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