Lobster Bisque Recipe

This Lobster Bisque Recipe is a creamy and rich recipe, which is made with fresh lobster tails and dry white wine. It’s a restaurant-quality dish, ready in about an hour and a half.

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Lobster Bisque Recipe Ingredients

• 2 (8-oz.) bottles clam juice
• 2 cups dry white wine, divided
• 4 medium lobster tails (18 to 20 oz.)
• 2 bay leaves
• 5 Tbsp. unsalted butter, divided
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 tsp. Creole seasoning or Old Bay, divided
• 5 garlic cloves, finely chopped and divided
• 3 Tbsp. tomato paste
• 1/4 cup all-purpose flour
• 2 sprigs tarragon, plus more to serve
• 1 cup heavy cream
• 1 Tbsp. sherry vinegar
• Kosher salt, to taste

How To Make Lobster Bisque

1. Steam the Lobster: In a medium saucepan, combine the clam juice, 1 cup of white wine, and 3 cups of water. Bring to a boil, then add the lobster tails and bay leaves. Cover and steam for 5 to 7 minutes, until the lobster tails turn red.
2. Make the Lobster Stock: Remove the lobster tails, reserving the cooking liquid. When the tails are cool enough to handle, remove the meat from the shells. Chop the meat into bite-sized pieces and refrigerate. Return the empty shells to the cooking liquid, bring it back to a simmer, and cook for 20 more minutes. Strain the stock through a fine-mesh sieve and set aside.
3. Sauté the Vegetables: In a large Dutch oven, melt 4 tablespoons of butter over medium heat. Add the onion, carrots, celery, and 1 ½ teaspoons of Creole seasoning. Cook, stirring, for 5 to 7 minutes until the vegetables are soft.
4. Build the Bisque Base: Stir in 4 cloves of the chopped garlic and cook for 1 minute until fragrant. Add the tomato paste and cook for another minute. Sprinkle in the flour and cook, stirring constantly, for 2 to 3 minutes.
5. Simmer the Bisque: Pour in the remaining 1 cup of wine to deglaze the pot, scraping up any browned bits. Let it simmer and thicken. Gradually whisk in the reserved lobster stock and add the tarragon sprigs. Reduce the heat and simmer for 25 to 30 minutes until the soup has thickened slightly.
6. Blend and Finish: Remove the tarragon sprigs. Carefully transfer the soup in batches to a blender and blend until completely smooth. Return the puréed soup to the pot. Stir in the heavy cream and sherry vinegar and warm through over low heat.
7. Prepare the Lobster Garnish: In a small skillet, melt the remaining 1 tablespoon of butter. Add the last chopped garlic clove, the reserved lobster meat, and the remaining ½ teaspoon of Creole seasoning. Sauté for 2 to 3 minutes until the lobster is heated through.
8. Serve: Ladle the hot bisque into bowls and top with the warm garlic butter lobster and a sprinkle of fresh tarragon.

Recipe Tips

• How to get a silky-smooth bisque? The key is to blend the soup thoroughly after simmering. A high-powered countertop blender will give you the smoothest, most velvety texture. Be sure to blend in batches and vent the lid to allow steam to escape.
• Why use the lobster shells? Simmering the empty lobster shells in the cooking liquid is the secret to a deep, rich lobster flavor throughout the entire bisque. Don’t skip this step!
• Can I use frozen lobster tails? Yes. Make sure they are completely thawed in the refrigerator before you begin cooking them.
• Why is sherry vinegar important? A small splash of acid like sherry vinegar at the end is crucial. It brightens up all the rich, creamy flavors and keeps the bisque from tasting too heavy.

What To Serve With Lobster Bisque

This elegant soup is a star on its own, but it pairs beautifully with:

• Crusty French bread or garlic toast for dipping
• Oyster crackers
• A simple green salad with a light lemon vinaigrette
• A glass of the same dry white wine used in the recipe

How To Store Lobster Bisque

• Refrigerate: Let the bisque cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Store the lobster meat garnish separately if possible.
• Reheating: Reheat gently on the stove over low heat, stirring frequently. Do not let it boil, as this can cause the cream to separate.
• Freeze: Freezing is not recommended for cream-based soups, as the texture can become grainy upon thawing.

Lobster Bisque Nutrition Facts

• Calories: 500-600 kcal
• Fat: 35g
• Carbohydrates: 20g
• Protein: 25g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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