Description
This velvety lobster bisque is a rich and creamy seafood soup made from succulent lobster tails, aromatic vegetables, and a flavorful seafood stock. Enhanced with brandy, tomato paste, and seasoned with paprika and thyme, it offers the perfect elegant starter or main dish for seafood lovers.
Ingredients
Scale
Seafood
- 2 lobster tails (about 1 lb total)
Vegetables & Aromatics
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 small carrot, finely chopped
- 2 cloves garlic, minced
Liquids & Fats
- 2 tbsp butter
- 1 tbsp olive oil
- 1/4 cup brandy or dry sherry
- 3 cups seafood stock (or fish stock)
- 1 cup heavy cream
Flavorings & Seasonings
- 2 tbsp tomato paste
- 1 tsp paprika
- 1/2 tsp thyme (dried or fresh)
- Salt and pepper to taste
Garnish
- Chopped chives or parsley
Instructions
- Cook lobster tails: Bring a pot of water to a boil and cook lobster tails for 5–6 minutes until the shells turn bright red. Remove the meat from the shells and chop finely; save the shells for making the stock base.
- Sauté aromatics: In a large pot, heat butter and olive oil over medium heat. Add the finely chopped onion, celery, and carrot, sautéing until softened and fragrant, about 5–7 minutes.
- Add garlic and tomato paste: Stir in the minced garlic and tomato paste, cooking for 1–2 minutes until fragrant to deepen the flavor.
- Deglaze with brandy: Pour in the brandy or dry sherry, scraping the bottom of the pot to loosen any browned bits. Allow the liquid to reduce slightly to intensify flavors.
- Simmer with lobster shells and stock: Add the reserved lobster shells and seafood stock to the pot. Bring to a gentle simmer and cook uncovered for 20–25 minutes to extract the lobster flavors.
- Blend the soup: Remove the lobster shells carefully, then use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender.
- Finish and season: Stir in the heavy cream, paprika, thyme, and the chopped lobster meat. Simmer gently for another 5–10 minutes. Season with salt and pepper to taste.
- Garnish and serve: Ladle the bisque into bowls and garnish with chopped chives or parsley. Serve warm and enjoy this luxurious seafood bisque.
Notes
- You can substitute dry sherry with brandy or white wine based on preference.
- For a smoother bisque, strain the blended soup through a fine-mesh sieve before adding cream.
- Use frozen lobster tails if fresh is unavailable; thaw them before cooking.
- Leftover bisque can be stored in the refrigerator for up to 2 days or frozen for up to 1 month.
- Adjust cream quantity for a lighter or richer bisque depending on your preference.
