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Lobster Bisque Recipe
A high comfort level, soulfood soup with lobster chunks.
Prep Time
30
minutes
mins
Cook Time
1
hour
hr
Total Time
2
hours
hrs
Course:
Soup
Cuisine:
American, French
Servings:
4
servings
Calories:
215
kcal
Author:
Helene Dsouza
Equipment
Large Pot (min 8 qt)
Ingredients
1
Medium
Lobster
whole, *see Notes for tails
29
Ounces
Lobster stock
or seafood stock, *see Notes
1
Onion
diced
1-2
Piece
Garlic Clove
chopped
2
Stalks
Celeriac
sliced
2
Tablespoon
Butter
1
Tablespoon
All-purpose Flour
or cornflour
¾
Cup
White Wine
or sherry or cognac
1
Cup
Tomato Sauce
plain
1
Small
Carrot
sliced
1
Small
Bay Leaf
½
Teaspoon
Black Pepper Ground
Salt
to taste
1
Teaspoon
Paprika
1
Teaspoon
Thyme
¼
Cup
Half-and-Half
*see Notes to thicken more
US
-
Metric
Instructions
Boil or keep cooked lobster ready, cut into chunks. Also, prepare or keep store-bought stock ready.
Prepare and cut fresh vegetables: dice onion, chop garlic, slice celery stalks and dice carrot.
Heat up a deep cooking vessel and melt the butter. Stir in and sautee onion soft over a medium heat setting.
Stir in garlic and saute briefly. Then add the cut celery and carrot. Sweat over a medium heat setting for a minute or two.
Reduce the heat a bit and stir in all-purpose flour. Stir cook until the flour is not visible anymore.
Deglaze your pan with wine, reduce the heat to a minimum. Stir in tomato sauce and stock.
Increase heat to medium and season your bisque with bay leaf, black pepper, salt, paprika, and thyme. Mix it all in.
Cover your pot and cook over a medium to low heat setting. Cook for about 30-40 minutes or so.
Take out bay leaf and discard.
Blend soup with a hand blender and keep over a low heat setting.
Pour and mix in cream or half and half.
Simmer soup further down to desired thickness and consistency.
Add cooked and cut lobster meat to the soup.
Serve lobster bisque hot with a topping of your choice. That can be parsley or other greens and/or paprika.
Video
Notes
Use the meat from one whole medium to large-sized lobster or use 2 lobster tails.
29 ounces make 2 cans of lobster or
seafood stock
.
To deglaze means to pour wine to the pan
To thicken your soup further, use heavy cream instead of half and half in this recipe.
garnish with greens such as parsley and or a sprinkle of paprika
Nutrition
Calories:
215
kcal
|
Carbohydrates:
13
g
|
Protein:
12
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
61
mg
|
Sodium:
1315
mg
|
Potassium:
684
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
2956
IU
|
Vitamin C:
9
mg
|
Calcium:
154
mg
|
Iron:
2
mg