Today, we’re going to talk about whipping up a delicious lobster bisque recipe. For those who love a good, creamy soup, this one’s a real treat, especially on cold days. Don’t let the fancy name fool you; making lobster bisque is easier than you might think. What’s great about this recipe is that you can create a dish that tastes like it’s straight from a fancy restaurant, all from the comfort of your kitchen. Let’s get started on this yummy recipe.
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Lobster Bisque Recipe
Ingredients You’ll Need:
- Lobster tails (4 medium-sized)
- Olive oil (2 tablespoons)
- Onion (1, chopped)
- Carrots (2, chopped)
- Celery stalks (2, chopped)
- Garlic cloves (2, minced)
- Tomato paste (2 tablespoons)
- Dry white wine (1 cup)
- Seafood or chicken stock (4 cups)
- Fresh thyme (1 teaspoon)
- Bay leaf (1)
- Heavy cream (1 cup)
- Salt and pepper (to taste)
- Fresh parsley (for garnish)
Let’s Get Cooking Our Lobster Bisque Recipe
1) Prepping the Lobster
You can start by cooking the lobster tails. You can steam or boil them, whichever you prefer. Once cooked, remove the meat from the shells and chop it into bite-sized pieces. Keep those shells handy; we’ll use them for extra flavor.
Steaming or boiling lobster tails to just the right point is key to a delicious lobster bisque. Here’s how you can do it:
Boiling Lobster Tails:
- Start by filling a large pot with enough water to cover the lobster tails. Bring the water to a rolling boil.
- Add the lobster tails to the boiling water. The general rule is to boil them for about 1 minute per ounce of individual tail weight. So, for a 4-ounce tail, you’d boil it for about 4 minutes. If your lobster tails are frozen, add a couple more minutes to ensure they’re cooked through.
- Once done, remove the tails from the water and allow them to cool a bit before handling.
Steaming Lobster Tails:
- Fill a pot with about two inches of water and bring it to a boil. Place a steamer basket or insert above the water.
- Add the lobster tails to the steamer basket. Steam them for about 6–8 minutes. Larger tails may need a minute or two more. The lobster tails are done when the shell turns bright red and the meat is opaque and tender.
- Remove the tails from the steamer and let them cool slightly.
Both methods are great, but steaming tends to keep the meat a bit more tender and moist. After cooking, remember to let the lobster cool down before you handle it and remove the meat from the shell for your bisque.
2) Building the Base
In a large pot, heat the olive oil. Toss in the chopped onions, carrots, and celery. Cook them until they’re soft, and the onions are translucent. Then, add the minced garlic and cook for another minute.
3) Flavor Intensification
Stir in the tomato paste and cook for a few minutes. This step is crucial for deepening the flavors. Now, pour in the white wine and let it simmer, scraping up any bits from the bottom of the pot.
4) Simmering the Soup
Add the lobster shells, seafood or chicken stock, thyme, and bay leaf. Let this simmer for about 30 minutes. The shells are the secret to that rich seafood flavor.
After the soup has simmered with the lobster shells for about 30 minutes, you’ll need to remove them before the next step. This is typically done by straining the soup through a fine mesh sieve or picking out the shells with tongs. The goal is to capture all the rich flavors from the shells while ensuring the soup’s texture remains smooth and enjoyable.
5) Blending Time
Remove the bay leaf and thyme sprigs. Using a blender or an immersion blender, purée the soup until smooth. If you prefer a chunkier texture, feel free to skip this step.
6) Finishing Touches to Your Lobster Bisque Recipe
Return the soup to the pot (if you used a blender) and stir in the heavy cream. Add the chopped lobster meat and cook for a few more minutes until everything is heated through. Season with salt and pepper, to taste.
7) Ready to Serve
Ladle the bisque into bowls, garnish with a bit of parsley, and there you have it—a luxurious lobster bisque that’s sure to impress your family and friends!
Mom’s Lobster Bisque Recipe Tips:
- Make Ahead: You can prepare this bisque a day in advance. The flavors meld beautifully overnight.
- Budget-Friendly Tip: If lobster tails are too pricey, feel free to use shrimp instead. It’s just as delicious.
- Serving Suggestion: Pair this soup with a slice of crusty bread or a light salad for a complete meal.
Lobster Bisque
Ingredients
- Lobster tails 4 medium-sized
- Olive oil 2 tablespoons
- Onion 1, chopped
- Carrots 2, chopped
- Celery stalks 2, chopped
- Garlic cloves 2, minced
- Tomato paste 2 tablespoons
- Dry white wine 1 cup
- Seafood or chicken stock 4 cups
- Fresh thyme 1 teaspoon
- Bay leaf 1
- Heavy cream 1 cup
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepping the Lobster: Begin by cooking the lobster tails. You can steam or boil them – whichever you prefer. Once they’re cooked, remove the meat from the shells and chop it into bite-sized pieces. Keep those shells handy; we’ll use them for extra flavor.
- Building the Base: In a large pot, heat the olive oil. Toss in the chopped onions, carrots, and celery. Cook them until they’re soft and the onions are translucent. Then, add the minced garlic and cook for another minute.
- Flavor Intensification: Stir in the tomato paste and cook for a few minutes. This step is crucial for deepening the flavors. Now, pour in the white wine and let it simmer, scraping up any bits from the bottom of the pot.
- Simmering the Soup: Add the lobster shells, seafood or chicken stock, thyme, and bay leaf. Let this simmer for about 30 minutes. The shells are the secret to that rich, seafood flavor.
- After the soup has simmered with the lobster shells for about 30 minutes, you’ll need to remove them before the next step. This is typically done by straining the soup through a fine mesh sieve or picking out the shells with tongs. The goal is to capture all the rich flavors from the shells while ensuring the soup’s texture remains smooth and enjoyable.
- Blending Time: Remove the bay leaf and thyme sprigs. Using a blender or an immersion blender, purée the soup until smooth. If you prefer a chunkier texture, feel free to skip this step.
- Finishing Touches: Return the soup to the pot (if you used a blender) and stir in the heavy cream. Add the chopped lobster meat and cook for a few more minutes until everything is heated through. Season with salt and pepper to taste.
- Ready to Serve: Ladle the bisque into bowls, garnish with a bit of parsley, and there you have it – a luxurious lobster bisque that’s sure to impress your family and friends!
Final Thoughts
There you go—a simple yet elegant lobster bisque recipe perfect for a cozy family dinner or a special occasion. Cooking is all about experimenting and making it your own, so don’t be afraid to play around with the ingredients.
