Today I made one of my favorite treats — a classic lobster bisque.
I’ve enjoyed lobster bisques at several restaurants, but I had never tried making one at home until recently. A bag of frozen chopped lobster meat from Trader Joe’s inspired me to give it a go. I’m fairly certain this soup will join “the rotation” of favorites.
This soup was incredible.
It captured everything I love in a lobster bisque: a warmly spiced seafood broth, a smooth, vegetable-and-lobster puree, and the rich cream that ties it all together. Making it at home also allowed me to control the creaminess — you can adjust the heavy cream to taste or substitute half-and-half for a lighter version. Paired with rustic bread, it’s pure comfort food.
I can’t wait to make it again.
Lobster Bisque
5
35
40
4 -6 servings
Pin
Ingredients
- 3 Tbsp. butter
- 1 cup chopped white or yellow onions
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 3 garlic cloves, minced
- 3 Tbsp. tomato paste
- 3 Tbsp. flour
- 2 cups seafood stock
- 1 cup white wine
- 1/4 cup cognac or brandy (optional)
- 12 oz (or more) chopped lobster meat
- 1 tsp. smoked paprika
- 1 bay leaf
- 1 sprig fresh thyme (or 1/2 tsp. dried thyme)
- 1/4 tsp. cayenne
- 1/2 cup (or more) heavy cream
- salt and freshly-ground black pepper
Instructions
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In a large stockpot, melt the butter over medium-high heat. Add the onions, carrots, celery, garlic and tomato paste, and sauté for about 5 minutes until the onions are soft and translucent. Sprinkle the mixture with flour and stir so it evenly coats the vegetables. Sauté for 1 more minute.
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Add the seafood stock, white wine, cognac (if using), lobster meat, smoked paprika, bay leaf, thyme and cayenne. Stir to combine and simmer over medium-low heat for about 30 minutes, stirring occasionally to prevent sticking.
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Remove the bay leaf and thyme sprig. Stir in the heavy cream and taste, seasoning with salt and freshly ground black pepper as needed.
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Puree the soup until smooth using an immersion blender. Alternatively, carefully blend the soup in batches in a traditional blender, taking care with hot liquids.
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Serve immediately, ideally with rustic bread to soak up the rich bisque.
Additional Info
Did you make this?
Let me know how it turned out in the comments below!
