Easy Lobster Bisque Recipe
If you are a seafood lover or have a soft spot for lobster in particular, then this lobster bisque soup is an absolutely perfect recipe to make. This fantastic soup is so enjoyable during the chilly winter months when all you want to do is to cuddle up by the fire, but it's also delicious in the summer season. Basically, there's no wrong time for a lobster bisque soup, and it always hits the spot. The best part about this soup is that it's rich, creamy, and filling enough for a whole meal. Another plus is that there are actual chunks of lobster in almost every single bite, and our mouths are watering at the thought of this comforting meal. A cup would be great to serve as a side before a main course, but a bowl would be truly delightful as the main course.
Recipe developer Michelle McGlinn is the brains behind this fantastic soup, which can be whipped up in the comfort of your own kitchen. She shares that her favorite part is the flavor. "I absolutely love the buttery spiced lobster combined with the subtle, sweet tarragon flavor in the soup," she raves. "I also love that in [around] 30 minutes, you can have such a luxurious and flavorful soup thanks to a few easy shortcuts." So, keep reading to find out how to make this delightful soup, and you can whip it up in no time at all.
Gather the ingredients to prepare easy lobster bisque
This recipe for easy lobster bisque soup requires many ingredients, but don't stress, as you may already have a lot of them at home. For starters, you will need some butter and either cayenne pepper or Cajun seasoning. Of course, you also need to get fresh, butterflied lobsters or 10 ounces of lobster meat, and note that it can be frozen. "It removes the hassle of working with the shells," McGlinn says of the frozen meat. Either way, just make sure it's thawed.
The recipe also calls for a few veggies, including celery stalks, yellow onion, and a carrot. Make sure to get garlic, a few tablespoons of flour, and a few tablespoons of tomato paste. The remaining items on the list include dry white wine (like a sauvignon blanc), fish or lobster stock, fresh tarragon, thyme, and bay leaves. Phew. Last but not least, gather together salt, pepper, cornstarch, water, heavy whipping cream, and fresh parsley.
Melt the butter, and brush the lobster
Now it's time to get started. Take out a small bowl, and add in 2 tablespoons of butter. Put the butter in the microwave so that it melts. It shouldn't take more than a few seconds, so be sure that you don't leave it in too long, or else it will burn. Next, add in the ground cayenne pepper for just a little kick of heat. This is the base for your lobster meat, and it will taste amazing. Go ahead and dip a kitchen brush into the creamy butter mix and onto the lobster meat. It already looks good enough to eat, but be patient for a little bit longer!
Sauté the lobster
Now, take out a large pot or a Dutch oven, and toss in the remaining butter. Put the pot over medium heat, and once it melts, add in the lobster, shell and all. Sauté each side of the lobster, regularly flipping until the shell turns bright red and the meat turns an opaque white color. This should only take about four minutes. Keep an eye on the shells to make sure that they don't burn.
Once you finish this step, remove the lobster from the pot, and separate the meat from the shells. Set it aside, because you will need it later.
Add the veggies
Using the same pot that you cooked the lobster in, add the celery, carrot, and onion. Remember, you should have diced these all ahead of time. Let it cook with the lobster juices that are already in the pan, so some of that great flavor rubs off. Cook the veggies until softened slightly, which is about three to four minutes. Add the garlic, and cook for about another minute. Now your kitchen should smell garlicky and delicious!
Add the flour and tomato paste
For the next step, add the flour, and combine it into the mirepoix. (Side note: mirepoix is a name for onion, carrots, and celery mixed together.) When the mix is thoroughly combined, add in the tomato paste, and stir it into the vegetables. When the vegetables begin to stick to the bottom of the pot, add in the dry white wine to deglaze it. Then, bring the mixture to a simmer, and let the liquid reduce by half. This will only take about eight to 10 minutes to accomplish, so be sure to keep an eye on it or set a timer.
Add more ingredients
We'll just call this the pot of fun, because all the good stuff is going into it. When the wine has reduced, add in the stock tarragon, thyme, bay leaves, and a pinch of salt and pepper. Next, toss in the reserved lobster shells, if using, and bring the mixture to a simmer. Then, turn the heat to medium-low, and cook until it's slightly thickened. This will also help the flavors to combine together and make a yummy soup. This step should take around 10 to 15 minutes. Again, you can use your timer or just keep an eye on the clock.
Remove the soup from the heat
Now it's time to remove the pot from the heat. Also, be sure to remove the lobster shells and fresh herbs. Then, carefully blend the soup using an immersion blender. If you want to use a regular blender instead, just wait for the soup to cool a bit before you do so.
After you blend the soup, return it to medium heat. Then, take out a small bowl, and combine the cornstarch and water. Add the slurry to the bisque, and stir to thicken. Once the mix is thicker, add the heavy cream, and stir until well-combined. Add the reserved lobster, and give it another good stir.
Serve, and enjoy
After you add the lobster, the soup is ready to serve! You can keep the soup in a pot for serving, or place it into individual bowls. There are plenty of great ideas to accompany the soup. "I served mine with fresh french bread, but grilled or toasted bread would be delicious, too, or fresh croutons or crackers," McGlinn says.
Have any leftovers? No problem! "I'd recommend saving the leftovers for up to three days in the refrigerator," McGlinn shares. "You can freeze lobster bisque, but thaw before reheating, and stir constantly while reheating on the stove to avoid curdling." Now, relax, dig in, and enjoy!
- 4 tablespoons butter, divided
- 1 teaspoon ground cayenne pepper or Cajun seasoning
- 2 fresh lobsters, butterflied and thawed (or 10 ounces lobster meat, thawed)
- 2 stalks celery, diced
- 1 large carrot, peeled and diced
- ½ yellow onion, diced
- 4 to 5 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 cup dry white wine, such as sauvignon blanc
- 2 cups fish or lobster stock
- 3 to 4 sprigs fresh tarragon
- 3 to 4 sprigs fresh thyme
- 2 large bay leaves
- salt, to taste
- pepper, to taste
- 1 tablespoon cornstarch
- ¼ cup water
- ½ cup heavy whipping cream
- fresh parsley, for topping
- Melt 2 tablespoons of butter in a small bowl, and combine with ground cayenne.
- Brush the seasoned butter onto the lobster meat.
- In a large pot or Dutch oven, melt the remaining 2 tablespoons of butter over medium heat. Once melted, add the butterflied lobster. Sauté each side, flipping regularly, until the shell is bright red and the meat is opaque white, about 4 minutes. Do not allow the shells to burn.
- Remove from the pot, and separate the meat from the shells. Reserve.
- Add the celery, carrot, and onion to the pot, and cook in the remaining lobster juices. Cook until softened slightly, about 3 to 4 minutes. Add the garlic, and cook until fragrant, about 1 minute.
- Add the flour, and combine into the mirepoix. Once fully combined, add the tomato paste, and stir into the vegetables. As the vegetables begin to stick to the bottom of the pot, add the wine to deglaze. Bring to a simmer, and reduce the liquid by half, about 8 to 10 minutes.
- Once the wine has reduced, add the stock, tarragon, thyme, bay leaves, and a pinch of salt and pepper. Add the reserved lobster shells, if using, and bring to a simmer. Turn the heat to medium-low, and cook until thickened slightly and flavors are combined, about 10 to 15 minutes.
- Remove the pot from the heat, and remove the lobster shells and fresh herbs. Carefully blend the soup using an immersion blender, or allow the soup to cool and blend in a blender. Once soup is blended, return to medium heat.
- Combine the cornstarch and water in a small bowl. Add the slurry to the bisque, and stir to thicken. Once thickened, add the heavy whipping cream, and stir until warmed through. Add the reserved lobster, and stir to warm through.
- To serve, top with chopped parsley.
| Calories per Serving | 416 |
| Total Fat | 25.0 g |
| Saturated Fat | 14.8 g |
| Trans Fat | 0.5 g |
| Cholesterol | 170.1 mg |
| Total Carbohydrates | 20.2 g |
| Dietary Fiber | 2.5 g |
| Total Sugars | 5.6 g |
| Sodium | 905.5 mg |
| Protein | 18.3 g |
