Description
A creamy and rich lobster bisque made from fresh lobster and aromatic vegetables, perfect for a sophisticated appetizer or main course.
Ingredients
Scale
- 2 whole lobsters (1 1/2 pounds each), cooked and meat removed
- 4 cups lobster stock or seafood stock
- 1 cup heavy cream
- 1/4 cup dry sherry
- 1/4 cup unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks celery, finely chopped
- 1 large carrot, diced
- 1/4 cup tomato paste
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, melt the butter over medium heat. Add the onion, garlic, celery, and carrot. Sauté until the vegetables are soft, about 5 minutes.
- Stir in the tomato paste and cook for another 2 minutes.
- Add the lobster stock, sherry, thyme, and bay leaf. Bring to a simmer and cook for 15 minutes.
- Remove the bay leaf and blend the soup until smooth using an immersion blender or in batches in a regular blender.
- Return the blended soup to the pot. Stir in the heavy cream and lobster meat. Season with salt and pepper.
- Heat the bisque gently until warmed through, but do not boil.
- Serve hot, garnished with fresh parsley.
Notes
- For added flavor, you can roast the lobster shells before making the stock.
- Feel free to add a splash of brandy for extra richness.
- Serve with crusty bread or crackers for a complete meal.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 10
- Fiber: 1
- Protein: 20
- Cholesterol: 100
Keywords: lobster bisque, creamy lobster soup, seafood bisque, French soup recipe, elegant dinner, holiday soup