Lobster Bisque Recipe

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This Lobster Bisque was made for loving you. It already dropped the kids off with their grandparents. It left you a box on the bed and we’re not gonna say what’s in the box but now you’re biting your lip just a little. Go ahead and put on that goofy Betty Boop getup that’s all dusty in the back of your closet. Pour the vino. Put on the slow jams and a big-ass adult bib. This Lobster Bisque was made for loving you.

PREP TIME

20 mins

COOK TIME

1 hr 10 mins

SERVINGS

6

Ingredients

  • 1 lb Atlantic Lobster Tails
  • 5 cups water
  • 3 Tbsp butter
  • 1 onion, diced
  • 2 carrots, peeled & finely chopped
  • 2 stalks celery, finely chopped
  • 1/2 head garlic, minced
  • 2 Tbsp tomato paste
  • 1 tsp chicken bouillon base
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried tarragon

  • 1/2 tsp dried thyme leaves
  • 1/8 tsp cayenne
  • 1 bay leaf
  • Salt
  • Pepper
  • 1/4 cup flour
  • 1 cup dry white wine
  • 1/2 cup dry sherry
  • 4 cups lobster stock (made from Tails above)
  • 1 cup heavy cream

Lobster Bisque in a white bowl on a cutting board

COOKING INSTRUCTIONS:
Lobster Bisque

  1. In a large pot, fill with 5 cups water and salt it. Bring to boil, then add lobster tails, cover, and boil for 3-5 minutes, or until lobster tails are bright red. Remove pot from heat temporarily.
  2. Remove lobster tails and let cool. Remove meat from shells and set aside. Return shells to pot and bring back to boil. Reduce to simmer and continue simmering for 25-30 minutes. Chop lobster meat into bite-sized chunks, then chill until ready for use.
  3. When stock is almost finished simmering, heat butter in another large pot. Sauté onion, carrot, and celery until tender. Add garlic and cook until fragrant, about 1 minute.
  4. Stir in tomato paste, bouillon base, paprika, tarragon, thyme, cayenne, bay leaf, then salt and pepper to taste (if necessary). Sprinkle in flour and stir until vegetables are well-coated.
  5. Pour in wine and sherry, bring to boil, then simmer until reduced by half.
  6. Stir in lobster stock and simmer for about 30 minutes, or until flavors are blended.
  7. Using an immersion blender, blend mixture until smooth. Stir in heavy cream.
  8. To serve, add most of the lobster meat into the bisque, while retaining some to garnish each bowl. Enjoy!

PAIRINGS:
Lobster Bisque

Sauvignon Blanc

Belgian Tripel

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