Description
A luxurious and velvety lobster bisque made with rich cream, aromatic vegetables, and tender lobster meat. This elegant French soup is perfect as a sophisticated appetizer or for special occasions, delivering deep flavors from seafood stock and a smooth, creamy texture.
Ingredients
Main Ingredients
- 2 cups cooked lobster meat, chopped
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 cups seafood stock
- 1 cup heavy cream
- 1/2 cup white wine
- 1 tablespoon flour
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Instructions
- Melt the butter: In a large pot, melt 2 tablespoons of butter over medium heat until fully melted and fragrant.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 3-4 minutes.
- Add tomato paste and flour: Stir in 2 tablespoons of tomato paste and 1 tablespoon of flour. Cook for 1 to 2 minutes to combine and cook out the raw flour taste.
- Add liquids: Gradually whisk in 3 cups of seafood stock and 1/2 cup of white wine, ensuring the mixture is smooth and lump-free.
- Simmer the soup: Bring the soup to a gentle simmer and let it cook for 15 minutes to meld the flavors and thicken slightly.
- Blend until smooth: Use an immersion blender directly in the pot or transfer to a blender in batches, blending until the soup is smooth and velvety.
- Return to pot and add cream and lobster: Pour the blended soup back into the pot if needed, then stir in 1 cup of heavy cream and the chopped cooked lobster meat.
- Heat gently: Warm the bisque gently over low heat without letting it boil to preserve the cream’s texture and the lobster’s tenderness.
- Season and serve: Add 1/2 teaspoon of paprika, salt, and black pepper to taste. Stir well, then serve the bisque warm, garnished with fresh herbs or a drizzle of cream if desired.
Notes
- Use lobster shells to enhance the flavor of your seafood stock if available for a richer bisque.
- Avoid boiling the soup after adding the cream to prevent curdling and maintain a smooth texture.
- Garnish with fresh herbs like parsley or chives, or add an extra drizzle of cream for presentation and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
