Creamy Lobster Bisque (The BEST)

Creamy Lobster Bisque in a bowl with more lobster on top and herbs.

Creamy Lobster Bisque (The BEST)

Get your seafood fix with this lobster bisque comprised of lobster tails and sautéed veggies in a creamy white wine broth. It's restaurant quality from the comfort of home.

Course Soup

Cuisine French

Keyword Creamy Lobster Bisque, Creamy Lobster Bisque Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 342kcal

Author Natalya Drozhzhin

Ingredients

4 lobster tails
4 cups water divided
1 tsp garlic parsley salt
4 tbsp unsalted butter
1 medium onion finely diced
2 large carrots finely diced
2 celery stalks finely diced
1 tsp salt adjust to preference
4 garlic cloves minced
2 tbsp tomato paste
3 tbsp all purpose flour
3/4 cup dry white wine
1/2 cup heavy cream

US Units - Metric

Instructions

Place the lobster tails on the counter with the back side facing up. Cut the shell in half lengthwise with a large sharp knife or kitchen shears. Gently peel the lobster meat from the shell and remove any veins. Rinse the lobster meat, pat it dry, and set aside.
Put the lobster shells in a pot with four cups of water. Turn the heat to medium-high and bring to a boil. Once boiling, turn the heat down to low and simmer for 15-20 minutes. Skim off any foam that accumulates on top of the water.
Meanwhile, slice the lobster meat into small bite-sized pieces. Place them into a bowl. Sprinkle the meat with garlic parsley salt and toss together. Set aside.
Set a dutch oven or soup pot over medium-high heat, add 4 tbsp of butter and melt it. Add the lobster pieces and cook just until cooked through and white in color, a few minutes.
Remove the lobster onto a clean plate, leaving the butter in the pan. In the same dutch oven, add the onions, carrots, celery, and about one teaspoon salt. Cook over medium heat until the veggies soften, about 5-8 minutes.
Add in the minced garlic and tomato paste and stir for about a minute. Sprinkle the flour over the veggies, and cook while stirring for 1-2 minutes until a paste-like consistency forms.
Pour in the wine to deglaze the pan. Stir everything together over medium low heat until the liquid has thickened.
Strain the lobster stock through a sieve set over a large bowl to remove the lobster shells. Pour the strained liquid into the veggie mixture in the dutch oven.
Bring the liquid to a boil over medium heat, stirring often. Turn the heat down to medium low and use an immersion blender to carefully blend the liquid into a smooth consistency.
Pour in the heavy cream, and stir until combined. Season the soup with additional salt and pepper to taste. Add the cooked lobster meat back into the soup, stirring just until heated through. Serve and enjoy!

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