Lobster Bisque is a luscious, richly flavored restaurant quality soup that’s perfect for special occasions or a cozy date night at home.
Have you noticed that lobster bisque seems to be turning up on just about every restaurant’s menu? And with good reason, it’s SO good and such a decadent treat. When Steve and I go out to eat, he will almost always order the lobster bisque if it happens to be on the menu, it’s one of his favorites.
Recently, Steve was coming home late from a business trip and I knew that he wouldn’t have had dinner. I happened to be at the grocery store and I was trying to think of something special to make for us to eat when he got home. I found that lobster tails were on sale for a really good price (thank you Valentine’s Day), so I grabbed some. One thing led to another and I decided to make lobster bisque.
I had never made lobster bisque before, so I did some research on line and came across this recipe from Gimme Some Oven. I based my recipe off of it but did make several changes. The result was decadently delicious and Steve loved it. To round out the meal, I served a tossed salad along with some crusty bread. It made for a perfect late night supper.
Even though this bisque seems like it might be difficult to make, it really isn’t. It can be made in about an hour, with most of that time being hands off while it simmers. Other than the lobster, the ingredient list is made up of things you probably already have on hand. Most lobster bisque recipes I came across used heavy cream, but I substituted half and half and it still turned out thick and creamy. I also used seafood stock, but you could substitute chicken or vegetable stock if that’s what you have on hand.
- 4 tbsp butter, divided
- 1 large shallot, chopped
- 1 carrot, peeled and diced
- 1 rib celery, diced
- ½ tsp dried thyme
- ½ tsp dried tarragon
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp pepper
- 2 bay leaves
- 3 cloves garlic, minced
- 3 tbsp tomato paste
- 3 tbsp flour
- ¼ cup brandy
- 1 cup white wine
- 2 cups seafood stock
- 1½ tsp tabasco
- 1 lb lobster tails, divided
- 1 cup half and half
- Melt butter in a soup pot over medium heat.
- Add shallot, carrot and celery, sauté for about three minutes.
- Stir in thyme, tarragon, smoked paprika, salt, pepper and bay leaves, sauté for another two minutes.
- Add garlic, sauté for one minute.
- Stir in tomato paste and cook until paste has melted and is coating the vegetable mixture.
- Stir in flour until mixture is well coated.
- Add brandy and stir until evaporated.
- Stir in wine and cook for 1 minute.
- Stir in seafood stock.
- Bring mixture to a boil.
- Reduce heat and simmer for 10 minutes, uncovered.
- While mixture simmers, remove lobster meat from the shells and chop into bite size pieces.
- Add half of the lobster to the bisque, cover and simmer for 30 minutes.
- Puree mixture with an immersion blender or in batches in a regular blender until very smooth.
- Stir in half and half and bring to a simmer.
- Melt remaining butter in a saute pan.
- Sauté remaining lobster until cooked through.
- Divide loberster between 4 bowls and ladle bisque over the top.
- Garnish with chopped parsley, if desired.