Lobster Bisque

Servings: servings

Calories: 548cal

Cook lobster and chop into bite sized pieces. Set aside.
In a Dutch oven over medium heat, melt the butter with the minced garlic.
Add in onion, celery, and carrots. Stir to combine.
Add in tomato paste and stir to combine.
Sprinkle flour over the mixture and stir to combine.
Add in white wine, garlic powder, and onion powder. Stir to combine.
Add in seafood stock and heavy cream. Use an immersion blender to make the mixture smooth.
At this point, you can optionally strain the bisque through a fine mesh sieve for restaurant quality smoothness. This will remove the fiber and any remaining chunks from the soup. You will be left with a smaller portion of soup if doing so. Add the strained bisque back to the pot.
You can absolutely leave it as-is without straining to keep all the nutrients in the soup. Only strain if you're looking for a silkier consistency.
Turn down heat to low and allow to simmer, uncovered, for 5 minutes.
Add chopped lobster to the soup in the pan and heat through, about 1-2 minutes, stirring occasionally.

5 from 5 votes

Finely mince the onion, celery, and carrots. They will soften and cook quicker when finely minced. You can optionally run the vegetables through a food processor before sauteeing them to create a puree, but it is not absolutely necessary.
I would recommend a good dry white wine such as Pinot Grigio, Chardonnay, or Sauvignon Blanc. You can swap the wine with brandy if desired or opt for a sherry instead.
If you can’t find seafood stock, you can replace it with vegetable or chicken stock.
If you opt to not strain the bisque, then you'll get closer to 8 servings out of this recipe.

Course: Appetizer, Dinner

Cuisine: American, French

Prep Time20

Cook Time20

Total Time40