Description
Homemade lobster bisque is rich and creamy, loaded with seafood flavor, and delicious. Serve this quick and easy soup with soft bread for lunch or dinner.
Ingredients
- 1/4 cup unsalted butter
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 ribs of celery, diced
- 1 tablespoon garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 4 cups fish stock or seafood stock *
- 1/2 cup white wine (optional)
- 1 cup heavy cream
- 1 cup cooked lobster meat (from a 1 pound hard shell lobster)
- fresh parsley, finely chopped (optional, for garnish)
Instructions
- In a 6-quart Dutch oven or large pot, melt butter over medium-high heat until it starts to bubble, about 1 minute. Add onions, carrots, and celery. Sauté until soft and tender, about 5-7 minutes
- Add garlic, Italian seasoning, salt, and pepper. Stir well and cook until fragrant, about 1 minute. Stir in flour and cook until thickened into a paste, about 1 minute.
- Add tomato paste and mix until well combined.
- Add fish stock, wine and heavy cream. Bring the sauce to a simmer over medium heat and simmer for 8-10 minutes until thickened a bit, stirring occasionally.
- Transfer the soup into a blender and puree until smooth. Return the pureed soup to the pot. You can also puree the soup directly in the pot using immersion blender.
- Stir in the lobster meat and continue to cook over medium heat until the lobster is warmed through and the bisque has thickened to a desired consistency, about 5-7 minutes.
- Season with salt and pepper to taste and serve immediately. Sprinkle some fresh parsley if desired.
Notes
*For homemade lobster stock: If you boil a fresh lobster to extract the lobster meat, you can use the shells to make homemade lobster stock instead of store-bought fish stock. First, boil the lobster for about 10 minutes until fully cooked through. Take the lobster out of the pot and remove all the meat from the shells. Return the shells to the pot and simmer for another 10-15 minutes to extract more flavor. Discard the shell, remove from heat, and set aside.
How to store: Lobster bisque is best served fresh but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
How to freeze: Allow the lobster soup to cool to room temperature before transferring to a freezer-safe airtight container or freezer bag. Freeze for up to 3 months. When ready to serve, allow it to thaw in the refrigerator overnight, then reheat.
How to reheat: Reheat lobster bisque on medium-low heat in a covered pan on the stove until warmed through, about 5-10 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American