Description
This creamy homemade Lobster Bisque recipe pairs tender meat with a rich, velvety broth. It brings a touch of luxury to your table with surprisingly simple steps.
Ingredients
1 tbsp olive oil
3 tbsp unsalted butter
1 sweet onion, diced
1/2 tsp salt
1/2 tsp black pepper
3 tbsp all-purpose flour
2 tbsp tomato paste
3/4 cup non-alcoholic white wine substitute or extra seafood stock
3 cups seafood stock
1 cup chopped Yukon Gold potatoes
1/2 cup sliced carrots
4 lobster tails, shells removed
4 to 6 lobster claws, shells removed
1 cup heavy cream
1 handful fresh dill, chopped
1 pinch smoked paprika
Instructions
Add the potatoes, carrots, and seafood stock to a saucepan over high heat. Boil for 9–11 minutes until the vegetables are tender, then strain the stock and set the vegetables aside.
In a large pot over medium heat, melt the butter with the olive oil. Add the lobster tails and claws, cooking for 2–3 minutes until opaque. Remove the lobster, chop the tails, and reserve the claws for garnish.
In the same pot, sauté the diced onion with salt and pepper for about 5 minutes, until softened. Stir in the flour to form a roux and cook for 3–4 minutes until golden. Add the tomato paste and cook for 1 minute.
Deglaze the pot with the non-alcoholic white wine substitute (or extra seafood stock) and reduce by half. Whisk in the reserved seafood stock, then add the cooked potatoes and carrots back to the pot. Simmer until slightly thickened.
Turn off the heat and carefully transfer the mixture to a blender. Blend until completely smooth and puréed, then return the soup to the pot.
Stir in the heavy cream and chopped lobster tail meat. Adjust seasoning with salt and pepper if needed. Serve hot, garnished with lobster claws, fresh dill, and smoked paprika.
Notes
If you don’t have a non-alcoholic wine substitute, you can use white grape juice with a teaspoon of vinegar, or simply use more seafood stock with a squeeze of lemon juice.
- Prep Time: 9 minutes
- Cook Time: 45 minutes