Creamy Lobster Bisque Soup Recipe 3

Creamy Lobster Bisque Soup Recipe

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As a rule, lobster bisque is made with a load of lobster shells. Our variant is significantly more smoothed out (see: simpler and more affordable) and really similarly as rich and flavorful.

The outcome is a smooth bisque with enormous lumps of lobster in each nibble. It’s debauched thus fulfilling, and it meets up in only 60 minutes! Here’s the means by which to nail it.

Fabricate your flavors

This soup tastes excessively perplexing, however begins with quite fundamental staple fixings. The key here is building flavors. Start by softening spread (salt or not, your decision!), at that point include your mirepoix—a humble yet fragrant blend of finely slashed onion, carrot, and celery. Next, mix in fragrant tomato glue and newly minced garlic and let them cook quickly until just daintily caramelized for a profoundly fulfilling expansion of sweet and exquisite flavors. Quality white wine and new fish stock give the bisque a benchmark of umami and a trace of complexity, and thyme and sound leaf get impeccably mixed into the moderate stewing blend.

Lobster Bisque

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Recipe by Delish Course: SoupsCuisine: AmericanDifficulty: Easy


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Lobster Bisque – a classic creamy and smooth highly seasoned soup made from lobsters and aromatics that is a Valentine’s Day favorite entree or served as a first course.


  • 4 tbsp. butter

  • 1 medium onion, finely chopped

  • 2 carrots, peeled and finely chopped

  • 2 stalks celery, finely chopped

  • Kosher salt

  • Freshly ground black pepper

  • 2 cloves garlic, minced

  • 2 tbsp. tomato paste

  • 2 tbsp. all-purpose flour

  • 4 c. seafood or fish stock

  • 1 1/4 c. dry white wine

  • 1 bay leaf

  • 3 sprigs fresh thyme

  • 1/2 c. heavy cream

  • 1 lb. cooked lobster meat, chopped

  • Finely chopped chives, for serving


  • In a large, heavy pot over medium heat, heat butter. Add onion, carrots, and celery and cook until soft, about 7 minutes. Season with salt and pepper, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook, 1 minute more.
  • Pour in seafood stock and wine, then stir in bay leaf and thyme. Reduce heat and let simmer until liquid is reduced and flavors meld, stirring occasionally, 30 minutes.
  • Remove bay leaf and thyme and purée with an immersion blender until very smooth. Return to medium-low heat and stir in heavy cream and lobster meat, cooking just until warm, about 5 minutes.
  • Garnish with chives before serving.


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