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Velvety Lobster Bisque

A close-up of a bowl of rich, orange lobster bisque topped with fresh lobster meat and chopped parsley.
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A restaurant-quality lobster bisque with a rich, creamy texture, perfect for special occasions.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1/4 cup dry sherry
  • 6 cups lobster stock
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 1/2 cups heavy cream
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh parsley, for garnish

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
  2. Add garlic and tomato paste. Cook for 1 minute more, stirring constantly.
  3. Pour in the sherry and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
  4. Add lobster stock, thyme, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes to allow flavors to meld.
  5. Remove the bay leaf. Carefully transfer the soup to a blender (or use an immersion blender) and blend until very smooth. You may need to do this in batches.
  6. Return the puréed soup to the pot. Stir in the heavy cream. Heat gently over low heat until warmed through, but do not boil.
  7. Season with salt and pepper to taste.
  8. Ladle the bisque into bowls. Garnish with fresh parsley. Serve hot.

Notes

  • For a smoother bisque, you can strain the soup after blending.
  • This bisque can be made ahead and reheated gently.
  • Serve with crusty bread for dipping.

Nutrition

Find it online: https://gourmetgaze.com/lobster-bisque/