Lobster Bisque is pretty much the best soup in the whole world. Do you agree?
Lobster Bisque
This is probably the most decadent, delicious bisque you will ever taste. You can order lobster bisque when you go to a seafood restaurant or a steakhouse, but it’s going to be expensive for just a little taste. Make it at home, and it will be much more satisfying and yummy, and you’ll get to have seconds if you want it!
🛒Ingredients needed:
- salted butter
- shallots
- low sodium chicken broth
- bay leaf
- fresh thyme
- all purpose flour
- tomato paste
- white wine
- cooked lobster meat
- half and half cream
- cognac (optional)
- chopped chives (optional)
✏️How to make Lobster Bisque:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
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Melt the butter in a large saucepan over low heat, and sauté the shallots until tender.
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Meanwhile, bring the broth, bay leaf, and thyme to a boil in another saucepan. Then turn off the heat and let it sit.
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Whisk the flour into the shallot mixture, cook, stirring for 1 to 2 minutes. Add the tomato paste, slowly whisking into the boiling broth. Gradually add wine, lower heat to simmer for 10 minutes, stirring occasionally.
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Add the lobster meat and warm broth (discarding the bay leaf) into a food processor and blend. Return the mixture to the saucepan, stir in half and half, then cognac. Heat through.
➡️Recipe Tips:
- Onion may be used in place of shallots. I recommend sweet onion, minced finely.
- Leftover tomato paste is easy to freeze for later use. Just scrape it into a little baggie, press the air out and freeze. Thaw before using again.
- Any white wine can be used. I recommend a dry white wine such as sauvignon blanc or pinot grigio. If you do not like to use alcohol in cooking, you can leave it out.
- Where is the best place to buy fresh lobster meat? I like to get it at Costco. They have fresh lobster meat in their refrigerated section in a can. Use the rest of it to make another lobster recipe!
✔️What to serve with Lobster Bisque:
You must have a hunk of crusty bread to go with your lobster bisque. It will be handy in scraping up all of the drippings, so you don’t miss a single drop. I also love to serve this soup as a starter to Prime Rib Roast for a special holiday dinner. Or keep things simple, and serve it with your favorite salad.
❤️Why I love this recipe:
- I love the velvety texture of this soup. And the chunks of decadent lobster really just feel like a splurge.
- We used to spend a lot of time in New England in the summers, so there’s a nostalgic feel for me in eating this soup.
- I love that a restaurant-quality soup like this is easy enough to make at home.
Favorite Soup Recipes:
- Hot and Sour Soup
- Wild Rice Mushroom and Sausage Soup
- Lemony Greek Chickpea Soup
- Thai Beef Coconut Curry Soup
- Loaded Potato Soup
Lobster Bisque
Pretty much the most decadently delicious bisque you'll ever taste!
Ingredients
- 3 tablespoons salted butter
- ½ cup minced shallots
- 4 cups low sodium chicken broth
- 1 medium bay leaf
- 1 teaspoon chopped fresh thyme
- 3 tablespoons all purpose flour
- 2 tablespoons tomato paste
- ¾ cup white wine
- 1 pound cooked lobster meat, chopped
- 1½ cups half and half cream
- 1 tablespoon cognac (optional)
- additional, larger pieces of lobster meat, for garnish
- chopped chives, for garnish (optional)
Instructions
- Melt the butter in a large saucepan over low heat, and sauté the shallots until tender.
- Meanwhile, bring the broth, bay leaf, and thyme to a boil in another saucepan. Then turn off the heat and let it sit.
- Whisk the flour into the shallot mixture, cook, stirring for 1 to 2 minutes. Add the tomato paste, slowly whisking into the boiling broth. Gradually add wine, lower heat to simmer for 10 minutes, stirring occasionally.
- Add the lobster meat and warm broth (discarding the bay leaf) into a food processor and blend. Return the mixture to the saucepan, stir in half and half, then cognac. Heat through.
- Garnish with lobster and chives, if desired. Serve.
Notes
- To make this soup gluten-free, be sure to use a brand of broth that is known to be GF, and use a substitute for the all-purpose flour, such as GF All Purpose, cornstarch or another GF thickening agent.
Nutrition
Serving: 1serving, Calories: 276kcal, Carbohydrates: 13g, Protein: 19g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 133mg, Sodium: 488mg, Potassium: 515mg, Fiber: 1g, Sugar: 3g, Vitamin A: 500IU, Vitamin C: 4mg, Calcium: 150mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved all the recipes you shared. Some of your recipes you shared I have foods allergies and I leave ingredient out. But all other stuff I baked of your stuff is Good!
Years ago, we went to a fancy restaurant, where I had lobster bisque for the first time. They covered the top of the bowl with puff pastry, and when the server brought it, he broke open the top, put a dollop of sour cream on it, and a teaspoon of caviar. it was ridiculously rich! I think I’ll try to re-create it with your delicious recipe!