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Creamy Lobster Bisque Recipe Easy Homemade Seafood Delight for Dinner

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A rich and velvety lobster bisque that combines roasted lobster shells, aromatic vegetables, and cream for a luxurious yet approachable seafood soup perfect for dinner parties or cozy nights.

Ingredients

Scale
  • 1 ½ pounds live lobster or 1 cup cooked lobster meat, chopped
  • Lobster shells reserved from cooked lobster
  • 4 tablespoons unsalted butter, divided
  • 1 medium yellow onion, finely chopped
  • 1 small carrot, finely diced
  • 1 celery stalk, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • ½ cup dry white wine or dry sherry
  • 4 cups fish stock or water
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour (or gluten-free flour/almond flour)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. If using live lobster, bring a large pot of salted water to a boil. Cook lobster for 8–10 minutes until bright red. Remove, cool slightly, extract meat from claws and tail, and reserve shells. Chop lobster meat into bite-sized pieces.
  2. Preheat oven to 400°F (200°C). Spread reserved lobster shells on a baking sheet and roast for 10 minutes to deepen flavor.
  3. In a large pot or Dutch oven, melt 2 tablespoons butter over medium heat. Add onion, carrot, and celery; cook 5–7 minutes until softened. Add garlic and cook 1 more minute, avoiding burning.
  4. Stir in tomato paste and cook 2 minutes to caramelize. Sprinkle flour over veggies and stir for 2 minutes to remove raw flour taste.
  5. Pour in white wine or sherry, scraping browned bits from pot bottom. Simmer until reduced by half, about 3–4 minutes.
  6. Add roasted lobster shells, fish stock (or water), thyme sprigs, and bay leaf. Simmer uncovered for 30 minutes to extract flavor.
  7. Remove pot from heat and strain stock through a fine mesh strainer or chinois into a clean pot, pressing shells to extract flavor. Discard solids.
  8. Return strained stock to stove. Stir in remaining 2 tablespoons butter and heavy cream. Heat gently without boiling. Season with salt, pepper, and lemon juice if desired.
  9. Use an immersion blender to puree bisque until smooth and velvety. Alternatively, blend in batches carefully in a countertop blender.
  10. Stir chopped lobster meat into bisque and warm gently for 2–3 minutes without overcooking.
  11. Ladle into warm bowls, garnish with fresh thyme or chopped chives, and serve immediately.

Notes

Do not skip roasting the lobster shells to enhance flavor. Simmer gently to avoid toughening lobster meat or curdling cream. Use fresh lobster meat for best texture. Blend carefully to avoid splashes. Season gradually and taste as you go. For dairy-free, substitute heavy cream with coconut or cashew cream. For gluten-free, use gluten-free or almond flour.

Nutrition

Keywords: lobster bisque, creamy lobster soup, seafood bisque, homemade lobster bisque, easy lobster recipe, dinner party soup, creamy seafood soup

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