Description
This Velvety Lobster Bisque is a rich and creamy soup featuring tender lobster meat simmered in a flavorful blend of lobster stock, shallots, garlic, tomato paste, and white wine, finished with fresh herbs and heavy cream for a luxurious dining experience. Perfect for a sophisticated appetizer or a comforting meal.
Ingredients
Scale
Seafood
- 6 oz Lobster Meat
- 1 cup Lobster Stock
Vegetables and Aromatics
- 1 medium Shallot, finely chopped
- 1 clove Garlic, finely chopped
Dairy
- 1/4 cup Heavy Cream
- 1 tsp Butter
Other
- 1 tbsp Tomato Paste
- 1/4 cup White Wine
- Fresh Herbs (Thyme and Parsley), chopped
- Salt, to taste
- Pepper, to taste
- Paprika (optional), a sprinkle
Instructions
- Prepare Aromatics: Finely chop the shallot and garlic to ensure they release maximum flavor during cooking.
- Sauté Aromatics: In a medium saucepan, melt the butter over medium heat, then add the shallot and garlic. Sauté them for 2-3 minutes until they are softened and fragrant, which lays the flavor base for the bisque.
- Add Tomato Paste: Stir in the tomato paste and cook for another minute, allowing it to deepen in flavor and add a subtle sweetness and richness to the soup.
- Deglaze Pan: Pour in the white wine to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Let it simmer for 2 minutes to reduce slightly and concentrate the flavor.
- Add Lobster Stock: Pour the lobster stock into the pan and bring the mixture to a gentle simmer, which will start building the bisque’s rich, seafood-infused broth.
- Add Lobster Meat: Gently stir in the lobster meat to warm it through without overcooking, preserving the meat’s delicate texture.
- Incorporate Cream: Stir in the heavy cream and let the bisque gently simmer for another 3-4 minutes. This creates a smooth and velvety texture and melds the flavors harmoniously.
- Season and Finish: Season the bisque with salt, pepper, and an optional sprinkle of paprika to taste. Just before serving, fold in freshly chopped thyme and parsley for a bright, herbaceous finish.
- Serve: Ladle the hot bisque into bowls and serve immediately, enjoying the luxurious velvety texture and rich flavors.
Notes
- Use fresh lobster stock or a high-quality store-bought version for best flavor.
- White wine can be substituted with dry vermouth or additional lobster stock if preferred.
- Adjust cream quantity to taste for either a richer or lighter bisque.
- Serve with crusty bread or a light salad for a complete meal.
- This recipe is best served fresh but can be kept refrigerated for up to 2 days.
