Description
A rich and creamy lobster bisque with deep seafood flavor, perfectly balanced by aromatic herbs and a splash of brandy.
Ingredients
Scale
- 2 lobster tails (about 1 lb total)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 small carrot, finely chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1/4 cup brandy or dry sherry
- 3 cups seafood stock (or fish stock)
- 1 cup heavy cream
- 1 tsp paprika
- 1/2 tsp thyme (dried or fresh)
- Salt and pepper to taste
- Chopped chives or parsley, for garnish
Instructions
- Bring a pot of water to a boil and cook lobster tails for 5–6 minutes until shells are bright red. Remove meat and chop; save shells.
- In a large pot, heat butter and olive oil over medium heat. Sauté onion, celery, and carrot until softened, about 5–7 minutes.
- Add garlic and tomato paste, cooking for 1–2 minutes until fragrant.
- Deglaze with brandy, scraping up any bits from the bottom of the pot. Let it reduce slightly.
- Add lobster shells and seafood stock. Simmer uncovered for 20–25 minutes.
- Remove shells, then blend the soup using an immersion blender (or transfer to a blender in batches) until smooth.
- Stir in heavy cream, paprika, thyme, and chopped lobster meat. Simmer another 5–10 minutes. Season with salt and pepper.
- Garnish with chives or parsley and serve warm.
Notes
- For deeper flavor, roast the lobster shells before adding to the stock.
- Use shrimp or crab meat as a substitute if lobster is unavailable.
- Strain the bisque after blending for an ultra-smooth texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 140mg