Lobster Bisque Recipe

Lobster Bisque Recipe

This is an easy but elegant Lobster Bisque that tastes great!

Ingredients:

1 - 2 cups cooked lobster meat (you can now find lobster meat frozen or canned in most supermarkets, otherwise buy one and cook it yourself)
½ cup dry sherry or dry white wine
3 tablespoons butter
3 tablespoons flour
½ cup onion, diced
¼ cup celery, diced
¼ cup carrot, diced
Salt and white pepper, to taste
½ teaspoon Old Bay Seasoning, or to taste
2 tablespoons tomato paste
1 cups whole milk
1 cup half and half
1 cup chicken stock (if you have lobster stock, use that instead)

How to Make Lobster Bisque at Home

Combine the lobster meat with the sherry. Cover and refrigerate.

In a hot pan over medium heat, melt the butter. Once it stops sputtering, add the onion, celery, carrot, salt and pepper and Old Bay. Stir and let cook until the vegetables are translucent and are getting soft.

Add the tomato paste and cook for another couple of minutes.

Add the flour and cook for two to three minutes, stirring all the time.

While whisking, add the cold milk, half and half and stock and bring to a boil. Let boil for about 1 minute, still whisking constantly. Turn the heat down and let simmer until slightly reduced.

Now, you have two options.

Option 1: using an immersion blender, blend the soup until smooth.

Option 2: Strain the soup through a fine mesh strainer, pressing down on the solids.

Taste, and add more salt, pepper or Old Bay, if you think it needs it. Add the reserved lobster and sherry to the pot and simmer for just a couple of minutes, so the lobster is heated through.

Serve with crusty bread and maybe a little sour cream on the top. If you want to be really fancy, sprinkle on a little chopped tarragon as garnish.

Serving Instructions

There’s going to be a lot of food served on this special night and lobster bisque is rich and creamy so go easy. A small cup should be plenty. Think of it as a tasting menu. A lot of small servings. Go the extra mile and buy some fresh chives to chop up and use as a garnish. Home cooks just don’t use enough garnish with their cooking. It is simple enough to do but really improves the presentation. I might suggest a dollop of creme fraiche, but this soup should be rich enough.