Traditional Creamy Lobster Bisque
A luxurious French soup featuring tender lobster meat in a rich, creamy broth. This classic bisque combines sweet lobster with aromatic vegetables and heavy cream for a silky-smooth texture.
Nutrition
Calories: 300kcalCarbohydrates: 10gProtein: 16gFat: 23gSaturated Fat: 12gCholesterol: 140mgSodium: 700mgFiber: 2gSugar: 4g
Ingredients
- 2 lobsters shell-on
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 1/4 cup brandy or cognac
- 4 cups fish or seafood stock
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil the lobsters in a large pot of salted water until the shells turn bright red and the meat is opaque.
- Remove the lobster meat from the shells, chop it into chunks, and set aside. Keep the shells for later.
- In a large soup pot, melt the butter over medium heat. Add onions, carrots, celery, and garlic. Sauté until the vegetables are softened.
- Stir in the tomato paste and cook for a couple of minutes until it's well incorporated.
- Pour in the brandy or cognac, stirring to deglaze the pot and release any flavorful bits stuck to the bottom.
- Add the fish or seafood stock and the reserved lobster shells. Bring it to a simmer and let it cook for about 20-30 minutes to infuse the flavors.
- Remove the lobster shells and discard. Use an immersion blender to blend the soup until smooth or you can transfer the soup to a blender in batches and blend until smooth.
- Return the soup to low heat, stir in the heavy cream, and add the chopped lobster meat. Simmer for an additional 10 minutes until the lobster is heated through.
- Season with salt and pepper to taste. Ladle the bisque into bowls, garnish with fresh parsley, and serve hot.
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