How To Make Easy Lobster Bisque
Taste a buttery garlic seafood soup with this easy lobster bisque recipe! Enjoy a creamy and smooth soup with big chunks of lobster meat and tails.
Fill a large pot with 5 cups of water. Stir in 1 teaspoon of sea salt and bring to a boil.
Add the lobster tails, cover with lid, and let boil for 5 minutes, or until bright red.
Remove the lobster tails, reserving the liquid stock. When the lobsters have cooled slightly, remove the meat from the shells, reserving the meat and any liquid that comes out of the shells.
Return lobster shells back to the water in the pot. Bring to a boil, reduce heat to medium-low, and let simmer for a further 15 minutes to draw as much flavor out of the shells as possible.
While stock is simmering, chop the meat into bite-sized pieces and refrigerate.
Heat butter and oil in a large, heavy-based pot over medium heat.
Sweat the onions, carrots, celery, and fresh herbs. Cook for about 5 minutes, or until soft. Season with the bouillon powder, salt, and pepper.
Stir in 4 cloves of minced garlic and cook for about 1 minute, or until fragrant.
Mix in tomato paste and cook for 1 minute more to coat vegetables. Sprinkle over flour and cook, while stirring occasionally for a further 2 minutes.
Pour in wine, simmer, and let reduce to half. Stir in lobster stock, reduce heat and gently simmer while stirring occasionally for about 30 minutes, or until liquid has thickened slightly and flavors have blended.
Take off the heat, transfer mixture to a blender and blend until smooth. Alternatively, purée with an immersion blender until very smooth. Return to medium-low heat and stir in heavy cream.
Garlic Butter Lobster Meat:
Melt butter in a skillet pan over medium heat. Sauté garlic for 30 seconds, or until fragrant.
Add in chopped lobster meat, season with salt, pepper, and cayenne to taste.
Lightly sauté for 1 minute while stirring occasionally, until lobster meat is just warmed through.
Mix ¾ of the lobster meat into the bisque. Pour into individual serving bowls. Top each bowl with remaining lobster meat and extra tarragon. Serve and enjoy!
To Remove Lobster Meat:
- Place lobster tail on your counter with the back of the tail facing up. Use sharp kitchen shears to cut down through the center to the end of the tail. With your thumbs and fingers, open the shell to loosen it from the meat, opening the meat away from the shell side walls. Pull the meat up from the bottom of the shell to separate the shell from the meat underneath it.
- Alternatively, use both hands to press down on tail to crack shell. Hold tail, shell facing down, and pull back on both sides of shell to crack open and remove meat.
- Puree right in the pot with an immersion blender or pour into a blender. If using a blender, you may need to blend in batches of two or three to prevent pressure from building up inside the jug from the heat. Make sure you take the center piece out of the lid to let the steam escape.
- Calories: 1286.88kcal
- Fat: 107.38g
- Saturated Fat: 63.73g
- Trans Fat: 0.48g
- Monounsaturated Fat: 32.67g
- Polyunsaturated Fat: 5.18g
- Carbohydrates: 33.03g
- Fiber: 3.06g
- Sugar: 15.26g
- Protein: 38.32g
- Cholesterol: 554.35mg
- Sodium: 1913.78mg
- Calcium: 351.68mg
- Potassium: 1135.98mg
- Iron: 2.36mg
- Vitamin A: 1350.67µg
- Vitamin C: 10.40mg
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