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Lobster Bisque from Scratch
Lobster Bisque from Scratch
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Indulgent lobster bisque: rich, creamy, and perfect for a cozy winter meal.
Ingredients:
  • 4 cups seafood stock
  • 4 whole lobster tails
  • 5 sticks salted butter
  • 0.5 medium white onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 0.5 cup cream sherry
  • 0.75 cup uncooked white rice
  • 1 bay leaf
  • 4 tablespoons tomato paste
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon salt
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 0.5 teaspoon cayenne pepper
  • 0.75 cup heavy cream
  • salt and ground black pepper to taste
Instructions:
  • In a large pot, bring 4 cups of vibrant seafood stock to a vigorous boil. Add lobster tails and cook until the flesh turns opaque, approximately 5 minutes. Carefully remove the tails, saving the flavorful broth. Peel the meat from the tails and keep it aside.
  • In a separate pot, melt butter over medium heat. Add onion, carrots, and celery. Cook until fragrant, about 3 to 4 minutes. Stir in garlic and cook for 30 to 40 seconds. Pour in sherry and simmer until reduced by half. Add the seafood stock, rice, and bay leaf. Bring to a boil, then simmer over medium-low heat until rice is tender, about 30 minutes. Discard the bay leaf before serving.
  • Using an immersion blender, puree the soup until smooth. Stir in tomato paste, tarragon, salt, thyme, pepper, paprika, and cayenne. Simmer over medium-low heat for an additional 30 minutes. Add cream until the soup turns a lovely pinkish/orange color, then season with salt and pepper. Serve the bisque in bowls and garnish with a generous portion of lobster meat.

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