🦞 Classic Lobster Bisque – Silky, Rich, and Absolutely Indulgent

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🦞 Classic Lobster Bisque – Silky, Rich, and Absolutely Indulgent



If there’s one soup that says “special occasion,” it’s Lobster Bisque. Velvety smooth, decadently rich, and bursting with the sweet flavor of fresh lobster, this restaurant-quality dish is easier to make at home than you’d think!

A touch of cream, a splash of sherry, and a homemade lobster stock bring out that signature depth of flavor that makes every spoonful unforgettable. Whether you’re celebrating the holidays, hosting a dinner party, or just treating yourself, this classic lobster bisque is comfort and elegance combined.

⭐ Why You’ll Love This Recipe

  • 🦞 Creamy, rich, and deeply flavorful

  • 🍷 Enhanced with sherry or brandy for restaurant-style depth

  • 🍅 Subtle tomato base keeps it balanced and silky

  • 🍽️ Perfect for romantic dinners or holidays

🧂 Ingredients

For the Lobster Stock:

  • Shells from 2 cooked lobsters (or 1 lb lobster shells)

  • 1 tbsp olive oil

  • 1 carrot, chopped

  • 1 celery stalk, chopped

  • 1 small onion, chopped

  • 2 tbsp tomato paste

  • 4 cups water

  • ½ cup dry white wine

  • 1 bay leaf

  • 1 tsp salt

For the Bisque:

  • 3 tbsp butter

  • 1 small onion, finely chopped

  • 1 small carrot, finely chopped

  • 2 tbsp flour

  • 2 tbsp tomato paste

  • 1 tsp paprika

  • 1 ½ cups lobster stock (from above)

  • ½ cup heavy cream

  • ¼ cup dry sherry or brandy

  • 1 cup chopped cooked lobster meat

  • Salt and pepper to taste

  • Chives or parsley for garnish

🍴 Instructions

  1. Make the stock: In a large pot, heat oil and sauté lobster shells, carrot, celery, and onion until fragrant. Stir in tomato paste, wine, water, bay leaf, and salt. Simmer 30–40 minutes. Strain and discard solids.

  2. Start the bisque: In another pot, melt butter. Add onion and carrot, cooking until softened. Stir in flour, tomato paste, and paprika to form a roux.

  3. Add liquids: Slowly whisk in the lobster stock and sherry. Simmer for 10–15 minutes, until slightly thickened.

  4. Blend until smooth: Use an immersion blender (or transfer carefully to a blender).

  5. Finish with cream: Return to pot, add heavy cream, and stir in lobster meat. Heat gently — don’t boil!

  6. Serve: Ladle into bowls and garnish with fresh chives or a drizzle of cream.

💡 Pro Tips

  • Use high-quality lobster (fresh or frozen tail meat).

  • Substitute shrimp or crab for a budget-friendly twist.

  • For an extra-smooth bisque, strain through a fine mesh sieve before serving.

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