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lobster bisque

This rich and creamy lobster bisque is a luxurious seafood soup that combines the flavors of freshly cooked lobster, aromatic vegetables, and a touch of brandy for depth. Perfect as an appetizer or a main course on special occasions.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Soup
Cuisine French
Servings 4 People
Calories 320 kcal

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 Blender or immersion blender
  • 1 Measuring cups and spoons
  • 1 Strainer

Ingredients
  

  • 2 medium lobsters About 1 ½ lbs each.
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 carrots chopped
  • 1 stalk celery Chopped.
  • 3 cloves garlic Minced.
  • 1 cup dry white wine
  • 4 cups fish stock Or seafood stock.
  • 1 cup heavy cream
  • 2 tablespoons tomato paste
  • 1 tablespoon brandy
  • 2 leaves bay leaves
  • to taste salt
  • to taste pepper
  • for garnish fresh parsley Chopped.

Instructions
 

  • Cook the lobsters in boiling salted water for about 8-10 minutes until they turn bright red. Remove, cool slightly, and extract the meat from the claws and tails. Reserve the shells and chop the meat into bite-sized pieces.
  • In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened.
  • Stir in the garlic and cook for an additional minute until fragrant.
  • Pour in the white wine and let it simmer for about 5 minutes to reduce slightly.
  • Add the lobster shells, fish stock, tomato paste, bay leaves, and season with salt and pepper. Bring to a boil, then reduce the heat and let it simmer for 30 minutes.
  • Strain the soup through a fine-mesh strainer into another pot, pressing down on the shells to extract all the liquid. Discard the shells and bay leaves.
  • Return the strained soup to the heat and stir in the heavy cream and brandy. Bring back to a gentle simmer and then add the reserved lobster meat. Allow to heat through for another 5 minutes.
  • Taste and adjust seasoning if necessary.
  • Serve the bisque hot, garnished with fresh parsley.

Notes

For a smoother bisque, you could blend the soup before adding the lobster meat, then strain it again.
If you want to enhance the flavor, consider adding a splash of lobster stock if available.
This bisque pairs well with a nice crusty bread or croutons for added texture.