French · Soup · Hard
Lobster Bisque
Velvety, brandy-kissed lobster soup with real depth. The kind of soup that makes a meal feel like an occasion.
The whole recipe in 60 seconds
Lobster Bisque, in 5 ideas
- The shells are where the flavor lives. Never skip them.
- Blend longer than you think. Silky means silky.
- Brandy burns off the alcohol and leaves the warmth.
- Add the lobster at the end so it stays tender.
- A little paprika deepens the color.
What you need
Ingredients
- 2 lobster tails (or 1 lb cooked lobster meat)
- 3 tbsp butter
- 1 onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 3 tbsp tomato paste
- 1/4 cup brandy
- 4 cups seafood stock
- 1 cup heavy cream
- 1 bay leaf
- 1 tsp paprika
- Chives, for serving
How to make it
Directions
- If using raw lobster tails, simmer them 6 minutes until just cooked. Remove the meat and chop. Save the shells.
- Saute the onion, carrot, and celery in butter until soft. Add the shells and tomato paste and cook 3 minutes.
- Add the brandy and let it bubble away, then pour in the stock and add the bay leaf. Simmer 30 minutes.
- Remove the shells and bay leaf. Blend the soup until completely smooth.
- Stir in the cream, paprika, and chopped lobster. Warm through gently.
- Serve with chives and a drizzle of cream.
Money saver. Lobster tails are priciest around holidays. Buy them frozen off season and this soup costs a third as much.