Lobster Bisque

Lobster Bisque is pretty much the best soup in the whole world. Do you agree?

Lobster Bisque
This is probably the most decadent, delicious bisque you will ever taste. You can order lobster bisque when you go to a seafood restaurant or a steakhouse, but it’s going to be expensive for just a little taste. Make it at home, and it will be much more satisfying and yummy, and you’ll get to have seconds if you want it!

🛒Ingredients needed:

salted butter
shallots
low sodium chicken broth
bay leaf
fresh thyme
all purpose flour
tomato paste
white wine
cooked lobster meat
half and half cream
cognac (optional)
chopped chives (optional)


✏️How to make Lobster Bisque:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.


Melt the butter in a large saucepan over low heat, and sauté the shallots until tender.


Meanwhile, bring the broth, bay leaf, and thyme to a boil in another saucepan. Then turn off the heat and let it sit.


Whisk the flour into the shallot mixture, cook, stirring for 1 to 2 minutes. Add the tomato paste, slowly whisking into the boiling broth. Gradually add wine, lower heat to simmer for 10 minutes, stirring occasionally.


Add the lobster meat and warm broth (discarding the bay leaf) into a food processor and blend. Return the mixture to the saucepan, stir in half and half, then cognac. Heat through.



➡️Recipe Tips:

Onion may be used in place of shallots. I recommend sweet onion, minced finely.
Leftover tomato paste is easy to freeze for later use. Just scrape it into a little baggie, press the air out and freeze. Thaw before using again.
Any white wine can be used. I recommend a dry white wine such as sauvignon blanc or pinot grigio. If you do not like to use alcohol in cooking, you can leave it out.
Where is the best place to buy fresh lobster meat? I like to get it at Costco . They have fresh lobster meat in their refrigerated section in a can. Use the rest of it to make another lobster recipe!


✔️What to serve with Lobster Bisque:
You must have a hunk of crusty bread to go with your lobster bisque. It will be handy in scraping up all of the drippings, so you don’t miss a single drop. I also love to serve this soup as a starter to Prime Rib Roast for a special holiday dinner. Or keep things simple, and serve it with your favorite salad .

❤️Why I love this recipe:

I love the velvety texture of this soup. And the chunks of decadent lobster really just feel like a splurge.
We used to spend a lot of time in New England in the summers, so there’s a nostalgic feel for me in eating this soup.
I love that a restaurant-quality soup like this is easy enough to make at home.


Favorite Soup Recipes:

Hot and Sour Soup
Wild Rice Mushroom and Sausage Soup
Lemony Greek Chickpea Soup
Thai Beef Coconut Curry Soup
Loaded Potato Soup




Print


Lobster Bisque
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Pretty much the most decadently delicious bisque you'll ever taste!

Course Soup Cuisine American Keyword bisque, lobster

Prep Time 20 minutes minutes Cook Time 30 minutes minutes Total Time 50 minutes minutes

Servings 6 servings
Calories 276 kcal
Author RecipeGirl.com


Ingredients 3 tablespoons salted butter ½ cup minced shallots 4 cups low sodium chicken broth 1 medium bay leaf 1 teaspoon chopped fresh thyme 3 tablespoons all purpose flour 2 tablespoons tomato paste ¾ cup white wine 1 pound cooked lobster meat, chopped 1½ cups half and half cream 1 tablespoon cognac (optional) additional, larger pieces of lobster meat, for garnish chopped chives, for garnish (optional)
Instructions Melt the butter in a large saucepan over low heat, and sauté the shallots until tender. Meanwhile, bring the broth, bay leaf, and thyme to a boil in another saucepan. Then turn off the heat and let it sit. Whisk the flour into the shallot mixture, cook, stirring for 1 to 2 minutes. Add the tomato paste, slowly whisking into the boiling broth. Gradually add wine, lower heat to simmer for 10 minutes, stirring occasionally. Add the lobster meat and warm broth (discarding the bay leaf) into a food processor and blend. Return the mixture to the saucepan, stir in half and half, then cognac. Heat through. Garnish with lobster and chives, if desired. Serve.

Notes

To make this soup gluten-free , be sure to use a brand of broth that is known to be GF, and use a substitute for the all-purpose flour, such as GF All Purpose, cornstarch or another GF thickening agent.


Nutrition Serving: 1 serving | Calories: 276 kcal | Carbohydrates: 13 g | Protein: 19 g | Fat: 14 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 133 mg | Sodium: 488 mg | Potassium: 515 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 500 IU | Vitamin C: 4 mg | Calcium: 150 mg | Iron: 1 mg
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