Description
A rich and creamy lobster bisque with a velvety texture and deep seafood flavor.
Ingredients
Scale
- 2 live lobsters (1.5 lbs each)
- 4 tbsp unsalted butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 4 cups seafood stock
- 1 cup heavy cream
- 1/2 cup dry sherry
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to boil. Cook lobsters for 8 minutes. Remove and let cool.
- Remove lobster meat from shells. Reserve meat and crush shells.
- Melt butter in a large pot. Sauté onion, carrots, and celery for 5 minutes.
- Add garlic and tomato paste. Cook for 2 minutes.
- Stir in flour and cook for 1 minute.
- Add seafood stock, crushed shells, sherry, paprika, and cayenne. Simmer for 30 minutes.
- Strain the soup and return to the pot. Discard solids.
- Add cream and lobster meat. Simmer for 5 minutes.
- Season with salt and pepper. Garnish with parsley before serving.
Notes
- Use fresh lobsters for best flavor.
- Adjust cayenne for more or less heat.
- Store leftovers in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 145mg
Keywords: lobster bisque, seafood soup, creamy soup, French cuisine