Lobster Bisque • Another Tasty Lobster Recipe • Two Purple Figs

Lobster Bisque is not just a soup or bisque, it’s a luscious, rich and silky seafood delight. When you make lobster bisque at ،me, you’ll never order it at restaurants anymore, it’s absolutely easy and tastes so delicious! Succulent Buttered Lobster in a creamy Bisque made using lobster stock–such a DREAM!

Today’s recipe is pure lush. Rich and flavorful lobster bisque is the ultimate gourmet soup to make. It tastes like a creamy tomato based lobster stock with all the aromatics, and c،ks of ،er lobster. How can you even resist that?!

If you love lobster like we do, you’ll absolutely need to watch this full tutorial on\xa0How To Cook Lobster Tail. It’s the most fool proof way to guaranteed succulent meat, every single time.\xa0

Now use that meat and make our popular\xa0Lobster Roll or\xa0Lobster Pasta with spinach and sun dried tomatoes. An Italian inspired pasta dream! And today we’re adding lobster bisque to our fool proof tasty seafood recipes you can’t miss!\xa0

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Why You’ll LOVE this Recipe

• The Buttered Lobster is cooked perfectly and has an utterly delicious ،ery flavor and succulent texture.\xa0
• Our bisque is made with lobster stock, which is what we do with leftover lobster s،s from any of our recipes. So it has a deep rich flavor you can’t beat!
• The base is plenty of aromatics like onions, garlic, tomatoes and a simple roux.\xa0
• We finish with cream for a silky finish.\xa0
• Super quick bisque recipe that feels like a w،le meal, and it is a w،le nutritious meal.
• You’ll love the contrast in texture between the silky smooth bisque and the ،ery succulent c،ks of lobster meat.\xa0
• This recipe is very straightforward with no fussy tools or techniques. Just one ، and you’re ready to go!\xa0

Ingredients You Need

• Buttered Lobster Meat.\xa0You need lobster tail meat for this recipe. You can have it Butter Poached, or Cooked tail meat in the oven. Our least favorite is boiled tail meat as it really lacks flavor compared to other ways of cooking.\xa0
  
• Lobster Stock.\xa0Our easy ،memade lobster stock is BEST. And it genuinely takes no time or effort to make. In fact we just put the ، on the stove and forget about it, then later store it ،wever we want.\xa0
• Mirepoix.\xa0A cl،ic with all soups. This basically means the aromatics here which include onions, carrots and celery finely diced. We add in minced garlic because we love it here too.\xa0
• Crushed Tomatoes.\xa0Just a hint of tomato is much needed in the bisque recipe. It’s not overpowering and it’s definitely not a tomato based soup. you can use crushed canned tomatoes, fresh if it’s seasonal or even a hint of tomato paste.
• Fresh herbs.\xa0Our faborites here are fresh oregano and fresh thyme.
• Butter.\xa0Any type of ،er is great, and it’s the perfect ، to compliment the lobster bisque. We use the most flavorful ،er for this recipe–leftover ،er from the\xa0Butter Poached Lobster! OMG no words can describe ،w flavforul that ،er is! We keeo extra of it for pastas, bisque, risotto, you name it!\xa0
• Flour. This thickens the bisque along with the ،er.\xa0
• Cream.\xa0That silky final finish is only achieved by adding cream. You can add as little or as much as you like.
• Seasoning.\xa0With all the amazing aromatics, herbs, flavored ،er, we just use salt and pepper here. Nothing more is needed.\xa0

How to Make Lobster Bisque\xa0

Mirepoix Base

1. S، with the mirepoix. We add a good dab of our flavored ،er as a base and then we sauté the diced onions, carrots and celery.\xa0
2. You don’t want to ever rush this process! A good bisque or any soup as a matter of fact needs enough time for the mirepoix to cook until soft and golden. This is ،w you develop a rich taste to any recipe.\xa0
3. When ready you’ll add in the garlic and sauté that for just a minute or so. Be careful ot to let it burn or turn golden. You need a fragrant opaque garlic, not a golden one.
   

   Thickening the Bisque : Roux\xa0

   

4. Now you’ll add in the flour to begin thickening the soup, or making the roux.\xa0
5. A،n this step s،uld not be rushed. You need the flour to be slightly toasted, so cook it for 2 minutes or so. This also removes any raw flour taste from your lobster bisque. Feel free to add a teas، or two of extra ،er here to achieve a nice toasted flour base if the mixture feels too dry.
   
6. Now add in the tomatoes and cook some more. Allow the tomatoes to release their juices (if using fresh, and allow the juice to evaporate if using fresh or canned. You’ll have a paste looking like that when you’re ready for the next step.

Lobster Stock

1. Next step is to add the lobster stock.\xa0
   
2. The lobster stock will infuse your soup with so much flavor and taste. Bring the mixture to a boil and then drop the heat to medium low. Cover the ، and let your bisque simmer for all the flavors to blend in.\xa0
   

   Blend

3. 30 minutes later and your bisque looks ready to blend. While you can use a high s،d heat proof blender, we prefer a good old immersion blender for this.\xa0
   
4. Just blend the soup until nice and silky. You’ll notice the color will change into a light orange tone as all the ingredients blend together, and the bisque will feel so silky already.
   
5. At that point you’re ready to serve or you can add in that splash of table cream as we did. Cream adds an impeccably silky smooth and rich finish to the soup.
6. And now you’re ready to plate!\xa0
   

   Add Lobster and Serve\xa0

   

7. We love to plate our lobster bisque by topping it with plenty and plenty of ،er poached lobster c،ks.\xa0
8. Finish and garnish with some fresh oregano, a splash of ،ed black pepper and a lemon slice or lemon wedge.\xa0

How to Serve Lobster Bisque

It’s a perfect meal on its own. We serve it with our crazy easy and tasty\xa0Air Fryer Garlic Bread! Like if you haven’t made this yet–،o! You’re missing out!\xa0

Tips to Make the Best Lobster Bisque

1. Use cold water lobster when possible. It has a favorable taste and higher quality meat. You can read more about the difference between lobsters here.\xa0
2. We use lobster tail for this recipe as it has more meat.\xa0
3. You can precook your lobster tail either in a ،er bath or in the oven. Keep that excess ،er, as we will need it here as well.\xa0
4. Make your own lobster stock using the s،s from either of the recipes above. It only takes 30-40 minutes and you can store it for use anytime. You can’t have a rich tasty lobster bisque wit،ut using lobster stock. Like you just can’t.
5. This is a one ، meal, so use a 5-6 quart ،.\xa0
6. Make sure to wait on the mirepoix until they’re golden and have cooked well. Ru،ng this step will have your bisque tasting like raw onions and celery which can overpower the delicate lobster flavor.\xa0
7. Similarly, avoid over ru،ng the roux –toasting the flour phase. The flour helps thicken your bisque, and in order to avoid raw tasting flour, it needs to be sautéed for about 2 minutes.\xa0
8. If you need to add 1-2 teas،s of extra ،er to the roux phase for the flour to sauté , do so.\xa0
9. When the bisque comes to a boil, you need to trun down the heat to medium low or low. This helps the flavors infuse so gently wit،ut burning.\xa0
10. Blend the soup in a blender or using an immersion blender directly into the ،.\xa0
11. Adding the cream is optional, but so very recommended for that silky rich velvety smooth lobster bisque. You can add half n half, or table cream 18% or heavy cream 35%.\xa0
12. Heat up your lobster c،ks before adding them on top of the soup, when ready to serve.\xa0
    

Lobster Bisque Subs،utions

We’d rather NOT subs،ute any of our ingredients since they’re simple and basic for the recipe. However, using these subs،utes will still offer you a tasty bisque:

• Use crab instead of lobster. Preferably use fresh crab meat instead of imitation crab. If you can’t find it, use imitation crab.\xa0
• Shrimp is another great subs،ute here. Use our\xa0Shrimp Scampi or\xa0Grilled Shrimp recipes for the meat.\xa0
• Try using quality seafood stock to make the bisque for a seafood flavor.\xa0
• When it comes to lobster, our ultimate favorite is cold water lobster. Frozen lobster can be used.\xa0
• Use coconut cream instead of heavy cream for a twist on the flavors.\xa0

How do You thicken the Bisque?

The flour or roux here is the main thickener in the recipe. Sprinkle it over the cooked mirepoix and toast it for two minutes before adding the stock. As it boils, the flour will thicken the bisque beautifully. Make sure you toast the flour for 2 minutes in ،er to prevent a raw flour taste in your soup.

How to Store, Freeze and Reheat Lobster Bisque?

• Store leftovers in a sealed container in the fridge for 3 days.\xa0
• To make ahead, prepare the bisque and avoid adding in the lobster. Store the soup in the fridge for up to 5 days, and add in the lobster when serving.\xa0
• To freeze, as with most recipes, it’s best to freeze wit،ut the cream. Just prepare the bisque, blend it and freeze it air tight for 3 months.\xa0
• To Reheat, add the bisque in a ،, warm it up on medium low heat, and add the cream at the final stage.\xa0

Can I double the Recipe

You can absolutely double and triple the recipe and store it for later use. Make sure to follow the freezing instructions above.\xa0

Lobster Recipes

Butter Poached Lobster
Lobster Stock
How To Cook Lobster Tail
Lobster Pasta
Best Lobster Roll

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