Luxurious Lobster Bisque Recipe – Creamy, Rich, and Indulgent!
This opulent Lobster Bisque is a symphony of flavors, delivering a velvety smooth texture and the undeniable richness of fresh lobster. It's a truly indulgent dish, perfect for special occasions or whenever you crave a taste of gourmet elegance at home. Each spoonful promises a luxurious escape, brimming with delicate seafood notes and a creamy finish.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Servings
4 hearty servings
Keywords
Why This Recipe Delivers
- Indulgent Flavor: Boasts a deeply rich and complex lobster flavor with a hint of white wine.
- Velvety Texture: Perfectly smooth and creamy, a hallmark of a classic bisque.
- Special Occasion Ready: Elevates any meal, making it ideal for celebrations or romantic dinners.
- Straightforward Process: Achieves gourmet results with clear, manageable steps.
- Restaurant Quality at Home: Impress your guests and yourself with this homemade delicacy.
Ingredients
- 450g (1 lb) cooked lobster meat, roughly chopped
- 30g (2 tablespoons) unsalted butter
- 1 small onion (approximately 100g), finely chopped
- 2 cloves garlic, minced
- 60ml (1/4 cup) tomato paste
- 30g (1/4 cup) all-purpose flour
- 470ml (2 cups) high-quality seafood stock
- 240ml (1 cup) heavy cream (35% fat)
- 120ml (1/2 cup) dry white wine (like Sauvignon Blanc or Pinot Grigio)
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- Fresh chives, finely chopped, for garnish
Instructions
- Prepare the aromatics. In a substantial heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat. Once shimmering, add the finely chopped onion and minced garlic. Sauté gently for 5-7 minutes, stirring occasionally, until the onions are translucent and fragrant but not browned. This slow sautéing process builds a foundational layer of flavor for the bisque.
- Build the rich base. Stir in the tomato paste and all-purpose flour into the softened aromatics. Cook for approximately 1-2 minutes, stirring constantly. This step, known as creating a roux with the tomato paste, helps to deepen the color and flavor of the bisque while also providing the necessary thickening agent.
- Incorporate liquids and simmer. Gradually whisk in the seafood stock and dry white wine, ensuring no lumps form. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for about 10 minutes. This allows the flour to cook out, preventing a raw flour taste, and permits the flavors to meld beautifully.
- Achieve velvety smoothness. Carefully use an immersion blender to blend the mixture directly in the pot until it is completely smooth and creamy. If you are using a regular blender, transfer the hot mixture in batches to avoid overfilling (be cautious, as hot liquids expand). Blend until silky, then return the pureed mixture to the pot.
- Introduce cream and lobster. Stir in the heavy cream and the chopped, cooked lobster meat. Allow the bisque to heat through gently without boiling, which could cause the cream to curdle or the delicate lobster to become tough.
- Season and finalize. Season the bisque with fine sea salt and freshly ground black pepper to your preference. Continue to simmer gently for another 5 minutes, allowing the lobster to warm through and its flavors to infuse into the creamy base. Taste and adjust seasoning as needed.
- Serve with elegance. Ladle the luxurious Lobster Bisque into warmed bowls. Garnish generously with a sprinkle of fresh, finely chopped chives just before serving. Enjoy immediately with a side of crusty bread.
Tools You’ll Need
- Heavy-bottomed pot or Dutch oven (3-4 liter capacity)
- Whisk
- Immersion blender or standard blender
- Measuring cups and spoons
- Sharp knife and cutting board
- Ladle
Essential Success Tips
- Use high-quality seafood stock: This is paramount for the depth of flavor. If possible, make your own from lobster shells for an even richer taste.
- Don't boil after adding cream: Simmer gently to avoid curdling the cream and to maintain its smooth texture.
- Taste and adjust seasoning frequently: Salt and pepper levels are crucial for balancing the rich flavors.
- Blend until completely smooth: Any remaining lumps can detract from the bisque's luxurious mouthfeel.
- Fresh chives are key: They add a bright, fresh counterpoint to the rich bisque.
Professional Cooking Secrets
- Roast lobster shells first: If starting with whole lobsters, roast the shells before making stock for an intensely flavored bisque base. This caramelizes the shells, enhancing their natural sweetness and depth.
- A touch of Cognac or brandy: Deglaze the pan with a splash of Cognac or brandy after sautéing the aromatics and before adding tomato paste. This adds another layer of sophisticated warmth and complexity.
- Fine mesh sieve for extra smoothness: For an ultra-refined bisque, pass the blended mixture through a fine-mesh sieve (chinoise) before adding the cream. This removes any tiny fibrous bits, ensuring an impeccably silky texture.
Notes
- Storage: Leftover bisque can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently, to prevent separation. Do not boil.
- Variations: For an even more intense lobster flavor, consider simmering leftover lobster shells with the seafood stock. A pinch of cayenne pepper can add a subtle warmth if desired.
- Serving Suggestion: This bisque pairs wonderfully with a crisp green salad and warm, crusty baguette for dipping.
Frequently Asked Questions
Can I use frozen lobster meat for this bisque?
Yes, you can use frozen cooked lobster meat. Ensure it is fully thawed and patted dry before adding it to the bisque to prevent excess water from diluting the flavors.
What kind of white wine is best?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay (unoaked) works best. Avoid sweet wines, as they will alter the flavor profile of the bisque.
Can I make this bisque ahead of time?
Absolutely! You can prepare the bisque up to the point of adding the cream and lobster. Store the base in the refrigerator for up to 2 days. When ready to serve, reheat the base gently, then stir in the cream and lobster meat and simmer for a few minutes.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 35g, Fat: 32g, Carbs: 15g (Approximate values per serving, based on 4 servings)
Allergy Information
Contains shellfish (lobster) and dairy (butter, heavy cream). Contains gluten (all-purpose flour) and sulfites (white wine). For a gluten-free version, use a gluten-free all-purpose flour blend or cornstarch slurry for thickening.
No comment