Lobster Bisque from Scratch

Creamy, subtly sweet broth and lumps of buttery lobster meat give this bisque made from scratch a warming, filling richness that is perfect for a cold winter day.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 633 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons butter
• 1 teaspoon paprika
• 3 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 bay leaf
• 2 carrots, diced
• salt and ground black pepper to taste
• 1 teaspoon chopped fresh thyme
• 1 tablespoon chopped fresh tarragon
• 2 stalks celery, diced
• 4 tablespoons tomato paste
• 4 whole lobster tails
• 4 cups seafood stock
• 0.5 teaspoon cayenne pepper
• 0.75 cup heavy cream
• 0.75 cup uncooked white rice
• 0.5 cup cream sherry
• 0.5 medium white onion, diced

Recipe Instructions

Step 1

Pour 4 cups seafood stock into a large pot and bring to a rolling boil. Add lobster tails and boil until flesh is opaque, about 5 minutes. Remove tails and reserve all broth. Shell all tail meat and set aside.

Step 2

Blend all contents of the soup until smooth using an immersion blender. Add tomato paste, tarragon, salt, thyme, pepper, paprika, and cayenne. Let simmer over medium-low heat for 30 minutes more. Pour in cream and stir in well for that trademark pinkish/orange bisque color. Season with salt and pepper. Ladle soup into bowls and top with a generous lump of lobster meat.

Step 3

Melt butter in another pot over medium heat. Add onion, carrots, and celery. Sauté until vegetables are starting to soften, 3 to 4 minutes. Add garlic and sauté, 30 to 40 seconds. Pour in sherry; let it reduce by half. Pour in reserved seafood stock. Add rice and bay leaf. Bring to a boil, then reduce to medium-low. Let simmer until rice is tender, about 30 minutes. Remove bay leaf.