Lobster Bisque from Scratch

Can a soup be decadent? This lobster bisque from scratch is probably as close as it gets. Creamy, subtly sweet broth and lumps of buttery lobster meat give this soup a warming, filling richness that is perfect for a cold winter day. Garnish with chives.

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

Ingredients

• 1 teaspoon salt
• 1 teaspoon paprika
• 3 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 bay leaf
• salt and ground black pepper to taste
• 1 teaspoon chopped fresh thyme
• 1 tablespoon chopped fresh tarragon
• 2 stalks celery, diced
• ¾ cup uncooked white rice
• ½ teaspoon cayenne pepper
• 4 tablespoons tomato paste
• ½ cup cream sherry
• ¾ cup heavy cream
• 4 whole lobster tails
• ½ medium white onion, diced
• 4 cups seafood stock
• 5 sticks salted butter
• 2 medium (blank)s carrots, 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

Melt butter in another pot over medium heat. Add onion, carrots, and celery. Saute until fragrant, 3 to 4 minutes. Add garlic and saute, 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.

Step 3

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.