Lobster Bisque is a smooth, velvety, creamy soup that, when made correctly, becomes a dreamy treat for the palate. As a favorite usually served at an elegant restaurant, this simple bisque recipe will deliver that five-star flavor right to your dinner table — a perfect dish to dazzle your guest.
- 4-4 ounce lobster tails (appropriately thawed if frozen) split in half
- 2 cups cold water tbsp butter
- 2 tablespoons oil (preferably extra virgin olive oil)
- 1 fennel bulb thinly sliced
- 1 crushed garlic clove
- 1 white onion diced
- 2 cups dry white wine or chardonnay
- 1 bay leaf
- 1 small dash Worcestershire sauce
- 1-14 ounce can of diced fire-roasted tomatoes
- 2 tablespoons tomato paste
- 3 cups of low sodium chicken broth
- 1 tablespoon kosher salt
- 1 tablespoon fresh thyme
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (if you want some kick)
- ¼ cup heavy cream
- ½ cup half and half
- 3 tablespoons butter
- 1 teaspoon fresh lemon juice
- 1 teaspoon black crushed pepper (also for a little kick)
- In a large pot of salted water, steam the lobster tails shell-side down for 5 minutes or until thoroughly cooked. Transfer to a plate (using tongs) to allow tails to cool. Save the steaming water stock for later.
- After lobster is cool enough to handle, remove the meat, and set aside.
- Using a medium-high setting, heat the olive oil, and onions in a large pot until onions are translucent, then add fennel, cooking until soft. Toss in the garlic and allow the entire mixture to blend for about a minute. Add Worcestershire and tomato paste and cook until you get that vibrant, deep crimson color.
- Deglaze mixture with the dry white wine (remember to scrape the bottom get that those yummy bits) Now add butter, bay leaf, thyme, paprika, cayenne, and chicken stock.
- Toss the shells, the steaming water, and the fire-roasted tomatoes to the pot and let everything simmer together for about 45 minutes.
- Remove all the shells from the broth, then use an immersion blender to create a dreamy, smooth base. For a traditional bisque, cut the meat and blend with broth. If you like little chunks of lobster in your soup, save those pieces for the end.
- Lastly, you stir in the cream, half and half, and lemon juice. If you saved the meat, place them in the bottom of the bowl, and ladle the mixture over the top. Serve immediately.
- Add a little fennel green for a colorful garnish.