Name: Homemade Creamy Lobster Bisque Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 10
Cuisine: US
Ingredients: 4 cups seafood stock; 4 whole lobster tails; 2 tablespoons butter; 0.5 medium white onion, diced; 2 carrots, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 0.5 cup cream sherry; 0.75 cup uncooked white rice; 1 bay leaf; 4 tablespoons tomato paste; 1 tablespoon chopped fresh tarragon; 1 teaspoon salt; 1 teaspoon chopped fresh thyme; 1 teaspoon ground black pepper; 1 teaspoon paprika; 0.5 teaspoon cayenne pepper; 0.75 cup heavy cream; salt and ground black pepper to taste

Indulge in the epitome of culinary richness with this Lobster Bisque. A symphony of creamy, subtly sweet broth intertwined with succulent morsels of buttery lobster meat creates a warming, lavish experience – an ideal indulgence for a chilly day. Garnish with a sprinkle of fresh chives for an elegant touch.

Follow The Directions

01

Step

5 mins

In a large pot, bring 4 cups of seafood stock to a vigorous boil. Gently place the lobster tails into the boiling stock and cook until the flesh turns opaque, approximately 5 minutes. Remove the tails, carefully reserving the flavorful broth. Extract the lobster meat from the tails and set aside.

02

Step

40 mins

In a separate pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables begin to soften, about 3-4 minutes. Incorporate the minced garlic and continue to sauté for another 30-40 seconds until fragrant. Pour in the cream sherry, allowing it to reduce by half. Introduce the reserved seafood stock, followed by the uncooked white rice and bay leaf. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer gently until the rice is tender, around 30 minutes. Remove the bay leaf.

03

Step

1 hrs

Using an immersion blender, carefully blend the soup until smooth and velvety. Add the tomato paste, fresh tarragon, salt, thyme, pepper, paprika, and cayenne pepper. Allow the soup to simmer over medium-low heat for an additional 30 minutes, allowing the flavors to meld beautifully. Stir in the heavy cream, watching as the bisque transforms into its signature pinkish-orange hue. Season with salt and pepper to taste. Ladle the bisque into bowls and crown each serving with a generous portion of succulent lobster meat.