Experience the luxury of a restaurant-quality dish at home with this decadent Lobster Bisque. This rich and creamy soup features tender Maine lobster tails, a blend of aromatic vegetables, and a hint of wine, making it the perfect indulgence for special occasions or a cozy night in.
Lobster Bisque has become a special treat in our home, especially during celebratory dinners. My husband and I first tasted a similar bisque at a seaside restaurant, and we were immediately hooked. Determined to recreate that experience, I developed this recipe. Now, it’s a family favorite, reserved for birthdays, anniversaries, or any night we want to indulge. The look of delight on my family’s faces when they take the first sip is absolutely priceless.
Why This Lobster Bisque
- Restaurant Quality: Achieve the luxurious taste of a high-end restaurant dish at home.
- Rich Flavor: A blend of fresh lobster, aromatic vegetables, and a splash of Chardonnay creates a rich, deep flavor profile.
- Creamy Texture: The addition of heavy cream and half-and-half gives the bisque its signature creamy texture.
- Aromatic Ingredients: Fresh thyme, fennel, and a touch of cayenne pepper add layers of aroma and taste.
- Impressive Presentation: Perfect for special occasions, this bisque looks and tastes like a gourmet masterpiece.
Ingredients:
- 4 (4-ounce) Maine lobster tails, split in half
- 480 ml (2 cups) water
- 15 grams (1 tablespoon) kosher salt
- 30 ml (2 tablespoons) extra virgin olive oil
- 1 Vidalia onion, diced
- 1 fennel bulb, sliced thin
- 1 garlic clove, crushed
- 30 grams (2 tablespoons) tomato paste
- 480 ml (2 cups) Chardonnay or other dry white wine
- 1 tablespoon fresh thyme
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 720 ml (3 cups) reduced sodium chicken broth
- 1 (14-ounce) can fire-roasted diced tomatoes
- 60 ml (¼ cup) heavy whipping cream
- 120 ml (½ cup) half-and-half
- 5 ml (1 teaspoon) fresh lemon juice
Directions:
- Steam the Lobster Tails:
- In a large pot, steam the lobster tails, shell-side down, in salted water for approximately 5 minutes or until cooked through. Use tongs to transfer the tails to a plate and let cool. Reserve the steaming water for the stock.
- Once the lobster is cool enough to handle, remove the meat from the shells and set aside.
- Prepare the Bisque Base:
- In a large pot, heat the olive oil over medium-high heat. Add the diced onion and cook until translucent. Add the sliced fennel and cook until softened. Stir in the crushed garlic and cook for another minute. Add the tomato paste and cook until the mixture turns a deep burgundy color.
- Pour in the wine to deglaze the pot, scraping the bottom to release any browned bits. Add the thyme, bay leaf, paprika, cayenne pepper, chicken broth, reserved steaming liquid, and fire-roasted tomatoes. Return the lobster shells to the pot and let the mixture simmer for 45 minutes.
- Blend and Finish the Bisque:
- Remove the lobster shells and bay leaf from the broth. Use an immersion blender to blend the mixture until smooth. Stir in the heavy cream, half-and-half, and lemon juice.
- Chop the reserved lobster meat into bite-sized pieces and divide it among your soup bowls. Ladle the bisque over the lobster meat and serve immediately. Garnish with fennel fronds, if desired.
Notes:
- Substitutions: If you prefer, you can use fish stock instead of chicken broth for a more pronounced seafood flavor.
- Wine: Chardonnay is preferred, but any dry white wine will work well in this recipe.
- Consistency: For a thicker bisque, reduce the amount of broth or add more tomato paste.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid curdling the cream.
