The Best Lobster Bisque Recipe - Super Easy to Make!
Are you ready to indulge in the most amazing lobster bisque you'll ever taste? This recipe is not only incredibly delicious, but it's also super easy to make! Using six lobster tails, each weighing about 6 ounces, you'll create a rich and flavorful bisque that will impress everyone at your table.
To begin, cut the shells of the lobster tails lengthwise, removing the vein and rinsing the tails under cold water. Preheat the oven to 400°F (200°C). In a roasting pan, combine halved onions, chunked carrots, celery, garlic, and fresh thyme. Drizzle with avocado oil or olive oil, season with kosher salt and freshly ground black pepper, and roast for 8 to 12 minutes until the shells turn bright red. Let the lobster tails cool, then remove the meat and set it aside.
Transfer the roasted vegetables to a heavy pot or Dutch oven. Add the lobster shells, water, bay leaves, and seasoning. Bring to a boil, then simmer for at least 40 minutes. Strain the lobster stock and set it aside.
In the same Dutch oven, melt butter and sauté diced onions, carrots, celery, and sliced mushrooms. Season with salt, pepper, and cayenne pepper. Stir in tomato paste and all-purpose flour, then deglaze with white wine. Add the reserved lobster stock and let it simmer for 20 minutes until the vegetables are tender. Use an immersion blender to blend until smooth.
Finish the bisque by adding heavy cream and whole milk. Simmer gently, adjust salt and pepper to taste, and add most of the lobster meat. Save some for garnish. Serve hot, garnished with reserved lobster meat and fresh chives.
Bon appétit!
Ingredients:
- 6 lobster tails (about 6 ounces each)
- 1 medium-sized onion
- 2 carrots
- 1 celery stalk
- 4 cloves of garlic
- 3 sprigs of fresh thyme
- 2 tablespoons of avocado oil or olive oil
- Kosher salt and freshly ground black pepper
- 8 cups of water
- 2 bay leaves
- 2 tablespoons of butter
- 1 cup of sliced mushrooms
- 2 tablespoons of tomato paste
- 1/8 teaspoon of cayenne pepper
- 2 tablespoons of all-purpose flour
- 1 cup of white wine (Chardonnay)
- 3/4 cup of heavy cream
- 3/4 cup of whole milk
- Fresh chives for garnish
Cooking steps:
- Cut the lobster tails lengthwise, remove the vein, and rinse under cold water.
- Preheat the oven to 400°F (200°C). In a roasting pan, combine halved onions, chunked carrots, celery, garlic, and fresh thyme. Drizzle with oil, season with salt and pepper, and roast for 8 to 12 minutes until the shells turn bright red. Let the lobster tails cool, then remove the meat and set it aside.
- Transfer the roasted vegetables to a heavy pot or Dutch oven. Add the lobster shells, water, bay leaves, and seasoning. Bring to a boil, then simmer for at least 40 minutes. Strain the lobster stock and set it aside.
- In the same Dutch oven, melt butter and sauté diced onions, carrots, celery, and sliced mushrooms. Season with salt, pepper, and cayenne pepper. Stir in tomato paste and all-purpose flour, then deglaze with white wine. Add the reserved lobster stock and let it simmer for 20 minutes until the vegetables are tender. Use an immersion blender to blend until smooth.
- Finish the bisque by adding heavy cream and whole milk. Simmer gently, adjust salt and pepper to taste, and add most of the lobster meat, reserving some for garnish.
- Serve hot, garnished with reserved lobster meat and fresh chives.
