Lobster Bisque Soup Recipe

Prepare the Lobster

Bring a large pot of salted water to a boil. Add the lobster tails and cook for 8-10 minutes until they are bright red and cooked through. Remove from water, let cool, and extract the meat, chopping it into bite-sized pieces. Set aside.

Sauté Vegetables

In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and carrots, and sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.

Build the Base

Add the tomato paste to the pot and stir well. Pour in the dry white wine and scrape the bottom of the pot to deglaze. Let it simmer for about 3-4 minutes.

Add Stock and Seasoning

Add the seafood stock, Old Bay seasoning, salt, and black pepper to the pot. Bring to a gentle boil and then reduce to simmer for 15 minutes.

Blend the Soup

Using an immersion blender, blend the soup until smooth and velvety. Alternatively, you can carefully transfer the soup to a blender in batches.

Finish with Cream

Stir in the heavy cream and bring back to a gentle heat. Add the reserved lobster meat and heat through for 2-3 minutes.

Serve

Ladle the bisque into bowls, garnish with chopped parsley, and serve with crusty bread on the side.