Half Gallon Lobster Bisque Recipe
Indulge in our Half Gallon Lobster Bisque, a rich and creamy soup brimming with succulent lobster meat and a medley of aromatic herbs. This decadent dish is slow-simmered to perfection, offering a luxurious experience in every spoonful. Perfect for sharing or savoring on your own, this bisque is a seafood lover's dream, transporting your palate to the coast with its velvety texture and exquisite flavor.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Instructions
Prepare the Lobster
In a large pot, bring salted water to a boil. Add the lobster tails and cook for 8-10 minutes until they are bright red. Remove the lobster tails, let them cool, and then remove the meat from the shells. Chop the lobster meat into bite-sized pieces and set aside.
Add Tomato Paste and Wine
Stir in the tomato paste and cook for 2 minutes. Pour in the white wine and allow it to simmer for about 5 minutes, scraping up any bits from the bottom of the pot.
Combine with Stock
Add the fish stock, chopped thyme, and bay leaves to the pot. Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes.
Blend and Finish
Remove the bay leaves, then use an immersion blender to puree the soup until smooth. Stir in the heavy cream and chopped lobster meat. Season with salt and black pepper to taste. Heat through but do not boil.
Serve
Ladle the bisque into bowls and serve hot. Garnish with additional lobster pieces or fresh herbs if desired.
