Lobster Bisque Recipe
Indulge in our rich and creamy lobster bisque, simmered to perfection with fresh lobster meat and aromatic spices for a luxurious seafood experience.
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.
Main Ingredients
Method
Preparation Instructions
- 1
Cook the Lobster
In a large pot, bring water to a boil and add the lobster tails. Cook for about 5-7 minutes until they turn bright red. Remove, cool, and extract the meat. Reserve the shells.
- 2
- 3
Add Tomato Paste and Wine
Stir in the tomato paste and cook for 2 minutes. Add the white wine and scrape the bottom of the pot to deglaze, cooking for another 5 minutes.
- 4
Add Stock and Lobster Shells
Add seafood stock and reserved lobster shells to the pot. Bring to a boil, then reduce heat and let simmer for 30 minutes.
- 5
Blend the Soup
Remove the lobster shells and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches.
- 6
Add Cream and Season
Stir in the heavy cream and add the lobster meat. Season with salt and black pepper to taste. Heat through for another 5 minutes.
- 7
Serve
Ladle the bisque into bowls and garnish with fresh parsley. Serve hot.
