Jul 14 2026
Restaurants›Trevioli Italian Kitchen at the Rapids›Lobster Bisque Recipe

Lobster Bisque Recipe

Inspired by Trevioli Italian Kitchen at the Rapids
Time2h
Serves4

cream chicken, house spinach – made, pasta artichoke, bacon, garlic spinach & parmigiano – reggiano risotto

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Ingredients

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Lobster Bisque

Risotto

Method

Lobster Bisque

  1. 1

    Prepare the Lobster Stock

    In a large pot, melt the butter over medium heat. Add the lobster shells and sauté for about 5 minutes until they are aromatic and slightly browned.

  2. 2

    Sauté Vegetables

    Add the onion, carrot, and celery to the pot. Cook for another 5-7 minutes until the vegetables are soft. Stir in the minced garlic and cook for 1 more minute.

  3. 3

    Add Tomato Paste and Wine

    Stir in the tomato paste, then pour in the white wine. Bring to a simmer and let it reduce for about 5 minutes.

  4. 4

    Add Stock

    Pour in the fish stock and bring to a boil. Reduce the heat and let it simmer for 30 minutes.

  5. 5

    Strain the Stock

    Remove from heat and strain the stock through a fine-mesh sieve into another pot, discarding the solids.

  6. 6

    Finish the Bisque

    Return the strained stock to the pot, add the heavy cream, salt, and black pepper to taste. Heat gently until warmed through. Stir in chopped parsley before serving.

Risotto

  1. 7

    Cook the Bacon

    In a large skillet, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the skillet.

  2. 8

    Sauté Onion and Garlic

    In the same skillet with the bacon drippings, add the diced onion and cook until translucent. Stir in the minced garlic and cook for another minute.

  3. 9

    Add Arborio Rice

    Add arborio rice to the skillet and stir for about 2 minutes, allowing the rice to toast slightly.

  4. 10

    Add Chicken Stock Gradually

    Begin adding the chicken stock, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more stock. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

  5. 11

    Add Spinach and Bacon

    Once the risotto is creamy and cooked, stir in the fresh spinach until wilted and the crispy bacon. Add salt and black pepper to taste.

  6. 12

    Finish with Parmesan

    Remove from heat and stir in the grated parmesan cheese until melted and combined. Serve warm alongside the lobster bisque.

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