Best 3 Creamy Lobster Bisque Recipes

Welcome to a culinary journey that takes you to the depths of the ocean and brings forth a delicacy that has tantalized taste buds for centuries: lobster bisque. This creamy and luxurious soup encapsulates the essence of the sea with its rich, velvety texture and an explosion of flavors. Our comprehensive guide unveils two extraordinary lobster bisque recipes that cater to diverse culinary preferences and skill levels.

The first recipe, "Classic Creamy Lobster Bisque," embarks on a traditional path, guiding you through the art of crafting a timeless masterpiece. With a symphony of flavors derived from fresh lobster meat, a medley of aromatic vegetables, and a touch of cognac, this recipe promises an indulgent experience that will impress even the most discerning palate.

For those seeking a contemporary twist on this classic dish, the "Lobster Bisque with Saffron and Crème Fraîche" recipe awaits. This innovative culinary creation incorporates the vibrant flavors of saffron, a hint of lemon zest, and the tangy creaminess of crème fraîche, resulting in a bisque that tantalizes the senses with its exquisite balance and depth of flavor.

Whether you're a seasoned chef seeking to expand your repertoire or a home cook eager to elevate your dinner table, these two lobster bisque recipes provide a culinary adventure that will leave you craving for more. So, don your apron, gather your ingredients, and embark on a journey to savor the delectable symphony of flavors that await you in this extraordinary seafood delicacy.

Check out the recipes below so you can choose the best recipe for yourself!

PERFECT LOBSTER BISQUE

Perfect Lobster Bisque image

This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread.

Provided by LAURA_G123

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

3 tablespoons butter
¼ cup chopped fresh mushrooms
2 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons chopped carrot
1 (14.5 ounce) can chicken broth
⅛ teaspoon salt
⅛ teaspoon cayenne pepper
1 ½ cups half-and-half
½ cup dry white wine
½ pound cooked lump lobster meat

Steps:

Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.

Nutrition Facts : Calories 190.9 calories, Carbohydrate 4.7 g, Cholesterol 66.2 mg, Fat 13.1 g, Fiber 0.2 g, Protein 10 g, SaturatedFat 8 g, Sodium 553.6 mg, Sugar 1 g

QUICK LOBSTER BISQUE

Quick Lobster Bisque image

Adjust the spices to suit your individual likes. You may also substitute cream for part of the half-and-half. Chicken stock will work if you can't get lobster stock.

Provided by TerryWilson

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 45m

Yield 8

Number Of Ingredients 15

Ingredients

6 tablespoons butter
6 tablespoons all-purpose flour
½ teaspoon sea salt
½ teaspoon celery salt
¼ teaspoon ground black pepper
4 cups half-and-half
1 ½ cups lobster stock
3 cups cooked lobster meat, shredded
3 tablespoons tomato paste
3 tablespoons minced onion
3 tablespoons minced celery
1 teaspoon paprika
½ teaspoon dried thyme
½ teaspoon seafood seasoning (such as Old Bay®)
1 cup cream

Steps:

Melt butter in a large pot over medium heat. Stir flour, sea salt, celery salt, and black pepper into the butter. Gradually stir half-and-half into the mixture, taking care that no lumps form. Add lobster stock; stir. Reduce heat to low and simmer, stirring constantly, until the soup begins to thicken, about 15 minutes.
Stir lobster, tomato paste, onion, and celery into the soup; season with paprika, thyme, and seafood seasoning. Continue cooking the soup to heat the onion and celery, about 10 minutes. Add cream; stir. Cook until hot, about 5 minutes.

Nutrition Facts : Calories 426.8 calories, Carbohydrate 13.1 g, Cholesterol 148 mg, Fat 34.4 g, Fiber 0.7 g, Protein 17.4 g, SaturatedFat 21.2 g, Sodium 683.1 mg, Sugar 1.2 g

LOBSTER BISQUE FROM SCRATCH

Lobster Bisque from Scratch image

Can a soup be decadent? This lobster bisque from scratch is probably as close as it gets. Creamy, subtly sweet broth and lumps of buttery lobster meat give this soup a warming, filling richness that is perfect for a cold winter day. Garnish with chives.

Provided by Brian Genest

Time 2h

Yield 10

Number Of Ingredients 19

Ingredients

4 cups seafood stock
4 whole lobster tails
5 sticks salted butter
½ medium white onion, diced
2 medium (blank)s carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
½ cup cream sherry
¾ cup uncooked white rice
1 bay leaf
4 tablespoons tomato paste
1 tablespoon chopped fresh tarragon
1 teaspoon salt
1 teaspoon chopped fresh thyme
1 teaspoon ground black pepper
1 teaspoon paprika
½ teaspoon cayenne pepper
¾ cup heavy cream
salt and ground black pepper to taste

Steps:

Pour 4 cups seafood stock into a large pot and bring to a rolling boil. Add lobster tails and boil until flesh is opaque, about 5 minutes. Remove tails and reserve all broth. Shell all tail meat and set aside.
Melt butter in another pot over medium heat. Add onion, carrots, and celery. Saute until fragrant, 3 to 4 minutes. Add garlic and saute, 30 to 40 seconds. Pour in sherry; let it reduce by half. Pour in reserved seafood stock. Add rice and bay leaf. Bring to a boil, then reduce to medium-low. Let simmer until rice is tender, about 30 minutes. Remove bay leaf.
Blend all contents of the soup until smooth using an immersion blender. Add tomato paste, tarragon, salt, thyme, pepper, paprika, and cayenne. Let simmer over medium-low heat for 30 minutes more. Pour in cream and stir in well for that trademark pinkish/orange bisque color. Season with salt and pepper. Ladle soup into bowls and top with a generous lump of lobster meat.

Nutrition Facts : Calories 632.9 calories, Carbohydrate 18 g, Cholesterol 192.8 mg, Fat 55.4 g, Fiber 1.2 g, Protein 16.4 g, SaturatedFat 34.5 g, Sodium 1086.6 mg, Sugar 1.9 g

Tips:

Use fresh lobster if possible. Fresh lobster will give your bisque the best flavor. If you can't find fresh lobster, you can use frozen lobster, but be sure to thaw it completely before using.
Don't overcook the lobster. Lobster meat is delicate and can easily become overcooked. Cook it just until it is opaque and pink in the center.
Use a good quality white wine. The white wine you use will add flavor to the bisque, so be sure to use a wine that you enjoy drinking.
Don't be afraid to experiment with different ingredients. There are many different ways to make lobster bisque, so feel free to experiment with different ingredients and flavors. You might add some chopped vegetables, such as carrots, celery, or onions, or you might add some herbs, such as thyme or rosemary.
Serve the bisque immediately. Lobster bisque is best served hot, so be sure to serve it immediately after it is made.

Conclusion:

Lobster bisque is a delicious and elegant soup that is perfect for a special occasion. It is easy to make and can be tailored to your own taste. With a little bit of effort, you can make a lobster bisque that will impress your friends and family.