Best 6 Quick Lobster Bisque Recipes

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Indulge in a delightful culinary journey with our Lobster Bisque extravaganza! This luxurious soup, steeped in tradition and brimming with exquisite flavors, is a symphony of seafood perfection. Our curated collection of recipes caters to every palate, offering variations that range from classic to contemporary, ensuring an unforgettable gastronomic experience.

Dive into the timeless elegance of the Traditional Lobster Bisque, where succulent lobster meat mingles harmoniously with a rich, velvety broth infused with aromatic herbs and a hint of cognac. Experience a symphony of textures and flavors as tender lobster pieces dance upon your tongue, enveloped in a creamy embrace.

For those seeking a touch of innovation, the Lobster Bisque with Saffron and Pernod beckons with its vibrant hues and captivating aromas. Saffron lends its golden embrace, while Pernod whispers of anise, creating a captivating elixir that teases the senses.

Seafood enthusiasts will delight in the Lobster Bisque with Shrimp and Scallops, a veritable feast of the sea. Succulent shrimp and scallops join forces with succulent lobster meat, swimming in a luscious broth that captures the essence of the ocean's bounty.

For a lighter, yet equally satisfying experience, the Low-Fat Lobster Bisque offers a guilt-free indulgence. This delectable soup boasts all the classic flavors of lobster bisque, minus the heavy cream, making it a perfect choice for health-conscious gourmands.

Ready to embark on this culinary adventure? Dive into our collection of Lobster Bisque recipes, each a masterpiece of flavor and artistry, guaranteed to tantalize your taste buds and leave you craving more.

Here are our top 6 tried and tested recipes!

LOBSTER BISQUE



Lobster Bisque image

Simple and quick seafood soup!

Provided by Wilma Scott

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 20m

Yield 4

Number Of Ingredients 9

1 cup chicken broth
2 medium slices onion
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
½ teaspoon salt
1 pound cooked and cubed lobster meat
½ teaspoon Worcestershire sauce
1 pinch ground cayenne pepper

Steps:

  • In a small frying pan place 1/4 cup chicken broth and the onion. Cook over a low heat for 5 to 7 minutes.
  • In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.
  • Gradually pour in broth, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled.

Nutrition Facts : Calories 244.6 calories, Carbohydrate 11.2 g, Cholesterol 108 mg, Fat 9 g, Fiber 0.2 g, Protein 28.1 g, SaturatedFat 5.3 g, Sodium 1060.2 mg, Sugar 6.3 g

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

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

LOBSTER BISQUE



Lobster Bisque image

Progresso® chicken broth provides a simple addition to tasty lobster bisque that's ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9

3 tablespoons butter or margarine
1 small onion, finely chopped (1/4 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup Progresso™ chicken broth (from 32-oz carton)
1 1/4 cups chopped fresh or frozen (thawed) lobster (about 12 oz)

Steps:

  • Melt butter in 3-quart saucepan over low heat. Cook onion in butter, stirring occasionally, until tender. Stir in flour, parsley, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat.
  • Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in lobster. Heat to boiling; reduce heat. Simmer about 3 minutes, stirring frequently, until lobster is white.

Nutrition Facts : Calories 205, Carbohydrate 12 g, Cholesterol 65 mg, Fat 1, Fiber 0 g, Protein 14 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 590 mg

LOBSTER BISQUE



Lobster Bisque image

A quick and easy homemade lobster stock is the base for this rich, creamy soup. Each bowl is finished with buttery, succulent lobster meat and delicate fennel fronds.

Provided by Riley Wofford

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 2h45m

Number Of Ingredients 21

Kosher salt
1 1/4 pounds lobster tails in shell (4 small or 2 large)
2 tablespoons extra-virgin olive oil
1 can (15 ounces) fish stock (1 3/4 cups)
1 cup dry white wine, such as Sauvignon Blanc
5 tablespoons unsalted butter
1 head fennel (10 ounces), chopped (2 1/2 cups), plus fronds for serving
1 sweet onion (10 ounces), such as Vidalia, chopped (2 cups)
2 cloves garlic, smashed and peeled
Kosher salt and freshly ground pepper
2 plum tomatoes (8 ounces), cored, seeded, and chopped (1 cup)
1 tablespoon tomato paste
3 sprigs thyme
1 bay leaf
1 teaspoon paprika
1/8 teaspoon cayenne pepper
2 tablespoons brandy or cognac
2 tablespoons dry sherry
1/2 cup heavy cream
1 teaspoon cornstarch
Lemon wedges, for serving (optional)

Steps:

  • Stock: In a large pot lined with a steamer basket, bring 1 inch salted water to a boil. Steam lobster tails, top-side down, until just cooked through and tails curl under, 6 to 8 minutes for small tails and 8 to 10 minutes for large. Transfer to a plate and let cool. When cool enough to handle, use kitchen shears to cut through underside of tails. Remove meat from shells; reserve shells. Run a paring knife along back of each tail and remove vein. Cut meat into bite-size pieces; cover and refrigerate until ready to use.
  • Heat oil in a large pot over medium-high. Add shells and cook until fragrant and deep red in color, about 4 minutes. Add fish stock, wine, and 6 cups water; bring to a boil. Reduce heat to medium and simmer, uncovered, skimming impurities from surface, until reduced to 6 cups, 40 to 45 minutes. Strain stock into a large liquid-measuring cup or heatproof bowl. Wipe out pot. (Stock can be stored in airtight containers in the freezer up to 3 months.)
  • Bisque: In same pot, melt 4 tablespoons butter over medium-high heat. Add fennel, onion, and garlic and season with salt and pepper; cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Stir in tomatoes, tomato paste, thyme, bay leaf, paprika, and cayenne; cook 1 minute. Add brandy, sherry, and strained lobster stock; season generously with salt and pepper. Bring to a boil, then reduce heat to medium and simmer 30 minutes. Remove thyme and bay leaf.
  • Working in batches, puree soup in a blender until smooth. Return soup to pot. Let cool 15 minutes. Whisk together cream and cornstarch, then stir into bisque. Bring to a boil and cook, stirring, until thickened slightly, 1 to 2 minutes. Adjust seasoning as desired.
  • Melt remaining 1 tablespoon butter in a medium saute pan over medium heat. Add lobster meat and cook until just warmed through, 2 to 3 minutes. Pour soup into bowls and serve, topped with lobster, fennel fronds, and a squeeze of lemon, if desired. Soup can be made in advance and stored in an airtight container in refrigerator up to 2 days.

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

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



Lobster Bisque image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
12 shallots, thinly sliced
12 mushrooms, thinly sliced
1 cup brandy
1 cup Madeira
6 cups lobster stock
1 tablespoon softened, unsalted butter
2 tablespoons flour
1 1/2 cups heavy cream
1/4 teaspoon fresh lemon juice
Dash of hot pepper sauce

Steps:

  • Melt butter in a large stockpot over medium-high heat. Saute shallots until golden, about 3 minutes. Add mushrooms and cook over high heat until slightly browned, about 2 additional minutes.
  • Remove from heat and add brandy and Madeira reserving 1/4 cup of each for final seasoning. Cook over high heat until liquid is reduced by half. Add lobster stock and return to a boil. Reduce to a simmer and cook, uncovered, 15 to 30 minutes, depending on the strength of your stock. (Weaker stocks need to cook longer to concentrate their flavors.) Occasionally skim and discard foam that rises to the top.
  • Make beurre manie by mixing butter and flour with your fingers to form a smooth paste. Press onto ends of a whisk.
  • When broth has a strong, almost salty, lobster flavor, add cream and bring it back to a boil, skimming foam occasionally. Then whisk in beurre manie until dissolved. Cook an additional 5 minutes over high heat, whisking occasionally.
  • Strain through a fine sieve, pressing with the back of a ladle to extract all juices. Season with lemon juice, reserved brandy and Madeira, and hot pepper sauce, and serve immediately.

Tips:

  • Use fresh lobster if possible. Fresh lobster will give your bisque a more intense flavor.
  • Don't overcook the lobster. Lobster is a delicate seafood that can easily be overcooked. Cook it just until it is opaque and tender, about 3-4 minutes.
  • Use a good quality lobster stock. The lobster stock is the base of your bisque, so it's important to use a good quality stock. You can make your own lobster stock or use a store-bought stock.
  • Add vegetables to your bisque. Vegetables such as carrots, celery, and onion add flavor and texture to your bisque.
  • Season your bisque to taste. Season your bisque with salt, pepper, and other spices to taste.
  • Serve your bisque with a garnish. A garnish such as fresh herbs or a dollop of crème fraîche will add a finishing touch to your bisque.

Conclusion:

Lobster bisque is a delicious and elegant soup that is perfect for a special occasion. With its rich flavor and creamy texture, lobster bisque is sure to impress your guests. So next time you're looking for a special soup to serve, give lobster bisque a try. You won't be disappointed!

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