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Lobster Bisque

A rich and velvety soup crafted from sautéed lobster, aromatics, white wine, and heavy cream. Blended until smooth and finished with tender lobster pieces.

55 minMediumServes 4420 cal/serving

FrenchSoupStovetop and BlenderPescatarianLow CarbNut-FreeSoy-FreeEgg-FreeCorn-Free

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Ingredients

  • 4 tbsp unsalted butter
  • 2 lbs lobster tails, chopped
  • 1 cup yellow onion, diced
  • 1/2 cup carrots, diced
  • 1/2 cup celery stalks, diced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 1/2 cup dry white wine
  • 4 cups seafood stock
  • 1/2 cup heavy cream

Instructions

  1. 1

    Melt 4 tbsp unsalted butter in a large pot over medium heat, add 2 lbs chopped lobster tails, cook until pink and meat reaches an internal temperature of 145 degrees F, then remove lobster meat and set aside.

  2. 2

    In the same pot, add 1 cup diced yellow onion, 1/2 cup diced carrots, and 1/2 cup diced celery stalks, sautéing for 5 minutes until softened.

  3. 3

    Stir in 4 minced garlic cloves, 2 tbsp tomato paste, and 2 tbsp all-purpose flour, cooking for 1 minute until fragrant.

  4. 4

    Pour in 1/2 cup dry white wine to deglaze the pot, then stir in 4 cups seafood stock and simmer for 15 minutes.

  5. 5

    Transfer soup base to a blender and puree until smooth, then return to the pot.

  6. 6

    Stir in 1/2 cup heavy cream and cooked 2 lbs chopped lobster tails, simmering gently for 3 minutes before serving.

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Questions

How long does Lobster Bisque take?

As written, 55 minutes: 20 of prep and 35 of cooking. The longest single stretch is step 4 (15 minutes): "Pour in 1/2 cup dry white wine to deglaze the pot, then stir in 4 cups seafood stock and simmer for 15 minutes."

What internal temperature should Lobster Bisque reach?

For Lobster Bisque, the target internal temperature is 145 F (about 65 C), given in step 1. A probe thermometer removes the guesswork.

What does deglazing do in Lobster Bisque?

Step 4 reads: "Pour in 1/2 cup dry white wine to deglaze the pot, then stir in 4 cups seafood stock and simmer for 15 minutes." The browned bits stuck to the pan are concentrated flavor. The liquid in step 4 dissolves them into the sauce; scrape the bottom as it bubbles.

What can I use instead of white wine in Lobster Bisque?

The entry for Lobster Bisque calls for 1/2 cup dry white wine. In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Can I make Lobster Bisque dairy-free?

Yes. The dairy in Lobster Bisque is 4 tbsp unsalted butter, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Is Lobster Bisque low-carb?

A serving of Lobster Bisque carries 14 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 70 percent of the budget; against a moderate 100 g low-carb day it is 14 percent.

Serve it with

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