Quick Lobster Bisque Recipe
How to make a very simple lobster bisque for all your favorite holidays.
Servings: 4
Equipment
- soup pot
Ingredients
- 1 - 2 cups cooked lobster meat you can now find lobster meat frozen or canned in most supermarkets - otherwise buy one and cook it yourself
- ½ cup dry sherry or dry white wine
- 3 tablespoons butter
- 3 tablespoons flour
- ½ cup onion diced
- ¼ cup celery diced
- ¼ cup carrot diced
- Salt and white pepper to taste
- ½ teaspoon Old Bay Seasoning or to taste
- 2 tablespoons tomato paste
- 1 cups whole milk
- 1 cup half and half
- 1 cup chicken stock if you have lobster stock, use that instead
Instructions
Soak the Lobster
- Combine the lobster meat with the sherry or wine. Cover and refrigerate.
Cook the Vegetables
- Melt the butter in a pan over medium heat.
- Once it stops sputtering, add the onion, celery, carrot, salt, white pepper, and Old Bay (if using). Stir and cook until the vegetables are translucent and getting soft.
Add the Tomato Paste and Flour
- Add the tomato paste and cook for another couple of minutes.
- Add the flour and cook for two to three minutes, stirring the whole time.
Add the Liquids
- While whisking, add the cold milk, half-and-half, and stock. Bring to a boil and boil for about 1 minute, still whisking constantly. Turn the heat down and simmer until slightly reduced.
Blend or Strain
- Blend the soup until smooth with an immersion blender, or strain it through a fine-mesh strainer, pressing on the solids. Straining gives the smoothest soup. I blended mine.
Taste and Adjust
- Taste, and add more salt, pepper, or Old Bay if it needs it. Taste before you salt, since stock varies in saltiness.
Add the Lobster
- Add the lobster and sherry to the pot and simmer for just a couple of minutes, so the lobster is heated through.
Serve
- Serve with crusty bread. If you want to be fancy, sprinkle on a little chopped tarragon.