Recipe By Brian Genest
Published Feb 11th
Prep 30m Cook 1h 30m Additional - Ready In 2h
Servings 10 servings Calories 632.9

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.

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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
  • Carbohydrate 18 g
  • Cholesterol 192.8 mg
  • Fat 55.4 g
  • Fiber 1.2 g
  • Protein 16.4 g
  • Saturated Fat 34.5 g
  • Sodium 1086.6 mg
  • Sugar 1.9 g

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  1. Ok they F-ed up my recipe. CLEARLY not 5 sticks butter. 5 tsp