Luxurious Lobster Bisque: A Decadent Seafood Soup For Special Occasions

Indulge in the rich, creamy decadence of homemade lobster bisque, a luxurious seafood soup that’s perfect for special occasions or a cozy night in.

This recipe captures the essence of classic lobster bisque, with its velvety texture, deep flavors, and chunks of succulent lobster meat.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 1 cup dry white wine
• 6 cups seafood stock or broth
• 1 pound cooked lobster meat, chopped
• 1 cup heavy cream
• 1 bay leaf
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper to taste

Find more recipes in Tampa Free Press’s Good Eats section.

Instructions:

1. Make the lobster stock: In a large pot, combine the lobster shells (if you have them) with the seafood stock. Bring to a boil, then reduce heat and simmer for 30 minutes. Strain and discard the shells. If you don’t have shells, simply use the seafood stock.
2. Sauté the vegetables: In a separate large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrots and cook until softened, about 5 minutes. Add the garlic and tomato paste and cook for another minute.
3. Make the roux: Stir in the flour and cook for 1 minute. Gradually whisk in the white wine, then the lobster stock, bay leaf, and thyme. Bring to a simmer and cook for 15 minutes, or until slightly thickened.
4. Add the lobster: Stir in the chopped lobster meat and heavy cream. Season with salt and pepper to taste. Heat through but do not boil.
5. Serve: Ladle the bisque into bowls and garnish with fresh herbs, a drizzle of cream, or a sprinkle of paprika.

Find more recipes in Tampa Free Press’s Good Eats section.

Tips:

• For a richer bisque, use lobster tomalley (the green stuff) along with the meat.
• If you don’t have fresh lobster, you can use frozen or canned lobster meat.
• For a spicier bisque, add a pinch of cayenne pepper.
• Serve with crusty bread for dipping.

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