Lobster Bisque

This is my favorite kind of recipe; it’s special and unusual, but still appeals to nearly everyone.  Rather than use whole, live lobsters (expensive and scary) I chose to use lobster tails that I bought on sale and stored in the freezer.  This is not a soup to use substitutes.  Real butter and cream are essential.  Because it’s so rich, serve it in small cups.

  • 5-6 lobster tails
  • 4 T. olive oil
  • 5 T. butter
  •  2 leeks, cut into chunks
  • 1 onion, chopped
  • 3 celery stalks, chopped
  • 2 T. fresh thyme leaves
  • 2 bay leaves
  • zest of 1 orange
  • 2 T. tomato paste
  • 1/2 C. sherry or dry white wine
  • 3 T. flour
  • 4 C. fish stock, I used Kitchen Basics
  • 4 C. cream
  • 15-20 whole peppercorns
  • salt and pepper
  • Chives for garnish

Set aside half of the lobster tails.  Chop the other lobster tails into large chunks.  Heat half of the oil and butter in a large pot or Dutch oven over medium heat.  Add the lobster chunks, leeks, onions, celery, half of the thyme, half of the orange zest, and the tomato paste.  Cook until the vegetables are soft, about 15 minutes.  Add the sherry and sprinkle with the flour.  Stir and cook for another 4 minutes.  Add the fish stock and enough water to cover the lobster pieces.  Be sure to stir up all the browned bits from the bottom of the pot.  Add the cream and simmer for about 45 minutes.  Strain the whole thing into a clean pot.  You will have about 6 cups of creamy deliciousness.

Meanwhile, heat a large skillet over medium heat and add the rest of the oil and butter.  Add the remaining lobster tails and the rest of the herbs, orange zest, and peppercorns.  Toss to coat and continue to cook until the lobsters are done, about 12 minutes.  Remove the meat from the lobster shells and give it a rough chop.  Add the lobster meat to the soup.  Taste and adjust seasoning.  Ladle the soup into little heated cups and garnish with chopped chives.





About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
This entry was posted in Holidays and Special Occasions, Seafood and tagged , , , , . Bookmark the permalink.

5 Responses to Lobster Bisque

  1. This looks wonderful and I’m sure tails taste great in soup. Good way to save money and still splurge.

  2. Chris macca says:

    It was so delicious that you didn’t need anything else. Those were the words of grandma at the family Christmas party.

  3. rosemarried says:

    I’ve honestly never attempted to cook anything with lobster. I think I just assumed it was too expensive! But, I like that you bought it on sale and had it in the freezer. It makes the recipe so much more accessible. I’ll have to give it a try!

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