Can I make this recipe ahead of time?

Yes. I often prep it in the morning before the girls wake up, then finish it right before dinner. The flavors meld beautifully and it saves time in the evening.

Can I use frozen lobster tails?

Yes. Frozen lobster tails work well. Thaw them overnight in the refrigerator and treat them the same as fresh for cooking and extracting shells if they came with shells.

How long does it take to make from start to finish?

Plan on about 1 hour and 15 minutes from start to finish. That includes cooking lobster tails, building the base, simmering with shells for 30 minutes, and finishing the bisque. If you are short on time, do the shell simmer earlier in the day.

Is there a substitute for heavy cream?

You can use half-and-half or a mixture of milk and cornstarch for a lighter version. The result is slightly less rich, but still creamy. Add the alternative slowly and taste as you go.

Can I freeze the bisque?

Yes, you can freeze it for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Expect a slight change in texture because of the cream; whisk or blend briefly to bring it back together.

Easy Lobster Bisque in 8 Steps

Description

A cozy and elegant lobster bisque that’s perfect for busy weeknights and special occasions.

Ingredients

4 medium-sized lobster tails
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
1 cup dry white wine
4 cups seafood or chicken stock
1 teaspoon fresh thyme
1 bay leaf
1 cup heavy cream
Salt and pepper, to taste
Fresh parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Begin by cooking the lobster tails. You can steam or boil them. Remove the meat from the shells and chop it into bite-sized pieces, keeping the shells for flavor.
In a large pot, heat the olive oil. Add the chopped onions, carrots, and celery, cooking until soft and the onions are translucent. Then, add the minced garlic and cook for another minute.
Stir in the tomato paste and cook for a few minutes. Pour in the white wine and let it simmer, scraping any bits from the bottom. Reduce the wine by about half.
Add the lobster shells, seafood or chicken stock, thyme, and bay leaf. Let this simmer for about 30 minutes.
Remove the lobster shells by straining the soup through a fine mesh sieve or using tongs.
Remove the bay leaf and thyme sprigs. Blend the soup until smooth, using a blender or immersion blender.
Return the soup to the pot and stir in the heavy cream. Add the chopped lobster meat and cook for a few minutes until heated through. Season with salt and pepper to taste.
Ladle the bisque into bowls, garnish with parsley, and serve hot.

Notes

Use fresh parsley for garnish; it brightens both color and flavor. Last-minute tips: reserve lobster meat to add at the end for tenderness.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Soup
Method: Stovetop
Cuisine: French