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Yields:
5 c.
Prep Time:
15 mins
Total Time:
1 hr 30 mins
Get ready to dive deep into a bowl of this rich and creamy classic lobster bisque! Whether it is presented as a sophisticated first course or as a soul-warming complement to a melty grilled cheese sandwich, this aromatic creamy soup is sure to wow both any guest or palate. Don’t worry about hunting for whole lobsters; this simple recipe uses more budget-friendly lobster tails for their abundance of meat and ease of preparation.
What is a bisque?
A bisque, by its classic French definition, is a luxuriously thick, creamy soup based on shellfish and traditionally thickened using ground shells or rice. The soup's aromatic depth is achieved by making a stock with flavor-packed shells. However, these days, a broader scope of bisques exist, including thickened vegetable soups blended with cream to achieve the velvety texture and depth of flavor that bisques are celebrated for.
What is clam juice?
Clam juice is a flavorful broth made from steamed clams. This filtered, natural juice is commonly used in seafood dishes to enhance the taste of shellfish and provide a subtly salty ocean flavor. It has a cleaner flavor than boxed seafood stock, though seafood stock makes a nice substitute.
How do you thicken lobster bisque?
Creating a thick and creamy base is essential for proper lobster bisque. There are a few ways this recipe ensures the soup has a supple texture that will support that garlic butter lobster. A roux—butter and flour cooked into a paste—acts as the main thickener. While other recipes might use ground up shells or rice, this method is much simpler. It is important to cook the flour for a few minutes before adding the lobster stock. Not only is a raw flour taste unpleasant, the flour needs time to evenly distribute for a smooth, evenly thickened base. Tomato paste also adds its subtle thickening power and its deep, rich flavor to the subtly aromatic soup. Finally, the most important ingredient in bisque, heavy cream, gives the soup body and a velvety mouthfeel.
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Ingredients
- 2 (8-oz.) bottles clam juice
- 2 cups dry white wine, divided
- 4 medium lobster tails (18 to 20 oz.)
- 2 bay leaves
- 5 Tbsp. unsalted butter, divided
- 1 medium yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 tsp. Creole seasoning or Old Bay, divided
- 5 garlic cloves, finely chopped and divided
- 3 Tbsp. tomato paste
- 1/4 cup all-purpose flour
- 2 sprigs tarragon, plus more to serve
- 1 cup heavy cream
- 1 Tbsp. sherry vinegar
- Kosher salt, to taste
Directions
- Step 1In a medium saucepan, combine the clam juice, 1 cup of white wine, and 3 cups of water. Bring the mixture to a boil over medium heat. Add the lobster tails and bay leaves, cover and steam until the lobster tails turn red, 5 to 7 minutes.
- Step 2Remove the lobster tails, reserving the stock. When cool enough to handle, remove the lobster meat from the shells and return the shells to the reserved stock. Chop the meat into bite sized pieces, place it in a covered container, and refrigerate until ready to use. Return the stock to a boil over medium heat; reduce the heat to medium-low and simmer for 20 minutes more. Strain the stock and reserve. There should be about 4 cups of stock.
- Step 3In a Dutch oven over medium heat, melt 4 tablespoons of butter. Add the onion, carrots, celery, and 1 ½ teaspoons of Creole seasoning. Cook, stirring frequently, until the vegetables are soft and golden, 5 to 7 minutes. Stir in 4 cloves of the finely chopped garlic; cook until fragrant, 1 minute. Stir in the tomato paste until the vegetables are coated. Sprinkle the mixture with the flour and cook until the raw flour smell is gone, 2 to 3 minutes.
- Step 4Pour in the remaining 1 cup of wine, allowing the mixture to simmer and thicken. Gradually add the lobster stock and bring the mixture to a boil. Add the tarragon sprigs. Reduce the heat to medium-low and simmer until thickened slightly, 25 to 30 minutes.
- Step 5Remove the mixture from the heat and remove the tarragon sprigs. Using a countertop blender, blend the mixture in batches until smooth. Return the mixture to the Dutch oven. Stir in the cream and sherry vinegar and warm over medium-low heat.
- Step 6Meanwhile, in a small skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the remaining finely chopped garlic clove, the reserved lobster meat, and the remaining ½ teaspoon of Creole seasoning. Cook until heated through, 2 to 3 minutes. Season with salt, to taste.
- Step 7Serve the bisque topped with the warm garlic butter lobster and chopped fresh tarragon.
Tip: Swirl heavy cream or crème fraîche over each serving for a beautiful presentation and an extra creamy bite.
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