Lobster Bisque
You'll love this this easy, flavorful Lobster Bisque recipe with fresh vegetables, pre-cooked lobster meat, ready in 30 minutes or less.
Serving4 Servings
Ingredients
- 4 Tablespoon unsalted butter
- 1 onion, finely chopped
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- 2 medium Roma tomatoes, chopped
- 1 cup canned or cooked lobster meat, drained (I used canned)
- 4 Tablespoon plain flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup chicken or lobster stock
- ½ teaspoon Old Bay seasoning
- Salt and pepper, to taste
Equipment
Instructions
Prepare the base:
- Prepare the flavor base; melt butter in a large stock pot over medium-high heat.
- Add chopped onion, celery, carrots, and tomatoes. Cook, stirring for 5 minutes.
- Add the lobster meat and cook for 2-3 minutes.
- Sprinkle the flour over the veggies and lobster and stir until it's all coated nicely. Cook the flour for 1 minute.
Add the liquid:
- Add the liquid; pour the milk, heavy cream, and chicken or lobster stock into a saucepan, while whisking constantly.
- Season the bisque with Old Bay seasoning, salt and pepper, to taste.
- Reduce the heat and simmer the bisque until slightly reduced.
Finishing touch:
- At this point, you can blend the bisque with an immersion blender or strain the bisque through a fine mesh, pressing down the solids.
- Adjust the seasoning and serve the bisque warm.
Notes
If you have fresh lobster, you can use it. Here is how to prepare lobster tails: add 4 lobster tails to a saucepan with two stalks of celery, 1 halved onion, 4 peppercorns, 2-3 thyme sprigs and enough water to cover all. Simmer the stock for 20-30 minutes. Strain the stock and remove the lobster meat from the tail.
Nutrition
Calories: 498 kcal · Carbohydrates: 22 g · Protein: 19 g · Fat: 38 g · Saturated Fat: 24 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 10 g · Trans Fat: 0.5 g · Cholesterol: 189 mg · Sodium: 425 mg · Potassium: 649 mg · Fiber: 2 g · Sugar: 12 g · Vitamin A: 6796 IU · Vitamin C: 9 mg · Calcium: 268 mg · Iron: 1 mg