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creamy lobster soup recipe

Lobster Bisque Soup

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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine French
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Blender or immersion blender
  • 1 Fine mesh strainer
  • 1 Wooden spoon
  • 1 Ladle

Ingredients
  

  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 2 clove garlic minced
  • 1 carrot diced
  • 1 stalk celery diced
  • 2 tablespoon tomato paste
  • 1/4 cup brandy
  • 1/4 cup dry white wine
  • 4 cup lobster stock
  • 1 pound lobster meat cooked and coarsely chopped
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 2 tablespoon butter
  • 1 tablespoon fresh parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add onion, garlic, carrot, and celery; sauté until vegetables are soft.
  • Stir in tomato paste and cook for 2 minutes.
  • Pour in brandy and white wine; simmer until reduced by half.
  • Add lobster stock and bring to a boil, then reduce heat and simmer for 20 minutes.
  • Add lobster meat, paprika, and cayenne pepper; simmer for another 10 minutes.
  • Use a blender or immersion blender to puree the soup until smooth.
  • Strain the soup through a fine mesh strainer back into the pot.
  • Stir in heavy cream, salt, and pepper; heat gently until warmed through.
  • Melt butter in a small pan and drizzle over soup.
  • Garnish with chopped parsley before serving.

Notes

For a richer flavor, consider using homemade lobster stock if possible, as it will enhance the soup's depth. Ensure that all shell pieces are removed from the lobster meat before adding it to the soup. Adjust the seasoning to your personal taste, especially the cayenne pepper, for the desired level of heat.
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