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Creamy Lobster Bisque for Two

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A rich and elegant creamy lobster bisque recipe perfect for intimate dinners, made with simple ingredients and ready in under 45 minutes.

Ingredients

Scale
  • 1 whole lobster (about 1 to 1.25 lbs) or 1 cup cooked lobster meat, chopped (fresh or thawed from frozen)
  • 2 tablespoons unsalted butter
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced
  • 1 small carrot, diced
  • 1 celery stalk, diced
  • 1 tablespoon tomato paste
  • 1/4 cup dry sherry or brandy (optional)
  • 3 cups seafood stock or clam juice
  • 1/2 teaspoon dried thyme or a few fresh sprigs
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup heavy cream or half-and-half
  • 1 teaspoon lemon juice
  • Fresh chives or tarragon, finely chopped, for garnish

Instructions

  1. Prepare the lobster: If using a whole lobster, bring a pot of salted water to a rolling boil. Add the lobster and cook for 8-10 minutes until bright red and fully cooked. Remove and let cool. Shell the lobster and chop the meat into bite-sized pieces. Reserve the shells for the broth.
  2. Sauté the aromatics: In your stockpot, melt 2 tablespoons of unsalted butter over medium heat. Add the finely chopped shallot, garlic, carrot, and celery. Cook, stirring frequently, until softened and fragrant—about 5 minutes. The veggies should be tender but not browned.
  3. Add tomato paste and lobster shells: Stir in 1 tablespoon tomato paste and cook for 2 more minutes to deepen the flavor and color. Then add the reserved lobster shells, stirring to coat them in the buttery mixture.
  4. Deglaze with sherry or brandy: Pour in 1/4 cup dry sherry or brandy. Let it bubble and reduce for about 3 minutes, scraping up any browned bits from the bottom. (If you skip alcohol, add a splash of lemon juice later for brightness.)
  5. Add stock and herbs: Pour in 3 cups seafood stock or clam juice. Add dried thyme or fresh sprigs, and a bay leaf. Bring to a gentle simmer. Let it cook, uncovered, for 25-30 minutes to let flavors meld and broth reduce slightly.
  6. Strain the broth: Remove the lobster shells, bay leaf, and herb sprigs using a slotted spoon. Pour the broth through a fine mesh strainer or chinois into a clean pot or bowl. Press gently on solids to extract every bit of flavor.
  7. Blend for smoothness: Use an immersion blender directly in the pot or transfer the broth in batches to a regular blender. Blend until silky smooth and velvety. Return to pot if needed.
  8. Add cream and lobster meat: Stir in 1/2 cup heavy cream and chopped lobster meat. Warm over low heat until heated through, about 5 minutes. Be careful not to boil, or the cream might curdle.
  9. Season and finish: Add salt and freshly ground black pepper to taste. Stir in 1 teaspoon lemon juice to brighten the flavors. Garnish with finely chopped fresh chives or tarragon before serving.

Notes

Roast lobster shells first for deeper flavor. Keep a gentle simmer to avoid bitterness. Add lobster meat near the end to prevent rubbery texture. Blend hot liquids carefully, venting the blender lid. Adjust creaminess by adding more or less cream. Taste and season gradually.

Nutrition

Keywords: lobster bisque, creamy lobster soup, seafood bisque, easy lobster recipe, elegant dinner, bisque for two

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