Homemade Lobster Bisque

🦞 Homemade Lobster Bisque
Ingredients
2 lobster tails (about 1–1½ lbs total)
2 tbsp olive oil
2 tbsp butter
1 small onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 tbsp tomato paste
2 tbsp all-purpose flour
½ cup dry white wine (optional, can sub chicken stock)
4 cups seafood stock (or chicken stock)
1 bay leaf
½ tsp paprika
1 sprig fresh thyme (or ½ tsp dried)
1 cup heavy cream
Salt & black pepper, to taste
Fresh parsley, for garnish


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Instructions
1. Cook Lobster Tails
Bring a large pot of salted water to a boil. Add lobster tails and cook 5–6 minutes, until shells are bright red.
Remove tails, let cool slightly, then crack shells and chop lobster meat into bite-sized pieces. Reserve shells for stock.


2. Make Lobster Base
In a large pot, heat olive oil and butter over medium heat. Add onion, carrots, and celery. Sauté 5–6 minutes until softened.
Add garlic, cook 1 minute. Stir in tomato paste and flour; cook 2 minutes.


3. Deglaze & Simmer
Pour in white wine, scraping up browned bits. Cook 2 minutes.
Add lobster shells, stock, bay leaf, thyme, and paprika. Simmer 25–30 minutes.


4. Strain the Bisque
Remove shells and bay leaf. Use an immersion blender (or transfer carefully to a blender) to puree until smooth. Strain through a fine mesh sieve for extra silkiness.


5. Finish with Cream & Lobster Meat
Return bisque to the pot. Stir in heavy cream and season with salt & pepper.
Add chopped lobster meat, simmer gently for 3–4 minutes.


6. Serve
Ladle into bowls, garnish with parsley (and a drizzle of cream if desired). Serve with crusty bread.

👉 This version is restaurant-style but still easy enough for a home cook.