Easy Lobster Bisque
Make creamy homemade lobster bisque with this easy recipe. Luxurious seafood soup with reduced fat and fresh ingredients.
Ingredients
- 3 tablespoons unsalted butter
- 2 medium yellow onions, finely diced
- 3 stalks celery, diced small
- 2 large carrots, peeled and diced
- 4 cloves garlic, minced
- 2 cups lobster or seafood stock
- 1 cup chicken broth
- 1 pound lobster meat, cooked and chopped
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 1 teaspoon dried tarragon
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- Salt and freshly cracked black pepper to taste
- 2 tablespoons dry sherry or white wine
- 1/4 cup fresh chives, chopped for garnish
Instructions
- 1
Melt butter in a large heavy-bottomed pot over medium-high heat until foaming subsides, about 1 minute.
- 2
Add diced onions, celery, and carrots to the melted butter and sauté, stirring occasionally, until the vegetables become soft and fragrant, approximately 8 minutes.
- 3
Stir in minced garlic and cook for an additional minute until the raw garlic smell disappears.
- 4
Pour in the tomato paste and stir constantly for 2 minutes to deepen its flavor and remove any raw taste.
- 5
Deglaze the pot by pouring sherry into it and scraping up any browned bits from the bottom with a wooden spoon.
- 6
Add the lobster stock and chicken broth to the pot, then toss in the bay leaves and tarragon.
- 7
Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes to allow flavors to meld.
- 8
Use an immersion blender to puree the soup until completely smooth and silky, or carefully transfer in batches to a regular blender.
- 9
Stir in the chopped lobster meat and heavy cream, then season with cayenne pepper, salt, and black pepper.
- 10
Simmer gently for another 5 minutes without boiling, allowing the flavors to fully incorporate.
- 11
Ladle the bisque into serving bowls and garnish generously with fresh chives before serving hot.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Heavy cream | Half-and-half mixed with Greek yogurt (3/4 cup half-and-half plus 1/4 cup plain Greek yogurt) | Reduces saturated fat and calories while maintaining creaminess through protein, adds probiotics for gut health |
| Unsalted butter | Extra virgin olive oil (use 2 tablespoons instead of 3) | Olive oil contains heart-healthy monounsaturated fats and polyphenols with anti-inflammatory properties |
| Chicken broth | Low-sodium vegetable broth | Reduces overall sodium content while maintaining body and allowing lobster flavor to shine |
| Tomato paste (2 tablespoons) | Fresh tomato (1/2 cup finely diced fresh tomato) | Adds fiber and fresh acidity with lower sugar concentration than concentrated paste |
| Dried tarragon | Fresh tarragon (1 tablespoon chopped fresh) added at the end | Fresh herbs retain more volatile oils and beneficial compounds with minimal processing |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 398 |
| Total Fat | 21g |
| Saturated Fat | 10g |
| Cholesterol | 98mg |
| Sodium | 640mg |
| Carbohydrates | 17g |
| Fiber | 3g |
| Sugar | 4g |
| Protein | 34g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
