Description

Indulge in the ultimate seafood delicacy with Kevin’s Luxurious Lobster Bisque—a rich, velvety soup bursting with deep lobster flavor, aromatic herbs, and a creamy finish. This restaurant-quality dish is perfect for special occasions or whenever you crave a gourmet meal at home. Whether served as an elegant appetizer or a satisfying main course, this bisque delivers decadence in every spoonful.

Ingredients

Scale

3 lbs lobster, including shells
2 tsp kosher salt
2 tbsp olive oil
1 large carrot, chopped
2 stalks celery, chopped
1 medium white onion, chopped
2 cloves garlic, crushed
1 tsp dried tarragon
1 tsp dried thyme
3 tbsp tomato paste
1/8 tsp cayenne pepper (optional)
1 ½ cups sherry (fortified wine) or non-alcoholic sherry
3 cups seafood stock or clam juice
½ cup long-grain white rice
1 cup heavy cream
3 tbsp parsley, chopped

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Instructions

Cook the Lobster
- Bring a large pot of salted water to a boil.
- Add the lobsters and cook for 8-10 minutes until the shells are bright red.
- Remove the lobsters, let them cool, then extract the meat from the shells.
- Chop the lobster meat into bite-sized pieces and set it aside.
- Reserve the shells for the broth.
Prepare the Broth
- Heat olive oil in a large pot over medium heat.
- Add carrots, celery, and onion, and cook for 5-7 minutes until softened.
- Stir in garlic, tarragon, thyme, tomato paste, and cayenne pepper. Cook for 2-3 minutes to develop the flavors.
Simmer the Lobster Shells
- Add the reserved lobster shells to the pot.
- Pour in the sherry, bring to a boil, then simmer for 5 minutes to allow the alcohol to evaporate.
Add the Stock
- Pour in the seafood stock or clam juice and kosher salt.
- Bring the mixture to a boil, then reduce heat and simmer for 20-30 minutes.
Strain the Broth
- Remove the pot from heat and strain the broth through a fine-mesh sieve, discarding the solids.
- Return the strained broth to the pot.
Cook the Rice
- Add long-grain white rice to the broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes until the rice is tender.
Blend and Add Cream
- Use an immersion blender (or a regular blender in batches) to blend the soup until smooth.
- Stir in the heavy cream and the reserved lobster meat.
- Heat over low heat until warmed through, but do not let it boil.
Season and Serve
- Taste and adjust salt and seasoning if needed.
- Ladle into bowls and garnish with chopped parsley.
- Serve hot and enjoy the rich, creamy goodness!

Notes

For a gluten-free version, ensure the sherry and seafood stock are gluten-free.
If you prefer a thinner bisque, add extra seafood stock before blending.
For a stronger seafood flavor, allow the lobster shells to simmer longer (40-45 minutes).
To enhance richness, stir in an extra ½ cup of heavy cream before serving.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Soup
Method: Stovetop
Cuisine: French-Inspired