This is Lainey’s Lovely Lobster Bisque recipe. That’s me! I’m Lainey! It’s the perfect summer soup! Nicely balanced with lots of lobster.
Summer, Where are You?
I made this delicious lobster bisque because I missed summer.
I did. I still do.
A couple of weeks ago we had 2 big storms here in New England. I needed some summer-reminiscent foods!
And one thing that screams out, “Summer!” to me is seafood, especially shellfish like lobster and crab. Oh, and pool drinks. Pool drinks scream out, “Summer!” to me, too!
Or, is that just me screaming out for another pool drink?
Back to Lobstah
Now, Christopher doesn’t like lobster. I don’t understand it personally, but he can have his cray cray tastes. I’m not going to force him to eat lobster, especially when that means more for me.
And now this delicious lobster bisque! This recipe serves two, but you can easily double or triple it to feed more.
I can hear your next question.
“Why does this recipe serve two? I thought Christopher doesn’t like lobster.”
The two people are me and myself. I will eat it for two meals. Yahoo!
And since Christopher will not be eating this, I get to use light cream.
How to make lobster bisque
I start with 2 shallots, 2 cloves of garlic and celery.
I chop the veggies up small, take out my stockpot and heat it on medium. I add 2 tablespoons butter and once that is heated, I add the veggies. I sauté the veggie mixture for 5 minutes.
I gather some sherry, wine and chicken broth.
I add 1/4 cup of both sherry and wine to the veggies. I also add a bay leaf. I let it all come to a boil. Next, I add 1 and 1/2 cups of chicken broth and bring it back to a boil. I lower the heat and let it simmer for 5 minutes.
I add tarragon, dill, salt and pepper.
I grab the lobster, butter and light cream. (Also pictured are the tarragon and dill I just added.)
I turn off the heat and add the lobster to the broth mixture.
You will Roux the day!
Time to deal with the cream roux.
I get my sauce pan and add 4 tablespoons of butter. Once the butter melts, I add 4 tablespoons of flour and whisk it until it becomes thick and pasty (and somewhat crumbly).
Next, I add 1 cup of light cream and whisk until it thickens. I let it be really thick. I didn’t take a photo of it since white things don’t photograph well. At least by me.
I turn the heat back on under the soup mixture and use my spatula to add the roux. I stir it in and give it a couple of minutes to heat.
Now, some people add tomato paste to their bisque. That makes it pink, like lobstah.
But not me. No sir.
Mind you, I won’t refuse a bisque with tomato in it, but I don’t usually mix my seafood with tomato.
Sometimes, if I’m in the mood, a diavolo is yummy, but lobster and tomato? Not for me.
So, my bisque isn’t pink.
Time to ladle some out for myself.
I saved one of the claws from the lobster container for presentation. (Normally I would just cut it up.) Wasn’t that clever?
For Me, All for me
The second little crock with the cover is there because it represents my leftovers. I like to know where my next meal is coming from.
I stick a spoon in the yummy lobster bisque to showcase that claw.
It was super delicious!
I hope you enjoyed this recipe as much as I did eating it.
And as always, may all your dishes be delish!
If you’ve tried this lobster bisque or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
- 2 tablespoons butter
- 2 shallots diced small
- 1 celery diced
- 2 cloves garlic crushed
- 1/4 cup dry sherry
- 1/4 cup white wine
- 1 1/2 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried tarragon
- 1 teaspoon dried dill
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 5 ounces lobster or more, I used frozen
- 4 tablespoons butter
- 4 tablespoons flour
- 1 cup light cream
- Heat a medium stockpot on medium. Add butter
- Add shallots, celery and garlic and sauté for 5 minutes
- Add sherry, wine and bring to a boil
- Add chicken broth, bay leaf, tarragon, dill, salt and pepper and bring to a boil for 5 minutes
- Turn off heat under stockpot and add lobster
- Place saucepan on burner and turn heat on medium, add butter and melt
- Add flour and whisk until thickened (may become crumbly)
- Add light cream and continue whisking until thickened (about 5 minutes)
- Turn heat back on broth mixture and add roux into it. Stir until combined.
- Ladle in a bowl
- Think of summer