Easy Lobster Bisque

We stay in for Valentine’s Day. We don’t like to fight the crowds. Instead I like to make a Date Night Dinner In menu. This year I made Salad, Steamed Crab Legs and Lobster Bisque and a Strawberry Stack cake (which was an experiment that actually worked the first time!).

My Husband loved it all. We had a cozy night in just the two of us with a meal that felt special. However, all of the recipes were extremely easy!

I like to use real lobster for my Easy Lobster Bisque, so I started with 3 frozen lobster tails and boiled them. The instructions are pretty easy. Get your water boiling first then drop in the tails for about 6-8 minutes. The tails will turn red and the meat will turn white, not translucent. Take them out of the water and let them cool while you prepare the soup.

The soup is also pretty easy. I do struggle sometimes to find seafood broth, but I can usually find it at Trader Joe’s. The bisque also packs in some hidden veggies which I love! I usually serve mine with some crusty bread so soak up all of the yummy goodness and drizzle with some olive oil to make it look that much more pretty.

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Easy Lobster Bisque

This Easy Lobster Bisque makes a perfect Date Night Dinner Dish!

Course Main Course, Soup

Keyword Bisque, Lobster, seafood, soup

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 4 people

Author Amber Gaines

Ingredients

• 24 oz cooked lobster tail
• 1 tbsp olive oil
• 2 tsp minced garlic
• 1/2 cup red onion chopped
• 2 carrots chopped
• 4 stalks celery chopped
• 1/2 cup tomato paste
• 1 qt seafood broth
• 2 cup white cooking wine
• 1 oz brandy
• 1 cup heavy cream
• 3 bay leaves
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp thyme
• 1 tsp xanthum gum
• 1 tbsp lemon juice
• 1 tbsp butter

Instructions

1. Cook Lobster Tails if needed and set aside to cool.
   

2. Rough chop the onion, carrots and celery. Add oil to a large stock pot and heat. Add the garlic and veggies and cook until tender.
   

3. Add tomato paste, broth, wine and brandy and whisk together. ADd the heavy cream and whisk again. Add bay leaves, salt, pepper, paprika and thyme. Bring to a boil, then reduce to a simmer for 1 hour.
   

4. Remove the bay leaves. Blend with an immersion blender until smooth. Add the xanthum gum and lemon juice. Stir to combine. Return to a simmer.
   

5. Saute the lobster chunks in butter for 1-2 mins. Add most of the lobster to the bisque and let cook 5 mins to absorb the flavors.
   

6. Ladle bisque into bowls, add some of the reserved lobster to each bowl and drizzle with olive oil. Service with crusty bread for dipping.
   

Recipe Notes

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