How to make Lobster bisque soup

heavy cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds a unique flavor.

lobster

🥗Healthier: shrimp

💰Cheaper: crab

Shrimp is lower in calories, while crab can be more budget-friendly.

Wash the onions, celery, and carrots; no need to peel the onions as the skin adds color and taste.

Clean the lobster tails, checking for veins and rinsing them with lime juice and salt.

Dice the onions, celery, and carrots for the mirepoix (misl).

Add the cleaned lobster tails on top of the diced vegetables.

In a pot, add the remaining vegetables and cold water to start the stock.

Bring the water to a boil, then strain the stock, keeping the lobster shells for flavor.

In a separate pot, melt butter and add oil, then sweat the onions and celery with salt and black pepper.

Add garlic paste and tomato paste to the sweated vegetables, then stir to combine.

Add flour to create a roux, stirring until well mixed with the vegetables.

Deglaze the pot with dry white wine, scraping the bottom to incorporate flavors.

Add the strained lobster stock to the pot and mix well.

Add thyme, garlic, and cayenne pepper to the mixture.

Stir in heavy cream and adjust seasoning with more salt if needed.

Serve the soup, garnishing with sour cream and adding lobster meat and shells back for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens