The Best Lobster Bisque You'll Ever Taste and It's Super Easy to Make!

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.

Cut the lobster tails in half lengthwise using a sharp knife.

Remove the vein from the lobster meat and discard it, then rinse the lobster tails under cold water.

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

In a roasting pan, add the halved onion (unpeeled), cut carrots, cut celery, garlic, and thyme.

Transfer the lobster tails into the pan, drizzle with avocado oil or olive oil, and season with kosher salt and black pepper.

Roast in the oven for about 8 to 12 minutes, or until the shells are bright red and the internal temperature reaches 140 degrees Fahrenheit.

Let the lobster tails cool before removing the meat and cutting it into bite-sized pieces. Keep the lobster meat in the fridge until needed.

Transfer the roasted vegetables to a heavy pot or Dutch oven, add the lobster shells, 8 cups of water, bay leaves, kosher salt, and black pepper.

Set the temperature to medium-high and bring to a boil, then reduce to medium-low and let it simmer for at least 40 minutes.

After simmering, discard the lobster shells and vegetables, then strain the lobster stock into a large bowl and set aside.

In the same Dutch oven, melt 2 tablespoons of butter over medium heat.

Add the diced onion, diced carrot, diced celery, and sliced mushrooms, seasoning with kosher salt and black pepper. Sauté until tender, about 5 minutes.

Add 2 tablespoons of tomato paste and stir to incorporate, then add 1/8 teaspoon of cayenne pepper and stir again.

Add 2 tablespoons of all-purpose flour and cook for a couple of minutes to cook off the flour.

Deglaze the pot with 1 cup of white wine, cooking until reduced while scraping the bottom of the pan.

Add the lobster stock and let it come to a simmer, then simmer for about 20 minutes until the vegetables are super tender.

Blend the mixture until smooth using an immersion blender.

Stir in 3/4 cup of heavy cream and 3/4 cup of whole milk, then let it come to a simmer.

Taste and adjust salt and pepper as needed, then add most of the lobster meat, reserving some for garnish.

Turn off the heat and serve, garnishing with reserved lobster meat and fresh chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens