Indulge in the luxurious flavors of the Bahamas with this exquisite Lobster Bisque. Made with succulent lobster meat and a rich, creamy base, this velvety soup is a true culinary delight. The delicate balance of flavors and the warmth of the Bahamas come together in every spoonful, making this bisque a perfect choice for special occasions and elegant gatherings.

LOBSTER BISQUE

DIFFICULTY: MODERATE



GALLERY                                                                                                                                                                  

INGREDIENTS                                                                                                                                                       

4 Persons

For the Lobster Bisque:
  • 2 lobsters (about 1 1/2 lbs each)
  • 1/4 cup unsalted butter
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1/4 cup tomato paste
  • 1/4 cup all-purpose flour
  • 1/2 cup dry white wine
  • 4 cups fish or seafood broth
  • 1 cup heavy cream
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp nutmeg
  • 1 bay leaf
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp brandy or cognac (optional)
  • 1 tbsp olive oil
  • Salt and black pepper, to taste

INSTRUCTIONS                                                                                                                                                     

1) Prepare the lobsters by boiling or steaming them until fully cooked. Remove the meat from the shells and set aside. Save the shells and any liquid.

2) In a large pot, heat the olive oil and melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened.

3) Add the minced garlic and tomato paste. Cook for a few minutes until the mixture is fragrant.

4) Sprinkle the flour over the vegetables and stir to form a roux. Cook for a couple of minutes until the roux is lightly browned.

5) Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom.

6) Add the fish or seafood broth, reserved lobster shells and liquid, bay leaf, paprika, cayenne pepper, and nutmeg. Bring the mixture to a simmer and let it cook for about 20-30 minutes to develop the flavors.

7) Remove and discard the lobster shells and bay leaf. Use an immersion blender or transfer the mixture to a regular blender to puree until smooth.

8) Return the bisque to the pot and add the heavy cream, chopped parsley, and brandy or cognac (if using). Season with salt and black pepper to taste.

9) Gently fold in the cooked lobster meat and let the bisque simmer for an additional 5-10 minutes to heat the lobster.

10) Serve the Lobster Bisque hot, garnished with additional chopped parsley and a touch of paprika if desired.

NUTRITIONAL INFORMATION (per serving)                                                                                       

Calories: 380 kcal

Protein: 15g

Carbohydrates: 17g

Fat: 26g

Sugar: 4g

Sodium: 960mg

DURATION : 1 hour (including cooking time)                                                                                                                                                                                                                                                                                                             

TRICK & TIP                                                                                                                                                           

For a more pronounced lobster flavor, you can infuse the fish or seafood broth with the lobster shells and trimmings before using it in the bisque. Serve the Lobster Bisque with crusty bread or oyster crackers for a complete dining experience.