Creamy Lobster Bisque

• 1 tablespoon butter
• 1/2 cup diced onion
• 1/4 cup diced celery
• 1/4 cup diced carrot
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups seafood stock
• 1 cup heavy cream
• 1/2 pound cooked lobster meat, chopped
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Steps

1. 1 Melt butter in a large pot over medium heat. Add onion, celery, and carrot; cook until softened.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add flour and stir to form a roux, cooking for 2-3 minutes.
4. 4 Gradually whisk in seafood stock and bring to a simmer.
5. 5 Stir in heavy cream, paprika, and cayenne pepper. Simmer gently.
6. 6 Add chopped lobster meat and heat through without boiling.
7. 7 Season with salt and pepper to taste.
8. 8 Serve hot, garnished with parsley.

Nutrition

Tips

• For extra richness, add a splash of brandy before simmering.
• Use homemade seafood stock if you have it for deeper flavor.
• Ensure the lobster meat is heated to 145°F for safety.
• Substitute crab meat for a similar bisque with a different twist.
• This recipe works well with store-bought cooked lobster meat for convenience.

Storage

Store in an airtight container in the fridge for up to 3 days. Freeze for up to 1 month. Reheat gently on the stove.

Serving Suggestions

• Serve with a crusty baguette.
• Pair with a simple green salad.
• Offer oyster crackers on the side.
• Enjoy with a glass of crisp white wine.

FAQ