Description

This Creamy Lobster Bisque is a rich, velvety seafood soup packed with deep lobster flavor and a silky smooth texture. Made with tender lobster meat, aromatic vegetables, seafood stock, cream, and a splash of sherry, this homemade lobster bisque recipe delivers restaurant-quality elegance right from your kitchen. Perfect for holidays, date nights, or special occasions.

Ingredients

2 lobster tails (about 1 pound total)
4 tablespoons unsalted butter
1 small onion, finely chopped
1 small carrot, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
2 cups seafood stock
1 cup heavy cream
1/2 cup dry sherry
1 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (for garnish)

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Instructions

Bring a pot of salted water to a boil. Add lobster tails and cook for 5–7 minutes until shells turn bright red and meat is opaque. Remove and cool. Remove meat from shells and chop into bite-sized pieces. Set aside.
In a large pot or Dutch oven, melt butter over medium heat.
Add onion, carrot, and celery. Cook 5–7 minutes until softened.
Stir in garlic and cook 30 seconds until fragrant.
Add tomato paste and cook 1–2 minutes to deepen flavor.
Sprinkle flour over vegetables and stir continuously for 2 minutes to form a roux.
Gradually whisk in seafood stock, ensuring no lumps remain.
Stir in heavy cream, sherry, paprika, and cayenne. Bring to a gentle simmer.
Reduce heat and simmer 10–15 minutes until slightly thickened.
Blend using an immersion blender until smooth (or blend carefully in batches).
Return chopped lobster meat to the pot and simmer 2–3 minutes to heat through.
Season with salt and black pepper to taste.
Ladle into bowls and garnish with fresh parsley before serving.

Notes

For deeper flavor, simmer lobster shells in the stock before straining.Strain the soup after blending for an ultra-smooth, restaurant-quality texture.Avoid boiling during reheating to prevent cream separation.Substitute sherry with extra seafood stock or a splash of white wine vinegar if preferred.Add a spoonful of crème fraîche for additional richness.