Easy Lobster Bisque Recipe
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Recipe Intro From CookedbyMike
It’s soup season! This rich and creamy Lobster Bisque is a breeze to prepare with Better Than Bouillon Seasoned Lobster Base. Perfect for a cozy night in or impressing guests, this recipe showcases the luxurious flavors of lobster without the fuss.
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Recipe Card
ingredients
- 3 to 4 lobsters (with shell)
- 1 teaspoon olive oil
- 1 small chopped yellow onion
- 1 medium diced carrot
- 2 diced celery stalks
- 5 minced garlic cloves
- 1 teaspoon chopped fresh thyme
- 4 cups chicken (or fish stock)
- 1 cup dry white wine
- 1/2 cup heavy cream
- 2 ounces cognac
- 1 tablespoon Better Than Bouillon Seasoned Lobster Base
- 1 teaspoon tomato paste
- 1 tablespoon all-purpose flour
Method
Step 1
In a large pot of salted water, bring to a boil and cook the lobsters until they are fully cooked (about 8-10 minutes). Remove the lobster meat and shells, reserving the meat for later.
Step 2
In a separate large pot, heat a dash of olive oil over medium heat. Add the chopped yellow onions, diced carrots, and diced celery. Sauté for about 10 minutes, or until the vegetables are softened.
Step 3
Stir in the flour and cook for 2 minutes, allowing it to coat the vegetables. Then, add the tomato paste and cook for an additional 2 minutes, stirring frequently.
Step 4
Add the Better Than Bouillon Seasoned Lobster Base and stir for 1 minute to combine.
Step 5
Pour in the cognac and carefully flambé (ignite) to burn off the alcohol, reducing the mixture by 75%.
Step 6
Pour in the dry white wine and reduce by another 75%. Then, add the chicken or fish stock and bring to a simmer. Allow it to simmer for 15-20 minutes to develop flavors.
Step 7
Carefully strain the liquid into a separate pot, discarding the solids.
Step 8
Return the strained liquid to the heat and add the heavy cream. Bring to a light boil, then stir in the chopped lobster meat.
Step 9
Ladle the Lobster Bisque into bowls and garnish with freshly cracked pepper and chunks of lobster claw meat.