Creamy Lobster Bisque

Quick facts

Ingredients

• 3 tbsp unsalted butter
• 1 small onion, chopped
• 1 carrot, chopped
• 1 celery rib, chopped
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1/4 cup dry sherry, optional
• 3 cups seafood stock
• 1 cup crushed tomatoes
• 1 tsp paprika
• 1 bay leaf
• 1 cup heavy cream
• 12 oz cooked lobster meat, chopped
• 1 tbsp lemon juice
• Kosher salt and black pepper

Step-by-step method

1. Melt butter in a pot. Cook onion, carrot and celery 7–8 minutes until soft. Add garlic and tomato paste for 1 minute.

2. Add sherry if using and simmer 1 minute. Stir in stock, tomatoes, paprika and bay leaf.

3. Simmer uncovered 25 minutes. Remove bay leaf.

4. Blend soup until very smooth, then return to low heat.

5. Stir in cream and lobster meat and warm gently 4–5 minutes without boiling.

6. Finish with lemon juice, salt and pepper. Serve hot.

Tips for the best result

• Do not boil after adding cream.
• Blend thoroughly for the classic silky texture.
• Add lobster near the end so it stays tender.

Storage and reheating

Refrigerate up to 3 days. Reheat gently over low heat.

Approximate nutrition per serving

Approximately 360 calories per serving. Nutrition is an estimate and varies with brands, portion size and substitutions.