Lobster Bisque Soup Recipe
Lobster Bisque is a super easy and delicious soup recipe to make. So, if you’ve ever thought “How do you make lobster bisque,” this is the recipe for you! Scroll down to learn how to make it. If you would rather just go to the recipe, click the button below.
We make our own “lobster stock” for the base ingredient of this bisque. However, you can adapt this recipe depending on whether or not you have lobster heads.
In our recipe, we made our own lobster stock because we happened to have lobsters. Because we took a trip to Maine and brought back a few dozen live lobsters, we were able to use the heads and bodies of them to make the recipe. If you do not have time for a trip to Maine, you can always get them shipped live to you from Lobster Gram.
How To Make Lobster Stock For Bisque?
You can easily make lobster stock by freezing the heads and bodies of lobsters and taking them out when needed. If you are unable to make fresh Lobster stock, you can use a seafood stock as the base.
How Many Carbs In Lobster Bisque?
With the Keto craze going on, this is a great question to ask. This particular version of the recipe is not a strict Keto version, but is does have less than 7g of net carbs per serving. If you are watching your carbs, this number can be adjusted buy putting different amounts of flour and/or heavy cream in the recipe.
Lobster Bisque Recipe
- 4 - 5 lobster heads and bodies
- 1/2 red onion
- 3 celery stalks
- 1 cup carrots sliced
- 10 cups water
- 1/3 cup sherry
- 2 tsp salt
- 1/2 tsp black pepper
- 8-10 cups lobster stock
- 1/4 red onion diced
- 2 tbsp garlic minced
- 1/2 cup sherry
- 2 tsp Old Bay Seasoning
- 1 tsp paprika
- 6 oz tomato paste
- 4 tablespoons heavy cream
- 2 tablespoons flour
- 4 tablespoons butter
- Combine all lobster stock ingredients into a large pot. Bring pot to a rolling boil. Reduce heat to simmer. Cover on stockpot and simmer for two hours.
- Strain the lobster stock through a fine strainer to remove large chunks into a large bowl.
- Return the orignal pot to the stove. Combine 2 tbsp of butter with the olive oil over medium heat until butter is melted.
- Add the onion and garlic to the pot and cook for 2 to 3 min.
- Add the Old Bay and Paprika and cook for an additional 5-6 min until the onion turns soft.
- Ad 1/4 cup of sherry to the pot and cook until it is reduced by half.
- Mix together 2 tbsp of butter and flour to make a roux. Move the flour roux to the pot and give it a quick mix.
- Add the tomato paste to the pot and mix well.
- Add 1/4 cup of sherry and the lobster stock to the pot. Mix thoroughly.
- Bring the pot to a boil. Cover pot and simmer for 1 hour.
- Add in the heavy cream and season the Lobster Bisque with additional salt and pepper to taste.
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