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    • Lobster Bisque

    Mark Sharron
    Easy
    20 minutes
    2
    Lobster Bisque is a classic French soup that is rich, creamy and packed with flavour. This delicious soup combines cooked lobster, onions, garlic, butter, herbs, spices, and a splash of white wine. The result is a luxurious and comforting soup that can be served as an appetiser or a main course. It's also a great way to make use of leftover cooked lobster. This recipe is easy to make and can be ready in under an hour.
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    Ingredients

    • 2 tablespoons butter 
    • 1 onion, chopped 
    • 2 cloves garlic, minced 
    • 1/4 cup all-purpose flour 
    • 4 cups chicken broth 
    • 1/2 cup white wine 
    • 1/4 teaspoon dried thyme 
    • 1/4 teaspoon dried oregano 
    • 1 bay leaf 
    • 1/4 teaspoon cayenne pepper 
    • 1/4 teaspoon ground nutmeg
    • 2 cups cooked lobster meat, chopped
    • 1/2 cup heavy cream 
    • Salt and pepper to taste

    Method

    • How to Make Lobster Bisque
    • Gather all ingredients and measure out portions for mise en place
    • In a large saucepan, melt butter over medium heat
    • While butter is melting, chop onion and mince garlic
    • Add chopped onion to melted butter, sauté until translucent
    • Add minced garlic to onion, cook until fragrant (about 1 minute)
    • Sprinkle flour over onions and garlic, stir to create a smooth roux
    • In a separate pot, bring chicken broth to a simmer
    • Gradually add hot chicken broth to the roux, whisking constantly to prevent lumps
    • Pour in white wine, stir well
    • Add dried thyme, dried oregano, bay leaf, cayenne pepper, and ground nutmeg to pot
    • Reduce heat to low and let mixture simmer gently for 15 minutes, stirring occasionally
    • While soup base simmers, chop cooked lobster meat into bite-sized pieces
    • Remove bay leaf from simmered mixture
    • Using an immersion blender, blend the soup base until completely smooth
    • Stir in chopped lobster meat, gently heat through for 3-5 minutes
    • Add heavy cream, stir to combine, and season with salt and pepper to taste
    • Simmer for 2-3 minutes more until heated but do not boil
    • Ladle bisque into warm bowls
    • For plating, garnish with a small swirl of cream, extra lobster pieces, and a sprinkle of fresh herbs if desired
    • Serve immediately with warm crusty bread or classic buttered croutons