Red Lobster Lobster Bisque
A luxurious, velvety soup that captures the rich, creamy essence of Red Lobster's signature bisque, built on an aromatic mirepoix, cognac, white wine and seafood stock and finished with heavy cream and tender lobster meat.
⏱️ Prep: 20 min🍳 Cook: 45 min
Nutritionper 100 g›
120
Calories
5g
Protein
5g
Carbs
9g
Fat
Ingredients
| 2 tails (170-225 g / 6-8 oz each), or 450 g (1 lb) cooked meat | lobster tails, or cooked lobster meat |
| 4 tbsp (55 g) | unsalted butter |
| 1 | medium onion, diced |
| 2 | celery stalks, diced |
| 1 | large carrot, diced |
| 3 | garlic cloves, minced |
| 1/4 cup (60 g) | tomato paste |
| 1/4 cup (30 g) | all-purpose flour |
| 1/3 cup (80 ml) | cognac or brandy |
| 4 cups (950 ml) | seafood or lobster stock |
| 1 cup (240 ml) | dry white wine |
| 2 | bay leaves |
| 1 tsp | paprika |
| 1/2 tsp | cayenne pepper |
| 1/2 tsp | dried thyme |
| to taste | salt and white pepper |
| 1 1/2 cups (360 ml) | heavy cream |
| 2 tbsp (30 ml) | sherry (optional) |
| 2 tbsp | fresh parsley, chopped |
| to taste | fresh chives, for garnish |
| optional | extra cooked lobster meat, for garnish (optional) |
Instructions
- Prepare the lobster: if using lobster tails, bring a large pot of salted water to a boil, add the tails and cook 6-8 minutes until the shells are bright red and the meat is opaque. Cool, extract the meat, chop into bite-sized pieces and reserve; save the shells for extra flavour.
- Make the aromatic base: in a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery and carrot and sauté 6-7 minutes until softened and the onion is translucent. Add the garlic and cook 1 minute until fragrant.
- Build the flavour: stir in the tomato paste and cook 2-3 minutes until it darkens slightly. Sprinkle over the flour, stir to coat and cook 2 minutes to remove the raw taste.
- Deglaze and simmer: carefully pour in the cognac or brandy, scraping up the browned bits, and cook 2 minutes to burn off the alcohol. Add the seafood stock, white wine, reserved shells, bay leaves, paprika, cayenne, thyme, salt and white pepper. Bring to a boil, then reduce to low and simmer uncovered 25-30 minutes, stirring occasionally.
- Blend: discard the bay leaves and shells. Purée the soup smooth with an immersion blender (or in batches in a regular blender). For an ultra-smooth texture, strain through a fine-mesh sieve.
- Finish with cream: return to medium-low heat, stir in the heavy cream and sherry (if using) and add half of the chopped lobster meat. Simmer gently 5 minutes to heat through - do not boil. Taste and adjust the seasoning.
- Serve: ladle into warmed bowls and garnish with the reserved lobster meat, chopped parsley and chives. Serve immediately with crusty bread or oyster crackers.