How To Make Incredible Lobster Bisque.
Can we just snuggle up and eat lobster bisque for the rest of the year?
My life is forever changed now that I can make lobster bisque at home. This is AMAZING.
I’m not a total lobster bisque newbie. Remember when I made those lobster bisque pot pies? Those things are darn good. And I used the base of that recipe for this soup. Lobster bisque perfection – that’s exactly what it is. I actually love this version more than lobster bisque that I’ve ordered in fancy restaurants!
So here’s the thing. Earlier this fall, I judged the savor Pittsburgh competition. I am lucky enough to do so every year, but this year, the food was fantastic. And the best dish was something called the “lobster cappuccino.”
Yes. Lobster cappuccino.
It was from Lidia’s (and I believe it’s on the menu?) and it either intrigued people or freaked them the heck out. But once you had a taste? You just about died. IT WAS DELICIOUS.
It’s called a lobster cappuccino because the bisque is served in a glass with a topping of foamed cream. Or at least, that’s what it seemed like, so that’s how I did it! You froth up some cream and layer it right on top. When you dip your spoon in, you get a little bit of the cream with the spoonful of the soup.
Oh my word. Insanely fantastic.
But! Since the name “lobster cappuccino” can freak people out and for a few other reasons – you might not have a milk frother, you might not want to serve it this way, etc – I also showed you how to serve the soup… regularly.
That’s a frequently used word in this house.
Like, can’t we just have something REGULAR for dinner? (um, no. we can’t!)
Here we have a lobster cappuccino version and a big old bowl of the lobster bisque (with a buttery claw for good measure). The lobster cappuccino would be SUCH a cute idea for New Year’s Eve (tuned to this playlist!), and is something that you could actually portion out in plastic (or glass!) shot glasses or small cups. The frothed cream on top adds some insulation to keep the soup warm for a bit longer than you’d expect.
However, it does start to “melt,” so you can’t make them too far in advance. It’s a cute way to serve this to friends though! And it’s really NOT that difficult. It looks super impressive too.
I mean, look at this spoon sinking in. Just want to swim in that lobster bisque!
How to Make Lobster Bisque
- 4 lobster tails, shells removed
- 4 to 6 lobster claws, shells removed
- 1 cup chopped yukon gold potatoes
- 1/2 cup sliced carrots
- 3 cups seafood stock
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 3/4 cup dry sherry
- 1 cup cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 handful fresh dill, chopped
for the lobster cappuccino
- 1 cup heavy cream
- 1 pinch smoked paprika, for sprinkling
- Add the potatoes, carrots and stock to a saucepan over high heat. Bring to a boil and cook for 8 to 10 minutes, just until the vegetables are tender. Strain the stock into a bowl and place the vegetables in a separate bowl.
- Heat a large stock pot over medium heat and add the butter and olive oil. Add the lobster tails and claws and cook for only 2 to 3 minutes, just until slightly opaque and red. (If desired, you can add the shells in too to get more flavor, just make sure to remove all the pieces.) Remove the lobster and place it on a plate. Chop the meat from the tails. Leave the claws intact (if you wish!) to serve on top of the soup. You might have to cut a few in half to have enough enough for topping.
- Add the onions and thyme to the butter and olive oil and stir well to coat. Throw in a pinch of salt and pepper. Cook the onions until they are soft and translucent, about 5 minutes. Stir the flour into the onions to create a roux. Cook the roux for 3 to 4 minute until it’s golden and fragrant. Add the tomato paste and stir well, cooking for another minute or so.
- Pour in the sherry and cook until it’s reduced by half. Add in the reserved stock slowly, stirring while doing so. Add in the potatoes and carrots. Bring the mixture to simmer so it thickens slightly. Add the chopped lobster tails back into the mixture.
- Turn off the heat. Very carefully pour the mixture into a blender. Cover the blender and hold a towel over top. Blend the soup on low speed until it is pureed. If you wish, you can also use an immersion blender to do this step! Pour the mixture back into the pot.
- Stir in the cream. Taste and add the salt and pepper, adding more if needed. Serve the soup in bowls and top with the lobster claw meat and fresh dill.
- To make the lobster cappuccino, use a milk frother to froth about 1/4 cup portions of the cream. Spoon the lobster bisque into a bowl, mug or cup. You can add the claw meat at this point. Spoon the frothed cream on top. Sprinkle fresh dill and smoked paprika on top. Serve immediately!
Isn’t that the coziest!