Easy Lobster Bisque
Making bisque can be easy! Addie's recipe for the gourmet classic is an easy lobster bisque recipe with white wine, making it lighter than sherry alternatives.
Make a creamy and tasty lobster bisque with this recipe. Made with white wine instead of sherry, our easy lobster bisque is lovely and light. This decadent yet simple to make recipe is the ideal addition to your next dinner party. Your guests will be impressed with this bisque and you won't be too exhausted to brag about whipping it up.
From the Chef: The lobster in this recipe maintains its firm texture and sweet yet mild flavor, all while bathed in a creamy milk broth. I recommend using a dry white wine like Pinot Grigio or Sauvignon Blanc to help enhance the flavors of the dish.
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, Homemade Soup Recipes: 103 Easy Recipes for Soups, Stews, Chilis, and Chowders Everyone Will Love.
Preparation Time10 min
Cooking Time1 hr
- 4 lobster tails, about 4 ounces each
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 1 onion, finely diced
- 1 fennel bulb, sliced thin
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups white wine
- 3 sprigs fresh thyme
- 1 bay leaf
- 1/2 teaspoon cayenne pepper
- 2 cups low-sodium chicken broth
- 2 cups seafood stock
- 1 (15-ounce) can diced tomatoes
- 1/2 cup heavy whipping cream
- 1/2 cup half-and-half
- 1 lemon
- Sprigs of fennel leaves
In a large pot, bring 2 cups of water to a simmer. Add the lobster tails and salt. Cover and simmer for about 8 minutes, or until the tails are cooked through. Remove the tails to a plate and allow to cool. Once cool, remove the meat from the shells, roughly chop, and set aside. Reserve the shells.
In a large soup pot over medium-high heat, add the olive oil, onion, and fennel. Cook until the onion is translucent and the fennel is soft. Stir in the garlic and tomato paste. Continue cooking for an additional 2 to 3 minutes until the mixture begins to turn a deep red color.
Add the white wine to the pot, being sure to scrape up flavorful bits from the bottom of the pan. Add the thyme, bay leaf, and cayenne pepper. Cook down for 2 minutes and then add the chicken broth, seafood stock, reserved shells, and diced tomatoes. Bring the soup to a simmer for 50 minutes.
Carefully remove the thyme stems, bay leaf, and shells from the pot. Using an immersion blender, blend until smooth. Stir in the cream and half-and-half.
To serve, divide the meat among soup bowls and ladle the soup over the top. Squeeze juice from a lemon over the top and garnish with fennel leaves.