Lobster Bisque
This chicken builds cooked lobster tail meat, chopped, celery, finely diced and chicken broth into a fuss-free meal you can have ready in about 70 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for saucepan and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Warm the olive oil in a large saucepan over medium heat, add the diced onion and celery and cook gently for 6 to 8 minutes until soft and translucent, then stir in the garlic and cook for one minute more.
- Stir in the tomato paste and cook for 2 minutes until it darkens slightly, then sprinkle over the flour and stir for another minute to form a paste.
- Pour in the chicken broth gradually, whisking to keep the soup smooth, then bring it to a simmer and cook for 15 minutes so the base thickens lightly and the vegetables turn meltingly tender.
- For a velvety texture, carefully blend the soup until smooth with an immersion blender, then return it to a gentle simmer over low heat.
- Stir in the heavy cream and the chopped lobster meat and warm through for 3 to 4 minutes, taking care not to let the bisque boil once the cream is added.
- Finish with the lemon juice and chopped dill, then season to taste with salt and black pepper.
- Ladle the bisque into warm bowls and serve immediately, garnishing each with a little extra dill if you like.
You'll use: Saucepan Β· Pan Β· Blender Β· Whisk
Ingredient substitutions
- Heavy Cream
- evaporated milk Β· Β½ cup milk + ΒΌ cup melted butter Β· full-fat coconut milk
- Lemon
- lime Β· 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Lobster Bisque take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of heavy cream?
Try evaporated milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Lobster Bisque is an original recipe developed in-house by Consomee. Photo: Lobster bisque Island Prime San Diego.png (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.