Red Lobster Lobster Bisque

Indulge in the rich, luxurious flavors of this Red Lobster Lobster Bisque, a creamy seafood classic that's both comforting and elegant. Featuring tender bites of sautéed lobster meat and a velvety broth infused with aromatic vegetables, dry white wine, and a touch of paprika and cayenne, this bisque is a true showstopper. The secret lies in extracting maximum flavor from the lobster shells, which are simmered with chicken stock to create a deeply flavorful base. Finished with heavy cream for a silky texture and garnished with fresh parsley, this restaurant-worthy dish is perfect for special occasions or cozy, indulgent nights at home. Ready in just an hour, it's a culinary experience that marries sophistication with simplicity.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces Lobster tails
• 4 tablespoons Butter
• 1 medium (diced) Carrot
• 1 medium (diced) Celery stalk
• 1 small (diced) Onion
• 2 cloves (minced) Garlic
• 2 tablespoons Tomato paste
• 3 tablespoons All-purpose flour
• 1 cup Dry white wine
• 4 cups Chicken stock
• 1 cup Heavy cream
• 0.25 teaspoons Cayenne pepper
• 0.5 teaspoons Paprika
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoons (or to taste) Black pepper
• 1 piece Bay leaf
• 1 tablespoon (for garnish) Chopped fresh parsley

Directions

Step 1

Cut the lobster tails in half lengthwise and remove the meat from the shells. Set the shells aside for later use. Chop the lobster meat into bite-sized pieces and refrigerate until needed.

Step 2

In a large pot, melt 2 tablespoons of butter over medium heat. Add the carrot, celery, onion, and garlic. Sauté for 5-7 minutes until vegetables are softened and aromatic.

Step 3

Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.

Step 4

Add the lobster shells to the pot and sprinkle in the flour. Stir well to coat the vegetables and shells, cooking for 2 minutes to remove the raw flour taste.

Step 5

Pour in the white wine and scrape any browned bits from the bottom of the pot. Let the mixture simmer for 3 minutes to reduce slightly.

Step 6

Add the chicken stock, bay leaf, paprika, and cayenne pepper. Bring the mixture to a gentle boil, then reduce the heat to low and let simmer uncovered for 20 minutes to develop flavor.

Step 7

Remove the pot from heat and discard the lobster shells and bay leaf. Puree the soup base using an immersion blender or transfer it to a blender in batches until smooth. Strain through a fine mesh sieve for a velvety texture.

Step 8

Return the strained soup to the pot over medium-low heat. Stir in the heavy cream and season with salt and black pepper to taste. Simmer for another 5 minutes.

Step 9

Meanwhile, in a small skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the reserved lobster meat and sauté briefly until just cooked through, about 2-3 minutes.

Step 10

Divide the soup into serving bowls, topping each with a portion of the sautéed lobster meat. Garnish with freshly chopped parsley and serve warm.

Nutrition Facts

Serving size	2533.9 grams (2533.9g)

Amount per serving	% Daily Value*
Calories	2255

Total Fat 144.30g	185%
Saturated Fat 74.40g	372%
Polyunsaturated Fat 1.40g
Cholesterol 705mg	235%
Sodium 4748mg	206%
Total Carbohydrate 55.20g	20%
Dietary Fiber 7.50g	27%
Total Sugars 18.80g
Protein 118.50g	237%

Vitamin D 9IU	45%
Calcium 476mg	37%
Iron 11mg	61%
Potassium 1681mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.1%

Protein: 23.8%

Carbs: 11.1%