Easy Lobster Bisque Recipes

Recipes vary around the world, and each chef has their own version, but easy lobster bisque recipes are just as elegant to serve as those with more sophisticated ingredients.

And after all...

Why distract from the decadent taste of pure lobster meat, with too many additions to a basic lobster bisque recipe?

Is this a Lobster Bisque Soup Recipe?

Soup, chowder, or bisque? What is it really called? The names are often confused, and interchanged, but most often the preparation of each is unique.

In most recipes, soup has a clear broth as its base. Chowder has a creamy base and uses potatoes and vegetables along with chunks of seafood, or even meat.

On the other hand, traditional bisque recipes are usually made with cream and pureed seafood. They do NOT contain potato or vegetable ingredients, but include tomatoes, which color bisque and add flavor.

Basic Recipe for Lobster Bisque

Although most easy lobster bisque recipes may be prepared with frozen canned lobster meat, I always recommended using fresh lobster meat, from previously boiled lobsters.

I prefer the texture of fresh meat and also find it has a less salty taste than that of can lobster meat.

Servings: 4
Preparation Time: 30 minutes (not including lobster cooking time)

Ingredients:

8 ounces chopped, cooked lobster meat (fresh or canned)
2 tablespoons butter
1 1/2 tablespoons olive oil
1/4 cup flour
3 cups light cream or half and half
1 tablespoon lobster base
2 ounces brandy or cognac
1 teaspoon paprika
1 teaspoon ground pepper
1-12 ounce can diced tomatoes (including liquid)
1 clove chopped garlic
1/2 cup sweet diced onion
1 tablespoon chopped, fresh parsley

Preparation:

1. Heat olive oil in saucepan, saute onions and garlic.
2. Puree tomatoes (with liquid), lobster base, and 1/2 cooked onions and garlic. Set aside.
3. Add lobster and cognac to remaining 1/2 onions and garlic. Let simmer 3-4 minutes.
4. In a separate saucepan melt butter, add mixture of flour, paprika and pepper, stirring constantly until smooth - making a roux.
5. Add tomato puree to roux, mix well.
6. Gradually add cream, while stirring, until sauce thickens and is well mixed.
7. Stir in lobster mix and parsley. Stir occasionally on low heat for 10 minutes.

Serving suggestion:

Serve lobster bisque hot as an appetizer, or as a meal, with a side of garlic bread and a small green salad.

Do you have your own BEST easy lobster bisque recipes to share with others? I would love to hear from you. Bon appetit!