The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Whether you’re looking to impress dinner guests, cook for a date night at home or just satisfy a craving for something a little indulgent, this Classic Lobster Bisque is the answer. It’s a simple, straightforward recipe that anyone can make. If you’re intimidated by cooking lobster, you’ll feel like a pro after trying this one, I promise!
Look no further than Heinen’s Seafood Department for the freshest lobster tails in town. They offer both large and small lobster tails; you’ll need 4 small lobster tails (roughly 4-5 oz. each) for this recipe.
The key to a flavorful lobster bisque is making stock with the lobster shells. This is surprisingly easy to do. After cooking the lobster tails in boiling water for about 5 minutes, you’ll remove the lobster meat from the shells and return the shells to the boiling water for another 15 minutes. Strain out the shells and voila, lobster stock!
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- 4 4-5 oz. lobster tails in shells (about 1 lb. total), thawed if frozen
- Kosher salt
- 2 Tbsp. Heinen’s olive oil
- 2 Tbsp. Heinen’s unsalted butter
- 1 cup shallot, diced
- 1 cup celery, diced
- 1 cup carrot, diced
- 4 garlic cloves, minced
- 1 tsp. Heinen’s dried thyme
- 1 tsp. Heinen’s paprika
- 2 Tbsp. Heinen’s tomato paste
- 3 Tbsp. flour
- ½ cup dry white wine
- 2 tsp. Worcestershire sauce
- 1 Heinen’s bay leaf
- 1 cup Heinen’s half & half
- Finely chopped chives, for optional garnish
- Bring 6 cups of water to a boil in a covered pot. Stir in 1 tsp. of kosher salt. Add the lobster tails, cover and boil for about 4-5 minutes, or until shells are bright red and the flesh is white and opaque. Reserve the cooking water and transfer the lobster tails to a bowl of ice water to stop the cooking. Once cool enough to handle, use kitchen scissors to cut the lobster shell along the back from head to tail. Use your hands to crack apart the shells over a bowl (to catch the juices). Remove the lobster meat from the shells and cut into 1-inch pieces. Reserve the shells and refrigerate the lobster meat.
- To prepare the lobster stock, return the shells and any juices to the pot of cooking water, cover and set over heat to resume a low boil for 15 minutes. Strain out the shells and reserve the stock.
- In a separate large saucepan, heat the olive oil and melt the butter over medium heat. Add the shallot, carrot and celery and sauté for 10 minutes, or until the shallots are translucent. Add the garlic, thyme, paprika and tomato paste. Cook for 1 minute, stirring constantly. Sprinkle in the flour and continue to cook for another minute.
- Deglaze the pan with the wine, using a wooden spoon to scrape up the browned bits from the bottom of the pan. Continue to cook until most of the wine has evaporated.
- Add 3 cups of the lobster stock to the pot along with the Worcestershire sauce and bay leaf. Simmer over medium heat, covered, for 15 minutes.
- After 15 minutes, remove the bay leaf and use an immersion blender or standing blender to puree the bisque until smooth, adding more lobster stock to achieve a thinner consistency, if desired. Return the bisque to pot (if using a standing blender) and stir in the half & half and cooked lobster meat. Cook over low until just heated through.
- Season the soup to taste with kosher salt and serve topped with chives, if desired.