Easy Creamy Lobster Bisque
This lobster bisque is creamy, delicious, and sure to impress your family or dinner guests! The best part - it's quite simple to make!!
Ingredients
- 1/4 cup butter
- 1 onion, sliced
- 4 stalks celery, roughly chopped
- 3 large carrots, peeled and roughly chopped
- 4 cloves garlic, roughly chopped
- 1 14-oz can fire-roasted tomatoes
- 1 tsp The Spice Girl Kitchen French Blend OR Italian Seasoning
- 1 1/2 cups dry white wine
- salt & pepper, to taste
- 3 cups water or veggie broth
- 12 oz frozen, pre-cooked lobster tails, thawed
- 1 cup heavy cream
- green onion or parsley, for garnish
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the onion, celery, and carrots. Let cook for about 10 minutes. Stirring occasionally.
- Add the garlic and cook for 1 additional minute.
- Add the fire-roasted tomatoes, french seasoning, white wine, salt, and pepper. Let simmer for 3-5 minutes or until wine is slightly reduced.
- Add the water, cover, and simmer for 20 minutes.
- Using a blender or an immersion blender, blend the soup until smooth.
- Add the thawed lobster tails and let simmer for 2-3 minutes or until warmed through. Stir in the heavy cream.
- Divide into bowls, garnish with green onion or parsley, and serve with bread. Enjoy!
Notes
What is Langostino Lobster?
The Langostino (also called 'squat lobster') are small crustaceans that resemble tiny lobsters, with tails generally measuring less than three inches long. They are commonly found in cold waters, particularly in the Pacific Ocean off the coast of Chile, where they are harvested for commercial purposes. Langostinos are not true lobsters but are related to squat lobsters and hermit crabs. They have a sweet, delicate flavor similar to lobster, although some describe it as slightly milder. Langostinos are often used in seafood dishes like salads, pasta, and tacos, and they are typically sold cooked and peeled, making them convenient for various culinary applications. You can find langostinos in seafood markets, specialty grocery stores, and some restaurants, primarily in regions where they are harvested or imported. I think I just got lucky finding them at Aldi for around $12 for 12 ounces!Using Frozen, Pre-cooked lobster
When working with frozen, pre-cooked lobster, the main thing you need to worry about is that the lobster is thawed out completely and warmed through before serving. Easy peasy lemon squeezy.Using Frozen, raw lobster
The first order of business would be thawing the lobster in the fridge overnight or under running water in the sink. Next, you can toss the lobster in the bisque after blending and let the lobster pieces cook in the bisque to optimize flavor.Using Fresh Lobster Tails
- Bring a large pot of salted water to a boil. Use enough water to fully submerge the lobster tails.
- Using kitchen shears, cut along the top of each lobster tail shell, stopping at the tail fan.
- Carefully pull the shell apart and lift out the meat, leaving it attached at the base of the tail.
- Once the water is boiling, carefully add the lobster tails to the pot.
- Allow the lobster tails to boil for 1 minute per ounce of tail. For example, if the tail weighs 4 ounces, boil for about 4 minutes.
- While the lobster tails are boiling, prepare an ice bath in a large bowl.
- After the boiling time is up, use tongs to remove the lobster tails from the pot and immediately transfer them to the ice bath to stop the cooking process.
- Let the lobster tails cool in the ice bath for a few minutes, then remove and drain them.
- For this recipe, you can then chop the tails into smaller chunks to add back into the bisque after the bisque is blended. Leave them to simmer on low in the bisque for 2-3 minutes or until just warmed through (avoid overcooking).