Lobster and Chive Bisque – Silky, Luxurious Seafood Soup with Fresh Herb Elegance
Lobster and Chive Bisque is a classic French-inspired soup.It features tender lobster in a creamy, smooth base.Aromatic vegetables and white wine add depth.Fresh chives provide brightness and contrast.The texture is rich, velvety, and elegant.Perfect as a refined appetizer or special main course.
Ingredients
- 2 cooked lobster tails (meat removed, shells reserved)
- 2 tablespoons butter
- 1 small onion (finely chopped)
- 1 carrot (finely diced)
- 1 celery stalk (finely diced)
- 2 cloves garlic (minced)
- ¼ cup brandy (optional)
- ½ cup dry white wine
- 3 cups seafood stock
- 1 cup heavy cream
- 1 tablespoon flour (optional, for thickening)
- Salt and white pepper to taste
- Pinch of paprika or cayenne (optional)
Instructions
- Chop lobster meat into bite-sized pieces; refrigerate until needed.
- In a large pot, melt butter over medium heat.
- Add onion, carrot, and celery; sauté until softened.
- Stir in garlic and tomato paste; cook 1–2 minutes.
- Add reserved lobster shells and cook briefly to release flavor.
- Deglaze with brandy (if using) and white wine; simmer 3–4 minutes.
- Pour in seafood stock and simmer 20 minutes.
- Remove shells and blend soup until smooth (use immersion blender).
- Return to pot, stir in cream, and simmer gently.
- Season with salt, white pepper, and paprika if desired.
- Garnish with fresh chives before serving.
Notes
- Use fresh lobster for best flavor.
- Do not boil after adding cream—gentle simmer only.
- Strain soup for extra-smooth texture if desired.
- Brandy enhances depth but is optional.
- White pepper keeps the bisque visually smooth.
- Adjust thickness with additional stock or cream.
- Chives should be added just before serving.
- Serve hot but not boiling.