Creamy Lobster Bisque
A velvety, luxurious soup made with lobster meat, aromatics, and a rich cream base.
Ingredients
2 Tbsp butter or tallow (for sautéing)
½ lb cooked lobster meat (claw and tail), chopped
Salt and pepper, to taste
½ cup chopped celery
¼ cup chopped onion
1 clove garlic, minced
½ tsp smoked paprika
½ tsp thyme (dried or fresh)
¼ tsp cayenne pepper (optional, for heat)
1½ cups seafood stock or chicken broth (no sugar added)
½ cup heavy cream
¼ cup cream cheese
1 Tbsp tomato paste (no sugar added)
1 tsp lemon juice
Optional: 1 tsp olive oil (cold drizzle for finishing)
Optional garnish: chopped chives or parsley, lemon zest
Macronutrients (whole batch)
Protein: 108g
Fat: 136g
Carbs: 16g
Preparation
In a saucepan, melt butter or tallow (2 Tbsp) over medium heat. Add chopped celery (½ cup) and onion (¼ cup), and sauté for 3–4 minutes until softened. Stir in garlic (1 clove) and cook for 30 seconds more.
Add tomato paste (1 Tbsp), smoked paprika (½ tsp), thyme (½ tsp), and cayenne (¼ tsp if using). Stir until the spices are fragrant and the tomato paste is darkened, about 1 minute.
Pour in seafood or chicken broth (1½ cups). Simmer uncovered for 8–10 minutes to allow the flavors to concentrate.
Reduce heat to low. Add cream cheese (¼ cup) and stir until melted and smooth. Stir in heavy cream (½ cup) and lemon juice (1 tsp). Simmer gently for another 3–4 minutes—do not boil.
Stir in chopped lobster meat (½ lb) and simmer for 2–3 minutes until just warmed through. Season with salt and pepper to taste.
Ladle into warm bowls. Garnish with chives, parsley, or lemon zest. Add a drizzle of olive oil (1 tsp) if desired for extra richness.
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