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Copycat Red Lobster Lobster Bisque Soup Rich Cozy Recipe You Need to Make Now

Copycat Red Lobster Lobster Bisque Soup recipe, served and ready to eat, easy homemade dish
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This Copycat Red Lobster Lobster Bisque Soup is a creamy seafood soup that’s perfect for an easy dinner or a cozy weeknight dinner. It’s rich, full of lobster flavor, and ideal for a family dinner with homemade lobster bisque.

Ingredients

Scale
  • 4 tablespoons butter
  • 1 large yellow onion diced
  • 5 stalks celery diced
  • 3 medium carrots diced
  • 1 garlic clove minced
  • salt and white pepper to taste
  • 1 sprig fresh tarragon or ¾ teaspoon dried tarragon
  • 3 tablespoons tomato paste
  • 1 teaspoon paprika
  • ⅛ teaspoon cayenne pepper
  • ¼ cup all purpose flour
  • 1 cup dry white wine
  • ⅓ cup dry sherry or cream sherry
  • 6 cups lobster stock or shellfish stock
  • 1 sprig fresh thyme or ¼ teaspoon dried thyme
  • 1 bay leaf
  • 1 cup heavy cream
  • 1 teaspoon sherry vinegar or red or white wine vinegar
  • 10 ounces cooked lobster meat cut into meaty chunks
  • chopped chives optional for garnish
  • 1 large onion halved
  • 2 stalks celery halved
  • 1 carrot halved
  • 3 cloves garlic smashed
  • 5 peppercorns
  • 4 sprigs thyme
  • 2 bay leaves
  • lobster shells or shrimp or crab shells as many as you can fit
  • water to cover

Instructions

  1. In a large heavy pot or Dutch oven, melt butter over medium heat.
  2. Add diced onion, celery, carrots, and minced garlic with salt and white pepper, then cook stirring often until softened but not browned, about 8 minutes.
  3. Stir in tarragon, tomato paste, paprika, and cayenne pepper until the tomato paste is evenly mixed.
  4. Incorporate the flour by stirring well.
  5. Pour in the white wine and sherry, then increase heat to medium-high and stir until the liquid mostly evaporates.
  6. Add lobster stock, thyme, and bay leaf, season again with salt and white pepper, cover the pot, and let simmer until the vegetables are very tender, about 20 minutes.
  7. Remove thyme and bay leaf and blend the soup until completely smooth, using an immersion blender or a regular blender in batches, and strain if necessary for a silky texture.
  8. Return the soup to the stove on medium-low. Stir in the heavy cream and sherry vinegar until mixed well.
  9. Adjust seasoning to taste.
  10. Divide lobster meat into bowls reserving some for garnish. Ladle hot soup over lobster pieces, then top with remaining lobster and chopped chives. Serve immediately.

Notes

  • *If homemade lobster or shellfish stock is unavailable, boxed broth or bottled clam juice can be used
  • Adding lobster shells during simmering enhances flavor but remove before blending
  • Use caution blending hot liquids
  • Lobster quantity can be flexible, use fresh or frozen meat and shells
  • For thicker bisque, add a flour-water slurry gradually and simmer longer
  • Warm bowls before serving to keep soup hot longer

Nutrition

Find it online: https://www.amgroyal.com/copycat-red-lobster-lobster-bisque-soup/