Lobster bisque is one of those things that I order every single time I see it on a menu anywhere. I can’t think of a better idea for a soup than chunks of fresh, juicy lobster, seafood broth, and cream.
Speaking of seafood broth, you have to make your own. It’s so easy, so flavorful, and the payoff is BIG. Who wants a bunch of unpronounceable preservatives and whatnot in their broth if you can just DIY it at home?!
I actually made this soup because I happened to have some homemade shrimp broth on hand. I thought the complexity of making a lobster bisque using a shrimp broth could be interesting (and it was!). Don’t think I didn’t still infuse it with lobster though, more on that later 😉
Just bring a pound of shrimp shells, big chunks of celery, onions, and carrots, and fresh thyme, parsley, and bay leaves to a boil, then reduce to a simmer.
Here’s what eventually happens to this nicely concentrated shrimp broth the next day once I decide to make it a lobster bisque. (Obviously if you have the foresight to know what you’re making ahead of time, go ahead and throw some lobster tails – meat removed – in with the shrimp in the first place lolz)
Back to the bisque. Sauté some aromatics, and deglaze the pan with white wine and Marsala.
Here’s where things get wild. You’ll be adding the shrimp broth, tomato paste for color, cream, butter, and, wait for it… the cooked lobster shells! This was J’s idea because he wanted this bisque as jam packed with lobster flavor as possible.
The other kicker? Season with TRUFFLE SALT. Why? Because truffles are my favorite things, and because WHY NOT.
Let that soup summer and reduce down with those shells in there for awhile, and it gets SO lobstery, thick, and yummy. Throw your fresh lobster chunks in at the end (and shrimp if you’d like), and continue to simmer until that meat is cooked through.
Truffled Lobster Bisque
1lb lobster tail meat, chopped (reserve the lobster tail shells)
2 cups homemade shrimp stock
1 large shallot, minced
4 green onions, chopped
3 garlic cloves, minced
1/2 cup dry white wine
4 tsp Worchestshire sauce
4 tsp hot sauce
2 tsp dried thyme
6 tbs Marsala wine
2 tsp paprika
8 oz tomato paste
4 bay leaves
4 cups heavy cream
8 tbs unsalted butter
2 tbs fresh parsley, chopped
1 tbs olive oil
Fresh cracked black pepper
Truffle oil (for drizzling)
1. Add the empty lobster shells to the shrimp stock and bring the liquid to a boil in a pot, then reduce to a simmer. Allow to simmer while you prepare the rest of the soup.
2. In a medium pan, sauté the shallots, green onions, and minced garlic over medium heat until aromatic (about 3 minutes).
3. Deglaze the pan with the white wine.
4. Add the hot sauce, worchestshire sauce, thyme, and paprika. Cook for 1 minute.
5. Deglaze the pan with the Marsala wine.
6. Strain the lobster tail shells out of the shrimp broth, and set the lobster tail shells aside, removing any dangling or loose pieces from the shells to prepare them for cooking in the soup.
7. Add the shrimp and lobster stock into the pan with the wine, Marsala, and aromatics. Stir in bay leaves and tomato paste, and allow the mixture to simmer for 10 minutes.
8. Whisk in heavy cream and butter, and add in the lobster tail shells. Season with truffle salt and black pepper. Bring to a boil, then turn down the heat and allow to simmer for 30 minutes, adding in the chunks of lobster meat once the soup is done. The lobster meat will cook very quickly, about 3 minutes. Do not overcook the lobster. Remove the lobster tail shells.
9. Ladle the bisque into bowls and garnish with fresh parsley and drizzles of truffle oil.