Description
Rich and creamy steakhouse-style lobster and shrimp bisque with a smooth texture and flavorful seafood base, perfect as a starter or main dish.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups seafood stock
- 1 ½ cups heavy cream
- 1 cup cooked lobster meat, chopped
- 1 cup shrimp, peeled, deveined, and chopped
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¾ teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme or parsley, finely chopped
Instructions
- Heat butter and olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent.
- Stir in garlic and cook briefly until fragrant.
- Add tomato paste and cook for about 1 minute, stirring constantly.
- Slowly pour in seafood stock while stirring, then bring to a gentle simmer.
- Lower heat and stir in heavy cream, paprika, cayenne pepper, salt, and black pepper. Simmer until slightly thickened.
- Blend bisque with an immersion blender until smooth and velvety.
- Return to low heat and gently stir in lobster and shrimp. Cook just until shrimp are tender and fully cooked.
- Adjust seasoning if needed and serve garnished with fresh thyme or parsley.
Notes
- Add a splash of dry white wine after cooking tomato paste for extra depth.
- Use smoked paprika for a subtle smoky flavor.
- Replace half of the heavy cream with half-and-half for a lighter bisque.
- Serve with crusty bread, dinner rolls, or a simple salad.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently over low heat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup/Main Dish
- Method: Simmering
- Cuisine: American/Seafood
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 115mg
