Description
This Exquisite Lobster Bisque with Saffron Infusion is a luxurious and creamy French seafood soup that combines tender lobster meat with the subtle floral notes of saffron. Perfectly balanced with a rich roux and aromatic vegetables, this bisque is ideal for an elegant dinner or special occasion.
Ingredients
Scale
Seafood
- 2 lobster tails (about 8 ounces each)
Vegetables & Aromatics
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 2 cloves garlic, minced
Liquids & Stocks
- 1/2 cup dry white wine
- 3 cups seafood stock (or lobster stock)
- 1/2 teaspoon saffron threads
- 1/2 cup heavy cream
Fats & Thickening
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
Seasonings & Garnish
- 2 tablespoons tomato paste
- Salt and freshly ground black pepper to taste
- Fresh chives or parsley for garnish
Instructions
- Cook the Lobster Tails: Steam or boil the lobster tails until the shells turn bright red, about 6–8 minutes. Remove the meat carefully and set aside. Reserve the lobster shells for the broth.
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion, celery, carrot, and minced garlic, sautéing until softened and fragrant, about 5 minutes.
- Add Tomato Paste and Deglaze: Stir in the tomato paste and cook for 2 more minutes to deepen the flavor. Then add the reserved lobster shells and pour in the white wine, scraping the bottom of the pot to lift any browned bits. Simmer for 3–4 minutes to reduce.
- Simmer the Broth with Saffron: Pour in the seafood stock and add the saffron threads. Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 30 minutes to let all the flavors meld beautifully.
- Blend the Soup Base: Remove and discard the lobster shells from the pot. Use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender to purée the mixture until smooth and creamy.
- Make the Roux and Thicken the Bisque: In a small saucepan, melt the butter over medium heat and whisk in the flour to create a roux. Cook for about 1–2 minutes, then stir this mixture into the puréed bisque. Simmer the soup for about 5 minutes until it thickens slightly.
- Finish with Cream and Lobster Meat: Stir in the heavy cream and the reserved chopped lobster meat. Let the bisque simmer gently for an additional 3–5 minutes to heat through and marry the flavors.
- Season and Garnish: Taste and season the bisque with salt and freshly ground black pepper as needed. Serve hot, garnished with fresh chopped chives or parsley for a burst of freshness.
Notes
- For an even deeper seafood flavor, consider making homemade lobster stock from the reserved shells.
- Use saffron sparingly as it adds a subtle floral aroma and a luxurious golden color.
- This bisque pairs beautifully with crusty bread or a fresh green salad for a balanced meal.
- Ensure to remove all shell fragments from the bisque before serving for a smooth texture.
