Rustic Lobster Bisque

A quick and hearty recipe, our rustic lobster bisque is easy to prepare and simply delicious.

Keep in mind this recipe is different from our lobster shell sauce and soup stock (that is more laborious) because it has potatoes and skips the shell-boiling step that gives the stock that signature lobster-red hue.

Enjoy immediately or keep portions in the freezer for a quick meal!

Serves 4

4 tbsp unsalted butter
1 medium onion, minced
2 cup diced tomatoes (with liquid)
1 cups canned diced potatoes
5 cups vegetable broth
1 cup heavy cream
1 1/2-lbs cooked lobster meat separated into 2-inch cubes
Salt and freshly ground black pepper
Pinch of nutmeg

Melt 2 tablespoons of the butter in a large pot over medium heat. Add the onion. Cook until soften, about 7 minutes, stirring every so often. Add in the tomatoes, potatoes, broth and cream, and simmer slowly for 15 minutes.

Add in the lobster meat. With an immersion blender, puree the soup thoroughly right in the pot (to use a standing blender see below*).

Once the soup is to the consistency you like, add in the remaining butter and boil the soup for 2 minutes. Taste for salt and pepper, and add a pinch of nutmeg. Serve immediately.

*To use a standing blender transfer the soup and the lobster meat to a standing blender and puree it thoroughly. (As we've warned before, be very careful when blending hot liquids in a standing blender. Do not fill the blender more than halfway and cover the lid with a towel. The heat will push the lid off and you’ll be wearing lobster bisque instead of enjoying it.)