Lobster bisque (Instant pot)
Here’s a rich and creamy lobster soup recipe with detailed instructions for making it, including a seafood broth and sautéed lobster meat.
500 g lobster (shells reserved)
2 tbsp butter
A pinch of cayenne pepper
1 small onion, roughly chopped
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2 garlic cloves, minced
3 bay leaves
10 whole black peppercorns
2 liters water
4 chicken stock cubes
2 tbsp lobster soup base (or 1 packet)
2 tbsp tomato paste
0.5 dl sherry
2 dl dry white wine
2.5 dl cooking cream
4 tbsp flour, mixed with water to thicken
Salt and pepper to taste
Prepare Lobster Stock:
Peel the lobster, reserving the meat for later. Sauté the lobster shells in a deep pot with 3 dl of chicken broth until browned. This enhances the flavor of the broth.
Strain the liquid from the shells and set it aside. Season the stock lightly with cayenne pepper.
Sauté Lobster Meat:
In a separate pan, briefly sauté the lobster meat in butter. Do this quickly to avoid overcooking, as lobster can become tough if cooked too long. Set the lobster meat aside to be added at the end.
Vegetable Base:
In the same pot used for the shells, melt 2 tbsp of butter. Add the chopped onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
Add the garlic and black peppercorns, cooking for another 2 minutes.
Deglaze with Wine and Sherry:
Pour in the sherry and white wine, allowing the mixture to simmer for 1-2 minutes to cook off the alcohol.
Build the Soup Base:
Add the remaining chicken broth, the reserved lobster stock, lobster soup base, tomato paste, and bay leaves. Stir everything together.
Bring the soup to a gentle boil, then reduce to a simmer. Let it cook for at least 3 hours, or pressure cook for 30 minutes on high in an Instant Pot.
Blend the Soup:
Remove the bay leaves from the soup and blend the mixture with a hand blender or food processor until smooth.
Thicken the Soup:
Slowly pour the flour and water mixture into the soup while stirring constantly to avoid lumps. Let the soup simmer and thicken for a few minutes.
Finish with Cream and Lobster:
Stir in the cream and the sautéed lobster meat. Bring the soup back to a gentle simmer, heating everything through without boiling.
Serve:
Serve the soup hot, garnished with fresh herbs if desired, and enjoy with a side of crusty bread or grilled cheese.