Lobster and Roasted Red Pepper Bisque

Name: Lobster and Roasted Red Pepper Bisque
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 whole lobsters (about 1.5 lbs each); 2 tbsp olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 2 roasted red bell peppers, chopped; 1 cup heavy cream; 4 cups seafood stock; 1/2 cup dry white wine; 2 tbsp tomato paste; 1 tsp paprika; Salt and pepper to taste; 2 tbsp butter; 1 tbsp lemon juice; Fresh parsley for garnish

🕒 Prep: 20 min

🔥 Cook: 30 min

🍽 Serves: 4

★★★★★

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If you're looking to impress your dinner guests or simply treat yourself to a luxurious meal, this Lobster and Roasted Red Pepper Bisque is the perfect choice. With its rich, creamy texture and the subtle sweetness of lobster, this dish transforms any ordinary meal into a special occasion.

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Ingredients for Lobster and Roasted Red Pepper Bisque

The star of this dish, lobster, brings a sweet, delicate flavor that pairs beautifully with the other ingredients. Roasted red bell peppers add a smoky sweetness that balances the richness of the lobster. Heavy cream creates that silky, luxurious texture that bisques are known for. Seafood stock enhances the overall seafood flavor, while dry white wine adds a subtle acidity to brighten the dish. The combination of onion, garlic, and tomato paste builds a savory base, and a touch of paprika adds a hint of warmth. Finally, butter rounds out the bisque with a rich finish.

Tips & Tricks

To save time, roast the peppers ahead of time and store them in the fridge until you're ready to use them.
If you don't have an immersion blender, transfer the soup in batches to a regular blender. Just be careful with the hot liquid!
For a more intense lobster flavor, add the lobster shells to the seafood stock while simmering, then strain them out.

Serving Suggestions

This bisque pairs wonderfully with a crusty baguette or a side of garlic bread, perfect for dipping. A simple green salad with a light vinaigrette complements the richness of the bisque without overwhelming it.

Frequently Asked Questions

Can I use frozen lobster meat?: Yes, you can use frozen lobster meat. Just make sure to thaw it properly before adding it to the bisque.
What can I substitute for seafood stock?: You can use chicken stock if seafood stock is unavailable, though the flavor will be slightly different.

Lobster and Roasted Red Pepper Bisque Recipe Walkthrough

Start by preheating your oven to 400°F. Roast the red bell peppers until their skins are charred and they become tender, which should take about 20 minutes. While the peppers are roasting, bring a pot of water to a boil and cook the lobsters until their shells turn bright red, roughly 8-10 minutes. Once cooked, allow them to cool before you extract the sweet meat.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent. Stir in the chopped roasted peppers, cooking for a couple more minutes to meld the flavors.

Add the tomato paste, paprika, and white wine to the pot, stirring for about 3 minutes until the wine reduces slightly. Pour in the seafood stock and bring the mixture to a gentle simmer, cooking for 10 minutes to let the flavors develop.

Using an immersion blender, blend the mixture until it's smooth and velvety. Return the pot to the heat, adding the lobster meat, butter, and cream. Simmer the bisque for another 5 minutes, allowing the flavors to come together.

Finally, adjust the seasoning with salt, pepper, and a splash of lemon juice to taste. Serve the bisque hot, garnished with a sprinkle of fresh parsley for a pop of color and freshness.

Why You'll Love This Recipe

The combination of lobster and roasted red peppers creates a unique depth of flavor.
It's a perfect choice for a cozy, elegant dinner.
Preparing it is simpler than you might think, yet it feels like an upscale restaurant dish.

Ingredients

2 whole lobsters (about 1.5 lbs each)

2 tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 roasted red bell peppers, chopped

1 cup heavy cream

4 cups seafood stock

1/2 cup dry white wine

2 tbsp tomato paste

1 tsp paprika

Salt and pepper to taste

2 tbsp butter

1 tbsp lemon juice

Fresh parsley for garnish

Step-by-step Instructions

1. Preheat your oven to 400°F and roast the red bell peppers until charred and tender, about 20 minutes.

2. Meanwhile, cook the lobsters in boiling water until bright red, about 8-10 minutes. Remove and allow to cool before extracting the meat.

3. In a pot, heat olive oil and sauté onions and garlic until translucent.

4. Add chopped roasted peppers and cook for another 2 minutes.

5. Stir in the tomato paste, paprika, and white wine, cooking for 3 minutes until the wine reduces slightly.

6. Add seafood stock and bring to a simmer. Cook for 10 minutes.

7. Blend the mixture until smooth using an immersion blender.

8. Return the pot to heat, adding lobster meat, butter, and cream. Simmer for 5 minutes.