Incredible ocean flavors in a little bowl of lobster bisque. It is filled with rich and umami flavors. How about you get the bisque in your kitchen? Recreate your favorite dining experience with our copycat recipe of Red Lobster lobster bisque at home. Scroll down for the details.
Become a food connoisseur and prepare a Red Lobster feast at home for your family and loved ones. To make Red Lobster lobster bisque, you need a lobster tail, white wine, olive oil, whipping cream, veggies, and some rich spices.
Boil the lobster tail and prepare the stock. Saute the veggies, combine everything, and let it simmer over medium heat. The warm, hearty, and soul-satisfying bowl of bisque will be ready! This crowd-pleaser dish will remind you of all the flavors offered at Red Lobster.
Follow to know the detailed measurements and full instructions in the article below. The list of important equipment, ingredients, and nutritional facts is also given in the article below.
Expert Tips That I Recommend
- You need to use fresh lobster, as it has a naturally sweet flavor, but frozen lobster also works well if it is thawed properly.
- Simmer the shells well, as it adds deep flavor and makes the bisque richer and more authentic.
- Chop the lobster into bite-sized portions; a small and even size ensures proper cooking.
- Make sure you strain the bisque well to enjoy a smooth texture. This way you can enjoy a creamy, perfect texture.
Recipe Variation for Different Diets
- Whole 30 Version: To enjoy the Whole 30 version, completely omit flour, butter, heavy cream, and cheese. Instead of heavy cream, add full-fat unsweetened coconut milk. Swap all-purpose flour with arrowroot starch if required.
- Keto Version: Swap all-purpose flour with xanthan gum to ensure it is keto-friendly.
Nutritional Information
| Calories | 543 kcal |
| Carbohydrates | 30 g |
| Protein | 15 g |
| Fat | 40 g |
| Sodium | 1740 mg |
| Sugar | 4 g |
| Dietary Fiber | 15 g |
| Cholesterol | 12 mg |
| Potassium | 23 mg |
Storing And Reheating This Recipe
Storing
- Allow the bisque to cool down completely, then transfer it to an airtight container. If possible, you can store cooked lobster meat separately from bisque to maintain its tender texture. In the refrigerator, it will remain fresh for 3 days; enjoy it whenever you want to.
Reheating
- Stovetop: Add bisque to a saucepan along with some stock. Then heat onmedium-loww heat for 8-10 minutes. Avoid boiling it, as it can affect the texture and make bisque curdle.
- Microwave: Transfer it to a microwave-safe bowl, then heat in 30-second intervals, stirring in between each interval until hot. Keep checking so it doesn’t get overcooked.
What To Serve With This Recipe
The Red Lobster Lobster Bisque Copycat Recipe is rich and creamy, which makes it perfect with something that is light and crispy. My all-time favorite crusty French bread and garlic bread make a perfect option to try. You can also enjoy it with arugula salad, which is a light and healthy option. There are plenty of other options that you can add of your choice and enjoy with this creamy lobster bisque.
Printable Version
Red Lobster Lobster Bisque Recipe
Ingredients
Equipment
Method
- In a large stockpot over medium-high heat, combine the wine, water, and broth. Bring the mixture to a boil, then add the lobster tails. Cook for 8–10 minutes, or until the shells turn bright pink and the meat is fully opaque. Remove the lobster tails and let them cool. Once cool enough to handle, remove the meat from the shells and dice it into bite-sized pieces.
- Return the lobster shells to the stockpot and simmer for 20 minutes to deepen the flavor of the broth. Strain the liquid through a fine-mesh sieve, discarding the shells, and refrigerate the strained stock until needed.
- In a large pot, melt the butter over medium heat. Add the shallot, celery, carrot, and garlic, and sauté for 3–4 minutes until softened. Pour in the cognac and cook until the alcohol has evaporated.
- Stir in the flour and cook, stirring constantly, until the mixture forms a smooth, buttery roux. Add the spices, sherry, tomatoes, and the reserved lobster stock. Mix well, then bring to a gentle boil. Reduce the heat and simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
- Remove the soup from the heat and allow it to cool slightly. Working in batches, blend the soup in a food processor or blender until smooth. Return the blended soup to the pot, stir in the heavy cream and diced lobster, and heat gently until warmed through.
- Serve hot and enjoy!
Tried this recipe?
Let us know how it was!FAQs About Red Lobster Lobster Bisque
Why did my bisque curdle?
The bisque curdles when the soup is boiled after adding the cream. The best way to avoid curdling is to heat it on low heat and make sure it does not boil.
How do I make my bisque smoother?
To enjoy the smooth texture of bisque, blend it properly, then strain it through a fine-mesh sieve. This way you can keep all the unevenness at bay and enjoy a smooth quality.
How can I thicken the bisque?
You can use a roux, or, as I prefer,y a cornstarch slurry to thicken the soup.
How do I keep lobster tender?
The best way to enjoy tender lobster is to cook it until it is opaque, then add it back to the bisque at the end. This way, lobster will not be overcooked and will remain tender.
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Conclusion
The Red Lobster Lobster Bisque Copycat Recipe is a perfect homemade gourmet dish, prepared from lobster shells, stock, lobster meat, and butter. This luscious, creamy soup is going to become your new favorite after the first sip. I know you must be craving this after reading all the amazing things, so get ready to prepare it and enjoy it.
