Lobster and Scallop Bisque: A Luxurious, Creamy Seafood Delight

Introduction

Indulge in the rich, velvety elegance of Lobster and Scallop Bisque—a decadent soup that combines sweet lobster meat, tender scallops, and a silky cream base infused with brandy, herbs, and a touch of sherry. Perfect for special occasions or when you crave restaurant-quality dining at home, this bisque is sophisticated yet surprisingly easy to make.

Serve it as a starter for a dinner party or as the main event with crusty bread for dipping. Either way, it’s guaranteed to impress!

Why You’ll Love This Bisque

• Restaurant-worthy – Rich, creamy, and packed with seafood flavor.
• Perfect for special occasions – Ideal for holidays, anniversaries, or date nights.
• Customizable – Adjust the thickness and spice level to your taste.
• Make-ahead friendly – Tastes even better the next day.
• Elegant presentation – Garnish with fresh herbs and a drizzle of cream.

Step-by-Step Recipe

Ingredients (Serves 4-6)

For the Bisque Base:

• 2 tbsp butter
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• 1 carrot, finely chopped
• 4 garlic cloves, minced
• ¼ cup tomato paste
• 2 tbsp all-purpose flour (or cornstarch for gluten-free)
• 4 cups seafood or chicken stock
• 1 cup dry white wine (or substitute with extra stock)
• ¼ cup brandy (optional but recommended)
• 2 tbsp sherry (optional)
• 1 bay leaf
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ½ tsp paprika
• ½ tsp cayenne pepper (adjust to taste)
• 1 cup heavy cream
• Salt & black pepper, to taste

For the Seafood:

• 1 lb lobster meat, cooked and chopped (or 2 whole lobsters, steamed & shelled)
• ½ lb sea scallops, patted dry and halved if large
• 2 tbsp butter, for searing

For Garnish:

• Fresh chives or parsley, chopped
• Extra lobster meat
• A drizzle of cream or sherry

Step 1: Sauté the Aromatics

1. In a large pot, melt butter and olive oil over medium heat.
2. Add onion, celery, carrot, and garlic, cooking until soft (~5 minutes).

Step 2: Build the Bisque Base

1. Stir in tomato paste and flour, cooking for 1-2 minutes.
2. Deglaze with white wine, scraping up any browned bits.
3. Add stock, brandy, sherry, bay leaf, thyme, paprika, and cayenne. Simmer for 20 minutes.

Step 3: Blend & Strain (Optional)

1. Remove the bay leaf, then blend the soup until smooth (immersion blender works best).
2. Strain through a fine-mesh sieve for an ultra-smooth texture (optional).

Step 4: Add Cream & Seafood

1. Stir in heavy cream and simmer gently (do not boil).
2. In a separate pan, sear scallops in butter for 1-2 minutes per side.
3. Add lobster and scallops to the bisque, heating through (~2 minutes).

Step 5: Serve & Garnish

1. Ladle into bowls and top with fresh herbs, extra lobster, and a cream drizzle.

Pro Tip: For extra depth, add lobster shells while simmering the stock (remove before blending).

FAQs

Q: Can I use frozen lobster meat?

A: Yes! Thaw and pat dry before adding.

Q: What if I don’t have brandy or sherry?

A: Substitute with more wine or a splash of cognac.

Q: How do I store leftovers?

A: Refrigerate for up to 3 days—reheat gently to avoid curdling.

Q: Can I make this dairy-free?

A: Use coconut cream instead of heavy cream.

Q: What to serve with bisque?

A: Crusty bread, garlic toast, or a simple salad.

Tips for the Best Bisque

• Don’t rush the simmer – Develops deeper flavor.
• Use high-quality stock – Homemade seafood stock is ideal.
• Sear scallops just before serving – Keeps them tender.
• Garnish generously – Adds texture and visual appeal.

Common Mistakes to Avoid

• Boiling after adding cream – Can cause separation.
• Overcooking seafood – Add at the very end.
• Skipping the brandy – It enhances the lobster flavor.

Conclusion

This Lobster and Scallop Bisque is the epitome of luxury—creamy, flavorful, and perfect for impressing guests or treating yourself.

Lobster and Scallop Bisque: A Luxurious, Creamy Seafood Delight

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• Author: Lara Smith
• Total Time: 15 mins

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Description

Indulge in the luxurious flavors of this Lobster and Scallop Bisque. Rich, creamy, and full of delicate seafood, this bisque is perfect for special occasions or a cozy night in.

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Ingredients

Scale 1x2x3x

1 lobster tail, cooked and chopped

1/2 lb scallops

4 tablespoons butter

1 small onion, finely chopped

2 cloves garlic, minced

1/4 cup all-purpose flour

4 cups seafood stock

1 cup heavy cream

1/4 cup tomato paste

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

Fresh parsley, chopped (for garnish)

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Instructions

In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.

Stir in the flour and cook for 1-2 minutes, until the mixture is lightly golden.

Gradually add the seafood stock, stirring constantly to prevent lumps. Bring to a simmer.

Stir in the heavy cream, tomato paste, paprika, salt, and pepper. Simmer for about 10 minutes, stirring occasionally.

Add the chopped lobster and scallops to the pot. Cook for an additional 5-7 minutes, until the scallops are just cooked through.

Using an immersion blender, blend the bisque until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.

Serve hot, garnished with fresh parsley.

Notes

This Lobster and Scallop Bisque is an exquisite dish that brings a taste of the sea to your table.