Creamy Lobster Bisque Delight

Creamy Lobster Bisque Delight

Indulge your senses in a culinary symphony with our Creamy Lobster Bisque Delight. This exquisite dish, inspired by the coastal charm of Maine, combines the rich, velvety goodness of cream with the subtle sweetness of lobster, creating a masterpiece that will elevate your dining experience to new heights.

  • 2 lbs fresh lobster tails, shells removed
  • 4 cups fish stock
  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish


  1. Begin by melting butter in a large pot over medium heat.
  2. Add chopped onions and garlic, sauté until translucent.
  3. Sprinkle flour over the onion mixture, stirring constantly until it forms a smooth paste.
  4. Slowly pour in fish stock, stirring continuously to avoid lumps.
  5. Add lobster tails and paprika, simmer until lobster is cooked through, about 8-10 minutes.
  6. Pour in heavy cream, stirring gently to combine. Season with salt and pepper to taste.
  7. Simmer for an additional 5 minutes until the bisque thickens.
  8. Remove from heat and ladle into bowls. Garnish with chopped parsley.

Preparation Time: 15 minutes

Yield: 4 servings

Creamy Lobster Bisque Delight is a luxurious blend of tender lobster, velvety cream, and aromatic spices, creating a soup that is both comforting and sophisticated. Perfect for special occasions or a delightful indulgence on any day.

Nutritional Information: Calories: 380 | Fat: 28g | Carbohydrates: 10g | Protein: 23g

Conclude your culinary journey with this Creamy Lobster Bisque Delight, a gastronomic escapade that marries flavors and textures in perfect harmony. Delight your taste buds and impress your guests with this sumptuous delicacy that will undoubtedly leave a lasting impression.

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Hi! I’m Margaret!

A passionate home cook and food lover who loves nothing more than sharing my favourite recipes with the world.




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