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Roasted Pepper and Lobster Bisque

I love this roasted pepper and lobster bisque! It’s comfort food goodness at it’s best.

It’s perfect for a rainy day or chilly night. It could also be used as a main course for a fancy dinner. I would serve it along side some delicious fresh baked bread and a flavorful side salad.

This soup has a lobster stock, roasted pepper and cream base and is filled with hunks of delicious poached lobster tail. The combination of flavors is an absolute favorite of mine.

I used a combination of roasted yellow and red pepper in this recipe because I had it on hand, however, you can use a jarred roasted red pepper when making this and it will change the color of the broth to a more reddish color but the taste will be the same and of course it will still be delicious.

I had some roasted pepper and lobster bisque at a restaurant a few months ago and decided then and there that I would recreate the soup recipe. So I took note of the flavors running through the soup and used them as inspiration for this soup.

What you need to make roasted pepper and lobster bisque:

Serves 4

For the lobster Stock:

For bisque:

Instructions

To make the stock:

  1. In a large pot, add water, salt, cayenne pepper, shallots or onions, whole peppercorns and bay leaves and bring to a boil then reduce to a simmer.
  2. Add the lobster tails and gently poach lobster for 2 minutes, we are not fully cooking the lobster at this point but want to loosed then meat from the shells.
  3. Remove the lobster tails from liquid and remove the meat from the shells.
  4. Set the meat aside and return the shells back to the pot.
  5. Simmer for 30 minutes.
  6. Strain the shells and all other solid ingredients from the liquid, leaving only the stock behind and set stock aside.

To make the soup:

Here are a few other recipes you may love:

Dill Bacon and Potato Soup
Cabbage Roll Soup
Instant Pot Sausage, Kale and White Bean Soup
Instant Pot Butternut Squash Soup

Print

Roasted Pepper and Lobster Bisque

A rich and delicious roasted pepper and lobster bisque.
Course Dinner, Main Course, Soup
Cuisine Dinner, main course, Soup
Keyword Christmas, Dinner, Fall, lobster, main, main course, Soup, Thanksgiving
Prep Time 10 minutes
Cook Time 50 minutes
Servings 4 people

Ingredients

  • For the lobster stock:
  • 8 cups water
  • 1 1/2 teaspoons salt
  • dash cayenne pepper
  • 2 shallots or 1 onion – quartered
  • 1 teaspoons whole peppercorns
  • 2 bay leaves
  • 2 lobster tails
  • For the bisque:
  • 3 tablespoons salted butter
  • 1 cup celery – finely diced
  • 1 cup shallots or onion – finely diced
  • Lobster stock
  • 1 cup roasted red bell pepper or roasted bell peppers skin removed
  • 1 1/2 cups half and half
  • 1/2 cup cream
  • pinch of salt
  • 1 teaspoon dried parsley
  • Poached lobster meat

Instructions

  • To make the stock:
  • In a large pot, add water, salt, cayenne pepper, shallots or onions, whole peppercorns and bay leaves and bring to a boil then reduce to a simmer.
  • Add the lobster tails and gently poach lobster for 2 minutes, we are not fully cooking the lobster at this point but want to loosed then meat from the shells.
  • Remove the lobster tails from liquid and remove the meat from the shells.
  • Set the meat aside and return the shells back to the pot.
  • Simmer for 30 minutes.
  • Strain the shells and all other solid ingredients from the liquid, leaving only the stock behind and set stock aside.
  • To make the bisque:
  • In another pan, add the butter, celery and shallots or onion and sauté for a few minutes until softened.
  • Add the lobster stock to the pan along with the bell pepper, half and half, cream, salt and parsley.
  • Simmer for 10 minutes or until the celery and onions are completely softened.
  • For a smooth soup, use an immersion blender to blend bisque.
  • Turn heat off then dice lobster tails and add in the meat to the bisque and stir. The heat from the bisque will finish cooking the lobster tails.
  • Taste and adjust salt and pepper to preference then serve.


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