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Roasted Red Pepper and Lobster Bisque Recipe

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4.1 from 54 reviews

This roasted red pepper and lobster bisque is a luxuriously creamy and deeply flavorful soup, perfect for special occasions. It combines sweet lobster meat, smoky roasted red peppers, and a velvety cream base to create an elegant, restaurant-quality seafood bisque that warms and impresses.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Seafood

  • 2 lobster tails (about 8–10 oz meat), cooked and chopped

Base and Vegetables

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper (optional)
  • 1 cup roasted red peppers (jarred or homemade), chopped

Liquids and Seasonings

  • 3 cups seafood stock (or chicken stock)
  • ½ cup dry white wine
  • 1 cup heavy cream
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper
  • 1 tablespoon lemon juice

Garnish

  • Fresh parsley or chives, for garnish

Instructions

  1. Heat fat: Heat butter and olive oil in a large pot over medium heat to create a flavorful base for the bisque.
  2. Sauté onion: Add the diced onion and cook for 4–5 minutes, until softened and translucent, releasing sweet aroma.
  3. Add garlic: Stir in minced garlic and cook for 30 seconds until fragrant but not browned to avoid bitterness.
  4. Incorporate spices: Add tomato paste, smoked paprika, dried thyme, and optional cayenne pepper; cook for about 1 minute to develop spice flavors.
  5. Deglaze with wine: Pour in the dry white wine and simmer for 2–3 minutes to reduce slightly and concentrate flavor.
  6. Add peppers and stock: Stir in chopped roasted red peppers and seafood stock, then bring the mixture to a gentle simmer.
  7. Simmer soup: Let the soup simmer uncovered for 15 minutes to meld the flavors and soften ingredients.
  8. Blend until smooth: Using an immersion blender or countertop blender, blend the soup until completely smooth and creamy in texture.
  9. Finish with cream and seasonings: Stir in heavy cream, salt, black pepper, and lemon juice to balance richness and brightness.
  10. Add lobster meat: Gently fold in the cooked lobster meat and warm through for 3–4 minutes without boiling to keep delicate texture.
  11. Serve and garnish: Ladle the bisque into bowls and garnish with freshly chopped parsley or chives for color and freshness.

Notes

  • Use kitchen shears to easily remove lobster meat from shells for less mess and better portions.
  • Substitute shrimp if lobster isn’t available for a different but still delicious seafood bisque.
  • For deeper flavor, simmer lobster shells in the stock beforehand to impart richer seafood notes.
  • Avoid boiling the soup after adding cream to maintain a smooth, velvety texture and prevent curdling.
  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Roasting, Stovetop
  • Cuisine: French-American
  • Diet: Gluten Free

Find it online: https://dishestocook.com/roasted-red-pepper-and-lobster-bisque-recipe/