This rich bacon lobster bisque takes about 20 minutes to cook and uses less than 10 ingredients, making it one of the simplest versions of lobster bisque you’ll find – lazy, even. Traditional lobster bisque starts by creating your own stock, but this recipe skips that step by using clam juice, which offers a similar flavor.
I can’t even tell you how delicious this is. Why bacon? Why not? But really I thought about how every good clam chowder starts with a hunk of salt pork, and I wanted to bring that flavor in, in my own way, to lobster bisque which is one of my favorite hot meals to eat in pretty much any season! I know you’ll enjoy this, so please try it and let me know what you think!
If you can’t tell, I’m also really proud of how these photos came out because sometimes (most of the time) recipes don’t look as good with me behind the camera, as they taste. But I feel like these do this recipe justice, which is insanely delicious and even easy!
Bacon Lobster Bisque
This rich bacon lobster bisque takes about 20 minutes to cook and uses less than 10 ingredients, making it one of the simplest versions of lobster bisque you’ll find – lazy, even. Traditional lobster bisque starts by creating your own stock, but this recipe skips that step by using clam juice, which offers a similar flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 cups 1x
Ingredients
- 3 slices of bacon
- 1 small onion, chopped (about 1/2 cup)
- 2 tbsp arrowroot flour
- 1 cup clam juice
- 1 cup chicken stock
- 1 tbsp tomato paste
- 1 cup heavy cream
- 1 ½ tbsp sherry (don’t skip)
- 8 oz lobster meat (defrosted if frozen)
- 1/4 tsp salt (or more, to taste)
- ⅛ tsp ground black pepper
Instructions
- In a large sauce pot over medium heat, add bacon, then onions, and cook for 5 minutes until onions are soft and bacon is crispy, then remove bacon (set aside), add arrowroot flour slowly and mix for about 1 minute.
- Add clam juice, stock, tomato paste, and heavy cream, and bring to a simmer, then reduce to medium-low and let simmer for about 10 minutes until thickened, stirring often.
- Add sherry and lobster, and cook for about 1 more minute until lobster is hot, then add bacon back in and use an immersion blender to combine everything. Add salt and pepper as advised or to taste.
- Optional: If you want a smooth bisque, you can skip the immersion blender and simply add the lobster and bacon, but to get that rich bacon lobster bisque flavor it’s recommended that you blend. Try it both ways if you’re not sure! Keep in mind, I like my orange juice with HIGH pulp.
Nutrition
- Serving Size: 1 cup
- Calories: 323
- Sugar: 2g
- Fat: 29g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 17g
2 comments
What type of Sherry did you use?
Would this work with crab too?
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