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:
- 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 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 soup:
- 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.
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
Roasted Pepper and Lobster Bisque
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.