Easy Lobster Bisque

Looking for the perfect Valentine’s Day dinner to romance your sweetie? Well, look no more because Oliver’s is ready to be your wingman! With decadent ingredients at affordable prices, anyone can put together a romantic dinner without a reservation. Lobster Bisque is usually reserved for ultra-fancy restaurants, but with tender lobster tails on sale at Oliver’s, you can bring the 5-star experience straight to your dining room! This creamy soup is loaded with buttery lobster meat and bursting with seafood flavor. We love it as a sinfully delicious lunch or as the first course in a night of at-home extravagance!

*Prices good through 2/16/21.

  • Serves: 2-4 servings
  • Prep Time: 20 minutes
  • Cook Time: 1 hour

Ingredients

  • 2 (10oz/ea) Wild Caught Lobster Tails
  • 1 small Yellow Onion, minced
  • 2 stalks Celery, minced
  • 1 Large Carrot, minced
  • 2 Garlic Cloves, smashed
  • 4 Roma Tomatoes, chopped
  • 2 c. Fish Stock
  • 1 c. Chicken Stock
  • 1/2 c. Dry White Wine
  • 2 tbsp. Sherry
  • 1 c. Heavy Cream
  • 5 tbsp. Unsalted Butter, divided
  • Salt & Black Pepper

Instructions

  1. Heat 2 tablespoons of butter in a large Dutch oven or soup pot over medium heat. When butter is sizzling, add onion, celery, and carrot; cook mire poix until golden, then add chopped tomatoes and caramelize briefly. Raise heat to medium-high, and add white wine to pot, scraping bottom of pan with a spoon to release any fond. Add lobster tails, fish stock, and chicken stock; cover and bring to a boil, then reduce heat to a simmer.

  2. Cook for about 15 to 20 minutes or until lobster meat is firm and opaque. Uncover pot, and remove tails to cool, and leave pot uncovered; reduce soup for an additional 15 to 20 minutes. When tails are cool enough to handle, carefully pick out the meat, leaving in large chunks if possible. Heat a medium frying pan on medium-high heat. Add remaining butter to pan with lobster, and season the meat with salt and black pepper to taste. Fry meat briefly on all sides, then add sherry and cook until alcohol has evaporated.

  3. Remove from heat and, Using and immersion blender or other heat-safe blender, puree soup until smooth, then stir in cream and fried lobster meat with the pan sauce. Season to taste with salt and pepper - serve immediately.

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