Smoked Lobster Bisque
As you can see, my baby girl is all grown now, but since I still love taking care of her, I made Smoked Lobster Bisque for her and her boyfriend to enjoy.
When my daughter was about 8 she asked for a bite of my lobster bisque in a restaurant while we were on vacation and was instantly hooked.
She even ordered it at every single restaurant the remainder of our trip!
I am sure there is a proper way of making this soup, and I am certain I am putting my own home-cook spin on it.
But I can 100% assure you it is freaking amazing!
Here is my easy, home version of Smoked Lobster Bisque…
I am starting with 6 lobster tails. It really depends on the size, these are on the smaller side so 4 larger tails would work too.
But hey, you can never have too much lobster so use as much as you can 🙂
Cut the back of the shells with kitchen scissors if they didn’t come cut already.
And put them in a cast iron skillet or foil pan.
Add two 14 ounce cans of chicken broth and place on the smoker set to 225 degrees for an hour and a half.
Chicken broth is what I am using because my store didn’t have any sort of seafood broth.
And I chose to add the broth as the lobster smokes to bring even more flavor, both from the smoker and the lobster shells.
Once the lobster is cooled, remove the lobster meat.
But save a few of the bigger shells (stay tuned) and save the broth.
The base of this soup is onions, carrots, celery, and a red pepper.
Dice them and cook them in a large soup pot over medium heat for about 12 minutes with some olive oil.
Season with kosher salt and pepper too.
Next add in garlic, Worcestershire sauce, tabasco, the reserved chicken broth, fresh thyme, Old Bay, white wine, and a few of the lobster shells.
Bring this to a boil and simmer for 10 minutes.
The lobster shells will be removed, but they add even more flavor.
Once the lobster shells are removed, use an immersion blender to blend this until very smooth.
Then add in a pint of heavy cream and let that simmer for 5 to 10 more minutes.
Taste for seasoning and add more Old Bay if needed.
Then goes in the lobster!
Serve Smoked Lobster Bisque with some slices of french bread for dipping and some extra thyme leaves over top if desired.
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More recipes to try like Smoked Lobster Bisque!
Smoked Poblano Corn Chowder
Italian Sausage Gnocchi Soup
Traeger Caramelized Onion Bacon Dip
Creamy Asiago Mushroom Soup
Mexican Street Corn Soup
More Traeger Smoker Recipes to try like Smoked Lobster Bisque!
I am highly addicted to my Traeger, and really all of my outdoor cooking appliances.
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Smoked Lobster Bisque
Smoked Lobster Bisque is a unique version of lobster bisque using smoked lobster tails for an extra flavorful soup!
- 4 to 6 lobster tails (depending on size, I used 6 smaller tails)
- 2 14 oz cans chicken broth
- 1 Tbsp olive oil
- 2 onions (medium size) diced
- 1 red bell pepper diced
- 3 carrots (medium size) peeled and diced
- 3 celery stalks diced
- kosher salt, pepper
- 5 cloves garlic minced
- 1 1/2 Tbsps fresh thyme leaves
- 1 1/2 Tbsps Old Bay seasoning
- 1 Tbsp worcestershire sauce
- 8 to 12 dashes Tabasco sauce
- 1 cup white wine or sherry wine
- 1 pint heavy cream
Put the lobster tails in a cast iron skillet or foil pan (cut down the center of the shell with kitchen scissors if not cut already). Add the chicken broth to the pan and put on the smoker set to 225 degrees for 1 1/2 hours. Remove the lobster tails and once cool cut the lobster meat into chunks and set aside the broth and the lobster meat.
Set a soup pot over medium heat and add the olive oil. Once hot add the diced onions, red bell pepper, carrots, celery, kosher salt, and pepper. Cook 12 to 14 minutes, stirring occasionally.
Add the garlic to the pot and cook 1 minute. Then add the fresh thyme, Old Bay, worcestershire sauce, Tabasco sauce, wine, and the reserved chicken broth from earlier. Bring to a boil and reduce heat to simmer for 10 minutes.
Optional: Add some of the lobster shells for extra flavor and then remove and discard them.
Using an immersion blender, blend the soup until smooth in the pot.
Note: If you do not have an immersion blender this can be done in small batches in a blender or food processor. Very important to let it cool before putting the lid on, hot liquid can cause the lid to explode off.
Add the heavy cream and bring back to a boil. Reduce the heat and simmer 5 to 10 more minutes. Add in the cooked lobster and taste for seasoning. Add more kosher salt, pepper, Old Bay, and/or Tabasco if needed.
Serve with more thyme leaves over top if desired.