Instant Pot Lobster Bisque
4
servings5
minutes1
hour45
minutes471
kcal9
8
43
4
I first had lobster bisque around 20 years ago at the Federalist restaurant in Boston. I immediately fell in love with the dish. The great thing about this very “fancy” dish is that it is remarkably easy to make in an Instant Pot or pressure cooker and it utilizes something you’d typically throw away (the lobster shell) as one of it’s primary ingredients.
Ingredients
2 cups heavy whipping cream (475mL)
10-12 oz lobster shells, broken into pieces (300g)
1 cup dry white wine (237mL)
1 medium yellow onion, sliced (about 1/2 cup or 110g)
2 TB tomato paste (30g) *see note
1 pinch ground cayenne pepper
1 sprig fresh tarragon – 15-20 leaves *see note
1 TB red wine vinegar (15mL) – optional
1/4 tsp xanthan gum *see note
lobster tail, chopped – optional *see note
Directions
- Add cream, lobster shells, wine, onion, tomato paste, cayenne pepper and tarragon to Instant Pot or pressure cooker. Cook at high pressure (15psi if using a pressure cooker) for 45 minutes. Allow pressure to release naturally.
- Remove large pieces of lobster and onion with a slotted spoon or pair of tongs, then strain the liquid into a small pot.
- Simmer over medium heat, stirring periodically, until the soup has reduced by a third, adding salt to taste.
- If you want to add a little “brightness” to the soup, add 1 TB red wine vinegar.
- To further thicken the bisque and to emulsify any fat that may have separated, blend or whisk in 1/4 tsp xanthan gum. *see note below
- If you really want to be fancy, add a couple ounces of chopped lobster tail to your bowls before ladling in the bisque.
Recipe Video
Notes
- Nutritional information is based on a serving size of approximately 2/3 cup or 150mL
- You can use dried tarragon as well, in which case you’d need to estimate about 15-20 leaves worth
- If you really want to amp up the taste of this bisque, substitute one or both of the tablespoons of tomato paste with Taste 5 Umami Bomb
- I recommend adding the xanthan gum while blending or using an immersion blender on the soup. If you use perfected xanthan gum, it will mix fine just using a whisk.
- Adding additional lobster tail will add some extra protein (not calculated in the macros) and make this dish even classier, albeit more expensive.
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I did this today for my wife’s 46 year anniversary for putting up with me. We baked four warm water lobster tails and had two for lunch. Then froze the shells and pressure cooked them. I was a little worried because the pressure maxed out at 13 pounds. Shouldn’t have worried it is currently reducing and tastes GREAT. I’ll grill a large Ribeye to split for supper with a soup course first! Thank you for this recipe.
I’m so happy to hear that you like it.
This may be a naive question, but is it 10 to 12 Oz of lobster shells, or 10 x 12 Oz lobster shells. Trying to estimate how many 4 Oz tails I need in order to have enough shell left over for my bisque.
Great vids BTW. Keep ’em coming.
In total, 10 to 12 oz of lobster shells. Weigh the shells only, not the meat.