Rich and decadent, Lobster Bisque is the perfect way to celebrate this Valentine’s Day. Easy to make and inexpensive, your special someone will think you spent hours in the kitchen.
Lobster is fancy pants. It is. If someone serves you lobster, in any form, you tend to gasp a little. Even if it’s just an internal gasp but it’s there. You’re a little impressed. Unless you’re allergic to shellfish then your gasp has a completely different meaning. But other than the fact that your throat may close up and you may burst out in hives….you have to admit, you’re still a little wowed that your hosts thought to whip up some lobster for you. Am I right? Because it’s spendy. And they probably blew their whole paycheck on dinner for you that night.
I feel all warm and fuzzy when I eat lobster, especially if it’s something as velvety and creamy as this Lobster Bisque. And I usually only order Lobster Bisque when I go out to a restaurant, I had no idea it was so easy and inexpensive to make. This was on the table in just under an hour and I didn’t even break the bank to buy all the ingredients.
ALDI has frozen lobster tails right now just in time for Valentine’s Day. This is the perfect opportunity to blow your sweetheart’s mind by whipping up a batch and serving it to them with a glass of chardonnay. It’s the perfect pairing and you can pick that up at ALDI too! In fact, you can get all of your ingredients to make this amazing Lobster Bisque at your local ALDI and save a ton of cash. And you can either use that extra cash to buy your Valentine a spectacularly amazing gift OR you can buy YOURSELF a spectacularly amazing gift. It’s your call.
The Lobster Bisque comes together in no time and the flavor can’t be beat. It has a slight kick so if you don’t like spicy food you can leave out the cayenne pepper. It’s not super spicy, it just gives it a little extra depth of flavor. The hit of cream at the end makes the bisque super velvety but doesn’t amp up the calories so it’s easy on the waistline, too.
This recipe makes about 6-8 servings so you could easily cut the recipe in half and have two hearty dinner servings if you’re planning a romantic dinner for two. Or you can make the recipe as is and freeze the rest in individual portions for romantic dinners for one, two, three or whatever in the future. But it’s so ridiculously tasty, I doubt you’ll need to ever freeze it. And if you’re looking for a dessert to top off the evening, try my Flourless Chocolate Cake, it’s equally easy and impressive.
Disclaimer: This post was sponsored by ALDI, all opinions and statements are my own.
*Some of these items are Special Buy or Seasonal items that are only in stores for a limited time and may no longer be available.
Easy Lobster Bisque
- Lobster Bisque
- Makes 6-8 servings
- 4-4 ounce Maine lobster tails, split in half
- 2 cups water
- 1 tablespoon kosher salt
- 2 tablespoons extra virgin olive oil
- 1 vidalia onion, diced
- 1 fennel bulb, sliced thin
- 1 garlic clove, crushed
- 2 tablespoons tomato paste
- 2 cups dry William Wright Chardonnay or other dry white wine
- 1 tablespoon fresh thyme
- 1 bay leaf
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 3 cups Fit & Active reduced sodium chicken broth
- 1-14 ounce can Happy Harvest fire roasted diced tomatoes
- 1/4 cup Friendly Farms heavy whipping cream
- 1/2 cup Friendly Farms half and half
- 1 teaspoon fresh lemon juice
- In a large pot, steam the lobster tails, shell-side down, in salted water for approximately 5 minutes or until they are cooked through. Using tongs, transfer the tails to a plate and allow to cool. Reserve the steaming water for the stock.
- When the lobster is cool enough to handle, remove the meat from the shells and set aside.
- In a large pot, heat the olive oil over medium-high heat. Add the onion and cook until translucent. Add the fennel and cook until softened. Stir in the garlic and continue cooking for 1 minute. Add the tomato paste and cook until it the mixture becomes a deep burgundy color.
- Add the wine to the pot and deglaze, scraping the bottom of the pan to release the brown bits. Stir in the thyme, bay leaf, paprika, cayenne pepper, chicken stock, reserved steaming liquid and tomatoes. Return the shells to the pot and allow the mixture to simmer for 45 minutes.
- Remove the shells from the broth and blend the mixture with an immersion blender until smooth. Stir in the cream, half and half and lemon juice. Chop the lobster meat into bite size pieces and divide among your soup bowls. (I like a lot of lobster meat in mine.) Ladle the soup over the lobster meat and serve immediately. Garnish with fennel fronds if desired.