Lobster Bisque at The Little Shop of Olive Oils

Butter Infused Lobster Bisque


  • 2 lobster tails, shells removed and meat chopped
  • 2 tablespoons Butter-infused Extra Virgin Olive Oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups seafood or vegetable broth
  • 1 cup heavy cream
  • 1/4 cup dry white wine
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  • In a large pot, heat the butter-infused extra virgin olive oil over medium heat. Add the chopped onion and garlic, and sauté until they are soft and translucent.
  • Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 2 minutes to create a roux.
  • Slowly pour in the dry white wine, stirring continuously to avoid lumps.
  • Add the chopped lobster meat to the pot and cook for a few minutes until it starts to turn opaque.
  • Pour in the seafood or vegetable broth, and bring the mixture to a gentle simmer. Let it cook for about 10-15 minutes to allow the flavors to meld.
  • Using an immersion blender or a regular blender, carefully blend the mixture until smooth and creamy.
  • Return the blended mixture to the pot and stir in the heavy cream. Continue to cook over low heat, stirring occasionally, for an additional 5-10 minutes.
  • Season the bisque with paprika, cayenne pepper, salt, and pepper. Adjust the seasonings to your taste preferences.
  • Once the bisque is heated through and well-seasoned, ladle it into serving bowls.
  • Garnish each bowl with a sprinkle of fresh chopped parsley.
  • Serve the lobster bisque with butter-infused EVOO alongside some crusty bread for a complete and delicious meal.
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