Looking for a dish that is fit for celebrations? This smoked salmon and lobster tail bisque is as delicious as impressive looking. Best of all, it comes together in only 30 minutes. It's a perfect starter course for New Year's Eve, a dinner date, or any special occasions.
For years, we've stayed home on NYE because of my husband's job. As a fire investigator, he rotates his on-call duty and somehow he always gets NYE. It would really stink if he had to leave mid-celebration. So, we rather not take the risk and we stay home.
But, we always make the night special with good food. Good food fixes everything, right?
This year, we'll start the night with this yummy smoked salmon bisque. The husband is extra lucky because I'm not a lobster fan so he'll get mine. For the second course, I'll be dipping crusty bread into mushrooms julienne and he'll get Spanish garlic shrimp (I don't like shrimp either).
For the main dish, we'll have veal rollups with smoked cheese. Let's just hope my husband doesn't get called for an investigation because that would be too much smoke for one evening, ha.
How do you celebrate NYE? Do you get together with friends, go out, or stay at home?
Ingredients:
For the bisque
- butter
- leeks
- clove
- all-purpose flour
- clam juice or vegetable broth
- smoked salmon
- crushed tomatoes or tomato sauce
- fresh or dried parsley
- fresh dill
- smoked paprika
- Old Bay seasoning
- crushed red pepper
- heavy cream
- whole milk
- sherry or white wine (optional)
- salmon fillet
For the lobster tails
- lobster tails (fresh or frozen)
- Olive oil
- Melted butter
How to make it:
For the bisque
- In a saucepan, melt the butter over medium heat. Add leeks and garlic and saute until leeks are soft.
- Add the clam juice, smoked salmon, crushed tomatoes, parsley, dill, pepper, smoked paprika, Old Bay seasoning, and red pepper flakes. Cook until heated through.
- Put flour in a small bowl. Slowly add the milk, beating with a wire whisk until smooth. Mix in the heavy cream. Stir the mixture into the soup.
- Add fresh salmon and salt and simmer for 10 more minutes.
- Using an immersion blender or a food processor, purée the soup until smooth. You can leave some chunks or not purée at all if you like chowder-like soup.
For the lobster tails
- If using frozen, taw your tails by dropping them into cold water for at least 30 minutes. You’ll know that the tails are ready when they feel flexible.
- Preheat oven to 375 degrees Fahrenheit. Next, with shears or a sharp knife cut lengthwise through the top of the lobster shell starting from the base and going toward the end of the tail.
- Remove the digestive tract once you’ve cut through the shell (the dark-colored vein that runs along the length of the tail).
- Then carefully pry the shell open with your hands. Starting at the base of the tail (the wide end), begin carefully loosening the meat from the bottom of the shell, but be sure to keep the meat attached at the tail end of the shell.
- Next, lift the meat through the opening and place it on top of the shell.
- Place the tails on a baking pan. Rub the meat with olive oil and sprinkle with smoked paprika for great flavor and color.
- Bake the tails for exactly 1 to 1 ½ minute per ounce. You’ll know that tails are done when the meat is white and firm with no gray coloring or translucency.
- Serve the tails with bisque and melted butter.
Related Recipes:
- Irish Lobster Mac and Cheese
- Smoked Salmon Quiche
- Fettuccine and Smoked Salmon in Vodka Sauce
- Cuban Marinated Grilled Salmon
- Chinese Pan-Fried Salmon
- The Best Crusted Salmon
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Smoked Salmon and Lobster Bisque Recipe
EQUIPMENT
- Shears or a sharp knife
- baking pan
Ingredients
For the bisque
- 2 tablespoons butter
- 1 cup thinly sliced leeks
- 1 garlic clove, minced
- 1 ½ tablespoons all-purpose flour
- 16 oz. clam juice or vegetable broth
- 2-3 oz. smoked salmon, chopped
- 1 cup crushed tomatoes or tomato sauce
- 1 tablespoon chopped fresh or dried parsley
- 1 tablespoon chopped fresh dill
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon Old Bay seasoning
- A pinch of crushed red pepper
- ½ cup heavy cream
- ½ cup whole milk
- Shot of sherry or white wine, optional
- 1 salmon fillet, about 4 oz., chopped
- 1 teaspoon salt
For the lobster tails
- 2 lobster tails, fresh or frozen, about 4 oz. each
- Olive oil
- Melted butter
Instructions
For the bisque
- In a saucepan, melt the butter over medium heat. Add leeks and garlic and saute until leeks are soft.
- Add the clam juice, smoked salmon, crushed tomatoes, parsley, dill, pepper, smoked paprika, Old Bay seasoning, and red pepper flakes. Cook until heated through.
- Put flour in a small bowl. Slowly add the milk, beating with a wire whisk until smooth. Mix in the heavy cream. Stir the mixture into the soup.
- Add fresh salmon and salt and simmer for 10 more minutes.
- Using an immersion blender or a food processor, purée the soup until smooth. You can leave some chunks or not purée at all if you like chowder-like soup.
For the lobster tails
- If using frozen, taw your tails by dropping them into cold water for at least 30 minutes. You’ll know that the tails are ready when they feel flexible.
- Preheat oven to 375 degrees Fahrenheit. Next, with shears or a sharp knife cut lengthwise through the top of the lobster shell starting from the base and going toward the end of the tail.
- Remove the digestive tract once you’ve cut through the shell (the dark-colored vein that runs along the length of the tail).
- Then carefully pry the shell open with your hands. Starting at the base of the tail (the wide end), begin carefully loosening the meat from the bottom of the shell, but be sure to keep the meat attached at the tail end of the shell.
- Next, lift the meat through the opening and place it on top of the shell.
- Place the tails on a baking pan. Rub the meat with olive oil and sprinkle with smoked paprika for great flavor and color.
- Bake the tails for exactly 1 to 1 ½ minutes per ounce. You’ll know that tails are done when the meat is white and firm with no gray coloring or translucency.
- Serve the tails with bisque and melted butter.
Notes
- Drizzle lobster tails with fresh lemon juice if you prefer.
- Add your favorite hot sauce to the soup if you like it spicy.
Christina Makri says
OMG! All my favorites in one dish! Thank you so much for sharing at Sweet Inspiration Link Party. Happy New Year 🙂
Jas says
Glad I hit all your favorites, Christina! XOXO
Jennifer Dawn says
This looks amazing! It's a rare treat, but I love lobster! I'm featuring your recipe for this week's link party.
Jas says
Thank you so much, Jennifer! It's an honor. 😀
Leanna says
Totally amazing recipe. This is chef quality cuisine, so beautiful.
Jas says
Awe, thank you, Leanna! That is so sweet of you to say. 🙂
Carrie @ Carrie's Home Cooking says
Thanks for sharing on the Whisk It Wednesday link party at Carrie's Home Cooking. Tomorrow when this week's party starts you will be one of our featured links. I hope to see you there again. Merry Christmas! - Carrie @ Carrie's Home Cooking
Jas says
Thank you so much! What an honor. 😀 Wishing you a wonderful holiday season!
Amber Harrop says
This looks like the perfect start to a Holiday feast I love it Jas
Jas says
I'm thrilled you love it! Thank you for the review, Amber!
Sheri says
Wow. This makes me hungry. Thanks for joining the To Grandma's House We Go link party!
Jas says
Glad to hear! Thank you!!!
Kelly @ Kelly Lynns Sweets and Treats says
So luxurious!! Mmmmm 🙂 Thanks for sharing at Friday Frenzy Link Party! PINNED!
Jas says
Thanks, it really is!
Miz Helen says
This will be a very special dish for a special evening Jas. I just pinned it and will be making this very soon, I love Lobster Bisque, I am drooling! Hope you have a fantastic week and thanks so much for sharing with us at Full Plate Thursday!
Come Back Soon
Miz Helen
Jas says
Thank you, Miz Helen. It sure is very tasty. Thanks for the 5-star review too!
Amy (Savory Moments) says
Oh Goodness! I’m drooling so much right now. This looks absolutely amazing.
Jas says
Lol, thanks Amy! It tastes even better than it looks 😀
Leslie says
Mmmmmm. This looks so good! We stay in on NYE too, though more because of the little ones. Definitely going to save this recipe for the day when we can stay home to enjoy each other's company. Thanks so much for sharing at the #happynowlinkup!
Jas says
Thank you, Leslie! Hope you won't have to wait too long before you can try it. 😉 Wishing you happy holidays!
Life Diet Health says
What gorgeous photos and if I ever needed to cook lobster I'm sure this recipe would be my first choice! Thanks for sharing at Fiesta Friday - don't forget to link up so your readers can come and join the party! 🙂
Jas says
Awe, I appreciate that very much! 😀 Thanks for stopping in and happy holidays!
Judith Graber says
Such as elegant salmon bisque topped with a lobster tail. I love both but never had them together like this (I would eat your lobster tail). Lovely presentation and a dish I would enjoy serving to someone special. Thanks for sharing your bisque with Fiesta Friday!
Jas says
Thank you, Judith! I appreciate your kindness. 😀 Happy holidays!
Michelle Frank | Flipped-Out Food says
Oh, my goodness, JAS!! My hubster and I are going to be alone on New Year's Eve, and we've been feverishly planning out what we're going to eat. (I think we're up to about 30 things now??? HA!) THIS looks like the most amazing thing to kick off our epic NYE dinner. Lobster bisque is my FAVE!!
Jas says
Sounds like you'll have a feast! I'm coming over and bringing my fork, ha! This bisque has truly an amazing flavor. Hope you like it. 😀 Happy holidays!
Rhonda says
OMG, I shouldn't have visited you on an empty stomach. This bisque looks delicious. Perfect comfort food that I will be treating myself to. I'm Pinning this one! Thanks for sharing on Sunday's Best.
Jas says
Haha. 😀 Thanks, Rhonda! Really appreciate it. XO
Bellybytes says
I love lobster and I love bisque so I will definitely try this one out while the weather still allows us to enjoy a nice hot soup. But I'm intrigued - why would you go through all this trouble to make something you don't like eating? Especially on NYE. Well, whatever.... Wish you well for the new year though and hope you get to eat what you really love.
Jas says
I appreciate your honesty! 😀 I also appreciate food even if I don't personally like it. Cooking is never a trouble for me (OK, sometimes it is, lol) and if my husband likes it, I'm making it. I wouldn't withhold good food from him or my readers just because I don't like it. 🙂 Hope that makes sense.
In this case, it's just a lobster. I LOVE the bisque.
Thanks for stopping in and happy holidays!
Audrey says
Oh my! What a deliciously decadent treat this would be. I'll have to keep my eye on lobster prices.
Jas says
Thanks, Audrey! Aldi has them on sale sometimes. Check out their chest freezer. 🙂
Jhuls @ The Not So Creative Cook says
This dish looks fantastic!!! This will be a sure hit in every home. Thanks for sharing!
Jas says
Thanks, Jhuls! Happy holidays!
Lisa says
This looks like a fabulous special occasion bisque. My family is Italian and we celebrate the Feast of the 7 Fishes on Christmas Eve. I love the idea of making this as part of that meal. Thanks for the recipe. Pinned it!
Love from Munchkintime.com says
Looks delicious, pinning!
Miss Food Fairy says
Jas, this salmon & lobster bisque looks absolutely amazing! If I had some fresh seafood handy I'd be making this right now for dinner. I've had to pin it immediately for making this, hopefully New Years! 🙂 Thanks for sharing on the linkup 'Cooking & Crafting with J&J'
Jas says
Thank you so much! I'm glad you like it 🙂