Smoked Salmon and Lobster Bisque 

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

1. In a saucepan, melt the butter over medium heat. Add leeks and garlic and saute until leeks are soft.
2. Add the clam juice, smoked salmon, crushed tomatoes, parsley, dill, pepper, smoked paprika, Old Bay seasoning, and red pepper flakes. Cook until heated through.
3. 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.
4. Add fresh salmon and salt and simmer for 10 more minutes.
5. 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

1. 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.
2. 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.
3. Remove the digestive tract once you’ve cut through the shell (the dark-colored vein that runs along the length of the tail).
4. 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.
5. Next, lift the meat through the opening and place it on top of the shell.
6. Place the tails on a baking pan. Rub the meat with olive oil and sprinkle with smoked paprika for great flavor and color.
7. 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.
8. 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

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Smoked Salmon and Lobster Bisque Recipe

By Jas

This smoked salmon and lobster bisque is delicious, impressive looking, and it comes together in only 30 minutes.

5 from 6 votes

Rate this Recipe Pin Recipe Print Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Soup

Cuisine French

Yields 2 servings

Calories 718 kcal

EQUIPMENT

• saucepan
• Shears or a sharp knife
• baking pan

Ingredients

1x2x3x

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

Cook ModePrevent your screen from going dark

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.

Nutrition

Calories: 718kcal (36%) | Carbohydrates: 43g (14%) | Protein: 39g (78%) | Fat: 43g (66%) | Saturated Fat: 18g (90%) | Cholesterol: 221mg (74%) | Sodium: 2852mg (119%) | Potassium: 1274mg (36%) | Fiber: 3g (12%) | Sugar: 16g (18%) | Vitamin A: 2355IU (47%) | Vitamin C: 22.9mg (28%) | Calcium: 230mg (23%) | Iron: 3.4mg (19%)

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