Easy Lobster Bisque with Crumbled Bacon (Instant Pot)
A beautiful bowl of Lobster Bisque cooked in the Instant Pot and topped with crumbled bacon.
Servings: 8 bowls
Calories: 286kcal
Ingredients
- 2 lbs Lobster tails approx. 6
- 2 Carrots diced
- 3 stalks Celery diced
- 4 Cippoline onions diced
- 1 clove Garlic chopped
- 14 oz Chicken bone broth
- 14.5 oz Tomatoes diced
- 1 Tbsp Butter
- 1 Tbsp Old Bay seasoning
- 1 tsp Dill fresh or dried
- Black pepper fresh ground
- 1 pint Heavy cream
- 2 slices Bacon precooked, chopped
Tools
Instructions
- Gather ingredients and tools.I have bacon on hand already cooked, if you are using uncooked bacon you should cook it now, and set aside to add to soup later.
- Prepare your lobster tails. Using heavy-duty kitchen shears, cut down the back and underside of the shells, and through the center flipper. Use a sharp heavy knife and slice through the meat, separating the halves.
- Chop the vegetables into small, even-sized dice. It's important for the cook that everything is cut to roughly the same size.
- In the inner pot of your Instant Pot, add the butter and chopped vegetables.
- Turn the pot on sauté. Cook, stirring often with a silicone spatula, until the onions and celery are translucent. Don't let the veggies brown. If it looks like they are starting to caramelize, you can adjust the temp by turning off sauté and letting the pot cool a bit, while continuing to stir.
- When vegetable mix is cooked, add the tomatoes and stir to combine.
- Add in stock, Old Bay, dill, and a crack of fresh black pepper.
- Stir to combine. Then lay in the cut lobster tails, slightly submerging them.
- Close the lid of the Instant Pot, turn the vent to closed, and set to cook on manual, high pressure for 3 minutes. After the time is up, do a natural pressure release for 10 minutes. If the pin has not dropped, do a slow pressure release by slowly turning the nozzle with a spoon, or silicone glove. Let the steam release slowly until the pin drops and the lid is unlocked. Steam is HOT!Note: by doing a slow, controlled pressure release you won't have liquids splattering out the vent. It will also be easier on the lobster meat, with less of a chance of the meat 'seizing up' and becoming tough.Careful open the lid.
- Remove the lobster tails from the soup with silicone tongs. Place in a bowl.
- Pull the meat from the shells, and roughly chop. Put all but 3-4 half-tails back into the pot. Reserve the rest of the lobster chunks for adding to bowls when serving.
- Using an immersion blender, blend the soup until desired consistency. You may prefer to leave the soup a bit chunky.
- Pre-heat the heavy cream in a small bowl in the microwave. After vegetables are blended, add the warm heavy cream, and stir well to combine.
- To serve, ladle into bowls. Top each bowl with a few chunks of lobster. Sprinkle bacon over the lobster and bisque. Enjoy!
- The soup with be slightly chunky. For a smoother consistency, you may choose to leave the lobster out when blending, and add all of the chunks in later (I'm going to try this next time).
- The remaining soup can be stored in an airtight container and reheated in the microwave.Enjoy!
Nutrition
Serving: 1bowl | Calories: 286kcal | Carbohydrates: 6g | Protein: 8g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 128mg | Sodium: 412mg | Potassium: 368mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3970IU | Vitamin C: 12.4mg | Calcium: 90mg | Iron: 0.6mg