Smoked Salmon and Lobster Bisque 

Smoked Salmon and Lobster Bisque | All that's Jas

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.

 

 This smoked salmon and lobster tail bisque is as delicious as impressive looking. Best of all, it comes together in only 30 minutes.

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. 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?

 

HOW TO COOK LOBSTER TAIL IN THE OVEN

  1. Preheat oven to 375 degrees Fahrenheit. With a sharp knife, cut lengthwise through the top of the lobster shell starting from the base and going toward the end of the tail.
  2. Remove the digestive tract once you’ve cut through the shell (the dark-colored vein that runs along the length of the tail).
  3. 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.
  4. Lift the meat through the opening and place it on top of the shell.
  5. Place the tails on a baking pan. Rub the meat with olive oil or butter and sprinkle with paprika, salt, and pepper.
  6. Bake the tails for exactly 1 to 1 ½ minutes per ounce or until lightly browned and lobster meat is opaque.

 

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Smoked Salmon and Lobster Bisque Recipe

A perfect starter dish for special occasions this #smoked #salmon and #lobster #bisque is delicious and impressive. #seafood #IFBCX Click To Tweet

 

A seafood bisque: smoked salmon and lobster

 

Ingredients:
Serves 2

For the bisque
  • 2 tablespoons butter
  • 1 cup thinly sliced leeks
  • 1 garlic clove, minced
  • 1 1/2 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
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon Old Bay seasoning
  • A pinch of crushed red pepper
  • 1/2 cup heavy cream
  • 1/2 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

~ Free Tip ~

  • Drizzle lobster tails with fresh lemon juice if you prefer.
  • Add your favorite hot sauce to the soup if you like it spicy.

 

Directions:

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 minutes 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.

 

Bisque or chowder with smoked salmon and lobster tail

 

 

ESSENTIALS

for Smoked Salmon and Lobster Bisque


 

A perfect starter for two - a smoked salmon bisque with lobster tails

Creamy bisque with smoked salmon and lobster is perfect for dipping crusty bread

5 from 6 votes
Bisque or chowder with smoked salmon and lobster tail
Smoked Salmon and Lobster Bisque Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

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

Course: Soup
Cuisine: French
Servings: 2
Author: Jas
Ingredients
For the bisque
  • 2 tablespoons butter
  • 1 cup thinly sliced leeks
  • 1 garlic clove minced
  • 1 1/2 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
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon Old Bay seasoning
  • A pinch of crushed red pepper
  • 1/2 cup heavy cream
  • 1/2 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
  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 minutes 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.
Recipe Notes

~ Free Tip ~

  • Drizzle lobster tails with fresh lemon juice if you prefer.
  • Add your favorite hot sauce to the soup if you like it spicy.

Pin it now: Smoked Salmon and Lobster Bisque 

Creamy smoked salmon bisque with lobster tail is as delicious as impressive looking and it's made in only 30 minutes. Perfect for New Year's Eve or any other celebration. Leave some chunks if you prefer a seafood chowder. | allthatsjas.com

 

Featured on: A Mama Tale, Suny Simple Life, The Life of Jennifer Dawn, Keeping It Simple, and Carrie’s Home Cooking.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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38 Comment

  1. Reply
    Miss Food Fairy
    December 11, 2017 at 1:18 am

    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’
    https://missfoodfairy.com/2017/10/16/best-pork-enchiladas-ever/

    1. Reply
      Jas
      December 11, 2017 at 8:52 am

      Thank you so much! I’m glad you like it 🙂

  2. Reply
    Love from Munchkintime.com
    December 11, 2017 at 10:20 am

    Looks delicious, pinning!

  3. Reply
    Lisa
    December 11, 2017 at 8:30 pm

    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!

  4. Reply
    Jhuls @ The Not So Creative Cook
    December 12, 2017 at 12:30 am

    This dish looks fantastic!!! This will be a sure hit in every home. Thanks for sharing!

    1. Reply
      Jas
      December 13, 2017 at 7:48 am

      Thanks, Jhuls! Happy holidays!

  5. Reply
    Audrey
    December 12, 2017 at 2:35 pm

    Oh my! What a deliciously decadent treat this would be. I’ll have to keep my eye on lobster prices.

    1. Reply
      Jas
      December 13, 2017 at 7:50 am

      Thanks, Audrey! Aldi has them on sale sometimes. Check out their chest freezer. 🙂

  6. Reply
    Bellybytes
    December 13, 2017 at 7:11 am

    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.

    1. Reply
      Jas
      December 13, 2017 at 9:04 am

      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!

  7. Reply
    Rhonda
    December 13, 2017 at 10:10 am

    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.

    1. Reply
      Jas
      December 13, 2017 at 9:43 pm

      Haha. 😀 Thanks, Rhonda! Really appreciate it. XO

  8. Reply
    Michelle Frank | Flipped-Out Food
    December 14, 2017 at 9:54 am

    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!!

    1. Reply
      Jas
      December 15, 2017 at 11:19 pm

      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!

  9. Reply
    Judith Graber
    December 15, 2017 at 3:31 pm

    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!

    1. Reply
      Jas
      December 15, 2017 at 11:59 pm

      Thank you, Judith! I appreciate your kindness. 😀 Happy holidays!

  10. Reply
    Life Diet Health
    December 15, 2017 at 4:51 pm

    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! 🙂

    1. Reply
      Jas
      December 16, 2017 at 12:03 am

      Awe, I appreciate that very much! 😀 Thanks for stopping in and happy holidays!

  11. Reply
    Leslie
    December 15, 2017 at 9:04 pm

    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!

    1. Reply
      Jas
      December 16, 2017 at 12:10 am

      Thank you, Leslie! Hope you won’t have to wait too long before you can try it. 😉 Wishing you happy holidays!

  12. Reply
    Amy (Savory Moments)
    December 16, 2017 at 5:02 pm

    Oh Goodness! I’m drooling so much right now. This looks absolutely amazing.

    1. Reply
      Jas
      December 17, 2017 at 9:41 pm

      Lol, thanks Amy! It tastes even better than it looks 😀

  13. Reply
    Miz Helen
    December 16, 2017 at 6:28 pm

    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

    1. Reply
      Jas
      December 17, 2017 at 9:43 pm

      Thank you, Miz Helen. It sure is very tasty. Thanks for the 5-star review too!

  14. Reply
    Kelly @ Kelly Lynns Sweets and Treats
    December 17, 2017 at 4:06 pm

    So luxurious!! Mmmmm 🙂 Thanks for sharing at Friday Frenzy Link Party! PINNED!

    1. Reply
      Jas
      December 17, 2017 at 10:17 pm

      Thanks, it really is!

  15. Reply
    Sheri
    December 18, 2017 at 2:33 pm

    Wow. This makes me hungry. Thanks for joining the To Grandma’s House We Go link party!

    1. Reply
      Jas
      December 18, 2017 at 9:01 pm

      Glad to hear! Thank you!!!

  16. Reply
    Amber Harrop
    December 18, 2017 at 3:30 pm

    This looks like the perfect start to a Holiday feast I love it Jas

    1. Reply
      Jas
      December 18, 2017 at 9:02 pm

      I’m thrilled you love it! Thank you for the review, Amber!

  17. Reply
    Carrie @ Carrie's Home Cooking
    December 19, 2017 at 11:14 pm

    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

    1. Reply
      Jas
      December 20, 2017 at 7:07 pm

      Thank you so much! What an honor. 😀 Wishing you a wonderful holiday season!

  18. Reply
    Leanna
    December 19, 2017 at 11:58 pm

    Totally amazing recipe. This is chef quality cuisine, so beautiful.

    1. Reply
      Jas
      December 20, 2017 at 7:10 pm

      Awe, thank you, Leanna! That is so sweet of you to say. 🙂

  19. Reply
    Jennifer Dawn
    January 3, 2018 at 1:10 pm

    This looks amazing! It’s a rare treat, but I love lobster! I’m featuring your recipe for this week’s link party. https://www.thelifeofjenniferdawn.com/2018/01/warm-comfort-foods-for-cold-days-weekly.html

    1. Reply
      Jas
      January 3, 2018 at 4:37 pm

      Thank you so much, Jennifer! It’s an honor. 😀

  20. Reply
    Christina Makri
    January 4, 2018 at 2:56 pm

    OMG! All my favorites in one dish! Thank you so much for sharing at Sweet Inspiration Link Party. Happy New Year 🙂

    1. Reply
      Jas
      January 4, 2018 at 11:14 pm

      Glad I hit all your favorites, Christina! XOXO

Your visits and your comments are greatly appreciated. I LOVE reading them, they motivate me to keep going and keep improving. If you have a question, please feel free to leave it here, email me, or message me on Facebook. Thank you so much for stopping by at All that's Jas, so let's talk :)