Indulge in mini lobster bisque cups—rich, creamy, and packed with deep seafood flavor. This elegant appetizer is perfect for Valentine’s Day, dinner parties, and festive occasions.
Bring a pot of salted water to a gentle boil. Add the lobster tails and cook for 3–4 minutes until just opaque. Remove and cool slightly.
Crack the shells, remove the meat, and set it aside for garnish. Chop the shells into pieces.
In a large saucepan, heat butter and olive oil over medium heat.
Add onion, carrot, and celery. Sauté for 5–7 minutes until softened.
Add garlic and cook for 1 minute more.
Stir in tomato paste and cook for 2 minutes until slightly caramelized.
Pour in brandy and let it simmer for 1–2 minutes to cook off alcohol.
Add lobster shells, seafood stock, water, bay leaf, paprika, cayenne, salt, and pepper.
Simmer gently for 25 minutes to extract deep lobster flavor.
Remove bay leaf. Blend the soup until smooth using an immersion blender or blender.
Strain through a fine sieve for a silky texture.
Return the bisque to the pot.
Stir in heavy cream, butter, and lemon juice. Simmer gently for 5 minutes. Adjust seasoning.
Pour the bisque into small cups, espresso cups, or mini bowls.
Top with chopped lobster meat, herbs, and a swirl of cream.
Serve immediately.
Wine
Champagne or Brut Sparkling Wine
Chardonnay (unoaked or lightly oaked)
Dry Riesling
Cocktails
French 75
Classic Martini
Aperol Spritz
Sides
Mini brioche rolls
Parmesan crisps
Garlic crostini
Use lobster shells — they are essential for authentic bisque flavor.
Don’t boil the bisque after adding cream; keep it gently simmering.
Substitute brandy with dry white wine if preferred.
For extra luxury, add a few drops of truffle oil or lobster oil.
Perfect as a Valentine’s appetizer, wedding starter, or festive amuse-bouche.
4 servings