
Carlsbad Cravings · by Jen★ 5.0 (2)
Lobster Bisque Soup
NUTRITION · PER SERVING80M COOK
CAL 25%·PRO 59%
CARBS 25G20% OF CAL
5G FIBER6G OTHER14G TOTAL SUGAR
FAT 33G58% OF CAL
14G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich and creamy soup loaded with buttery lobster, aromatics, and seafood broth. This is an impressive dish worthy of special occasions or dinner parties.
mainfrenchsoupshellfish⚙️ food processor🫕 dutch oven🍲 stockpot🍳 skillet🌀 blendergluten free
View the full recipe on Carlsbad Cravings →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound cold water lobster tails (freshly thawed)
- 4 tablespoons butter
- 1 tablespoon olive oil
- 1 onion (diced (I use my food processor))
- 2 carrot (diced (I use my food processor))
- 3 celery stalks (diced (I use my food processor))
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 3-4 garlic cloves (minced)
- 1 tsp EACH dried parsley, dried tarragon
- 1/2 tsp tsp EACH dried thyme, paprika
- 2 1/2 cups clam juice ((2 8 oz. bottles))
- 1 1/2 cups low sodium chicken broth
- 2 bay leaves
- 1 tablespoon cornstarch
- 3 cups half and half
- 1/8 teaspoon cayenne pepper
At a glance
PER SERVING · TIME 80M
CAL 25%·PRO 59%
CARBS 25G20% OF CAL
5G FIBER6G OTHER14G TOTAL SUGAR
FAT 33G58% OF CAL
14G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 55m
- Sodium
- 1542mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 664mg
- Calcium
- 277mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1542MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.
