Miso & Gochujang Lobster Bisque
February 3, 2025
Here’s a dish that’s dressed to impress. Our Miso & Gochujang Lobster Bisque takes classic lobster bisque and turns up the heat (literally). Instead of wine, we’re bringing in sake for a smooth, slightly sweet touch. Miso sneaks in with rich umami goodness, and gochujang steps up where tomato paste usually plays, adding a cozy, just-right spice. The result? A bowl that’s luxurious, velvety, and made to linger over with someone special. Perfect for a romantic dinner that says ‘I made this just for you’ (without spending all day in the kitchen).
SERVINGS
2-4
PREP TIME
20 min
COOK TIME
30 min
Ingredients
-
3cold water lobster tails, about 8 ounces each
-
3 ½tablespoons unsalted butter, divided
-
1 ½cups small diced white onion
-
1 ½cups small diced carrot
-
1 ½cups small diced celery
-
1cup sake
-
1tablespoon gochujang
-
¼cup red miso paste
-
1 ½cups L&B Low Sodium Chicken Stock
-
½cup heavy cream
-
Kosher salt, to taste
-
Thinly sliced mint leaves, for garnish
-
Lemon wedges, for serving
Directions
-
1
In a small pot, bring 4 cups of water to a simmer. Add the lobster tails and cook until bright red and cooked through, 8 minutes. Remove the tails from the water, and allow to cool until safe to handle, 5 minutes.
-
2
Using scissors, cut a line down the back of the lobster tails. Carefully remove the meat. Dice the meat into large pieces and set aside. Return the shells to the water and bring to a boil. Boil until the water is reduced by half, 10 minutes. Strain the lobster stock through a fine-mesh strainer into a large bowl and set aside.
-
3
In a large pot, melt 3 tablespoons of the butter over medium heat. Add the onion, carrot, and celery and cook, stirring often, until the onions are translucent and the vegetables are tender, 5 to 6 minutes.
-
4
Add the sake and cook until reduced by ¾, 3 minutes. Add the gochujang and miso and stir to create a paste. Pour in the reserved lobster stock, chicken stock, and cream. Bring to a simmer.
-
5
Transfer the soup to a blender and blend on high until smooth, 3 minutes. Return the soup to the pot and heat to just below a simmer. Season with salt and keep warm.
-
6
In a small saucepan, melt the remaining ½ tablespoon of butter over medium heat. Add the lobster meat and fry, stirring often, until lightly browned and warmed through, 2 to 3 minutes.
-
7
Ladle the soups into bowls, add an equal portion of the lobster meat to each bowl and garnish with the mint. Serve with the lemon wedges. Leftover soup will keep in an air tight container in the refrigerator for up to 2 days.