Soup Season

Margarita Lobster Bisque

Name: Margarita Lobster Bisque
Prep time: 15 min
Cook time: 35 min
Yield: 4 servings
Ingredients: 1 pound Cooked lobster meat, chopped; 3 tablespoons Unsalted butter; 2 Shallots, chopped; 3 Garlic cloves, minced; 2 tablespoons Tomato paste; 1 tablespoon Lime zest; 3 tablespoons Blanco tequila; 1 tablespoon Orange liqueur (such as triple sec); 4 cups Seafood stock; 1 cup Heavy cream; 2 tablespoons Lime juice; to taste Kosher salt and black pepper; 2 Lime wedges, for rimming; ¼ cup Flaky sea salt, for rimming; to taste Thin lime wheels and cilantro leaves, for garnish

Lime, tequila, and a salted rim — on soup.

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Prep15 min

Simmer35 min

Serves4

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The margarita, reimagined as dinner: a classic lobster bisque brightened with lime zest and a late splash of blanco tequila, served in bowls with salted rims like the glass it borrows from. Rub the rim, dip it in flaky salt, ladle carefully — the first spoonful tastes like a beach vacation that happens to be soup.

Ingredients

Set servings and the amounts update themselves. This is the only ingredient list on the page.

4 servings or type

1 pound Cooked lobster meat, chopped

3 tablespoons Unsalted butter

2 Shallots, chopped

3 Garlic cloves, minced

2 tablespoons Tomato paste

1 tablespoon Lime zest

3 tablespoons Blanco tequila

1 tablespoon Orange liqueur (such as triple sec)

4 cups Seafood stock

1 cup Heavy cream

2 tablespoons Lime juice

to taste Kosher salt and black pepper

2 Lime wedges, for rimming

¼ cup Flaky sea salt, for rimming

to taste Thin lime wheels and cilantro leaves, for garnish

Steps

Melt the butter in a large pot over medium heat. Cook the shallots 5 minutes until soft. Add the garlic and tomato paste; cook 2 minutes.
Stir in the lime zest, tequila, and orange liqueur; cook 1 minute. Pour in the stock and simmer 20 minutes.
Blend smooth with a stick blender. Stir in the cream and lime juice; season with salt and pepper.
Rim the bowls: rub a lime wedge around each rim, then dip the rims into flaky salt spread on a small plate. Tap off the excess.
Warm the lobster meat in the bisque 2 minutes. Ladle carefully into the rimmed bowls so the salt stays put. Garnish with lime wheels and cilantro.

Tip: Add the tequila late and keep the simmer gentle after it goes in — you want its agave note in the finished soup, not cooked away. And rim the bowls right before serving so the salt stays crisp.

Margarita Lobster Bisque

Ingredients

Steps

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