Celery Root Bisque (+ Lobster)

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Decadent but healthy: celery root bisque with optional broiled lobster tail meat.

celery root bisque with broiled lobster tails


Did you know that Mardi Gras is French for Fat Tuesday? This is a little embarrassing, but I never thought about it. I’ve just always thought of Mardi Gras meaning Let’s Party Wildly With Colorful Makeup and Glitter.  It is, of course, the gorging before Lent begins the following day, Ash Wednesday. And just to complete the lesson, because I’m nothing if not thorough, Lent is the 40(-ish) day period leading up to Easter, which (besides all the religious significance of course) is all about chocolate. For the record, and at the risk of sounding sacrilegious (I’m more Buddhist than anything), I’m totally fine with starting a fasting period with butter and breaking it with chocolate.

We’re doing it a little different here on #SundaySupper this week since we’re more about Sundays and Tuesdays – we’ve called it Fat Sunday (Dimanche Gras) and going for a New Orleans twist since they have one of the biggest celebrations – at least in this country.  Huge thanks to Leslie at La Cocina de Leslie for leading us this week!

I wanted to cook something rich and decadent, but still healthy. I would have loved, for example to make beignets but we really are still trying to lose a little weight after our most recent gorging with, yes, five fabulous batches of brownies over the Christmas holidays. So I settled for a bisque of celery root and half and half,  dotted with broiled lobster for Carnivorous Maximus.  Life is all about balance.

Celery Root Bisque (with Lobster) : #SundaySupper Fat Tuesday
Prep time
Cook time
Total time
Serves: 4 bowls of soup and 4 lobster tails
Celery Root Bisque
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 cup diced yellow onion
  • ½ cup diced Yukon potato
  • ½ cup diced celery
  • 1 tablespoon minced shallot
  • ½ Serrano pepper, seeded and minced
  • 1 teaspoon garlic
  • ¼ cup white wine
  • 5 cups peeled, roughly chopped celery root
  • 5 cups vegetable stock
  • 1 teaspoon kosher salt
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon mustard
  • ⅔ cup half-and-half
  • ⅓ cup 2% milk
  • 2 tablespoons coarsely chopped chervil leaves
Broiled Lobster Tails
  • 4 frozen lobster tails
  • 2 tablespoons unsalted butter
  • 1/16 teaspoon Creole seasoning
  • Pinch kosher salt
Celery Root Bisque
  1. Set a heavy 4-quart saucepan over medium-high heat. Add the olive oil and butter and once melted, sauté the onion, potato, celery, shallot, Serrano, and garlic until softened and fragrant, about 10 minutes. Add the wine and simmer until the wine is completely absorbed, about 7 - 10 minutes.
  2. Add the celery root, stock, salt, cayenne pepper, and mustard in the saucepan and simmer until the celery root is tender, about 35 to 40 minutes.
  3. Remove the saucepan from the heat and puree the soup using an immersion blender (or in batches using a blender) until smooth. Stir in the half-and-half and milk. Taste, and re-season the soup if necessary and garnish with the chervil.
  4. Serve with 3 tablespoons of the sauteed lobster per soup bowl for the meat eaters at the table.
Broiled Lobster Tails
  1. Using kitchen scissors, cut the lobster shells in half, and firmly open up to butterfly the tails. Gently slice through the lobster meat just enough to open it up. Be careful not to cut all the way through the meat.
  2. Melt the butter and stir in the seasoning and salt.
  3. Turn the tails upside down on a broiler pan, and broil for 7 minutes. Flip over and baste with the seasoned butter. Slip back under the broiler for another 4 minutes or until done. Baste again with the season butter.
  4. The lobster tails can be served as is with additional butter alongside the soup, or gently remove the meat from the shells, coarsely chop, and top each bowl of bisque with the meat of one tail.

Now go check out what everyone else is making for Fat Sunday !!

Cocktails & Other Beverages:


Main Dishes:

Side Dishes:


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  1. says

    I love your elegant bisque…from the delicious, spicy celery root base to the decadent addition of lobster! Sounds amazing, Susan!

  2. Carnivorous Maximus says

    Gotta say, this bisque stuff is good (might even be edible without the lobster, but downright tasty with it). Who would have thought celery root could have such a unique taste …it looks like a softball !

  3. says

    I was just talking to someone about how it has been years since I had lobster. I have been told there is a place down at the coast where I can get some fresh lobster so when the weather is nicer I think we are going to take a trip down to get some.

  4. says

    Haha oh embarrassing…I’d never thought about that either! My one year of French lessons is embarrassed. I love the idea of topping this soup with lobster–Erik would normally not be very excited about celery soup but with lobster?? He would be very excited :)

    (Almost as excited as I would be to have five batches of brownies to taste!!)
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