Soups & Stews > Bisques > Seafood Bisques > Lobster Bisque Recipe

Classic Lobster Bisque

Indulge in the creamy richness of homemade lobster bisque. This recipe provides a step-by-step guide to creating a restaurant-quality soup in your own kitchen.

Prep Time
30 minutes
Cook Time
1 hour
Servings
6
Ingredients
  • 2 Lobster Tails
  • 2 Lobster Bodies
  • 2 tbsp Olive Oil
  • 1 Onion
  • 1 Carrot
  • 1 stalk Celery
  • 3 cloves Garlic
  • 2 tbsp Tomato Paste
  • 1/2 cup Dry Sherry
  • 6 cups Fish Stock
  • 1 cup Heavy Cream
  • 2 tbsp Butter
  • 2 tbsp Fresh Tarragon
  • to taste Salt
  • to taste Black Pepper
  • Pinch Cayenne Pepper

Preparing the Lobster

Start by steaming or boiling the lobster tails and bodies until cooked through. Let cool slightly. Remove the meat from the tails, reserve, and set aside. Crack the bodies and reserve all shells.

Making the Bisque Base

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery, and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes.

Add the reserved lobster shells to the pot. Pour in the sherry and deglaze the pot, scraping up any browned bits from the bottom. Cook until the sherry is mostly evaporated. Add the fish stock and bring to a simmer. Reduce the heat and simmer for 30 minutes to allow the flavors to meld.

Finishing the Bisque

Remove the pot from the heat and let cool slightly. Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender in batches. Strain the soup through a fine-mesh sieve lined with cheesecloth to remove any remaining shell fragments. Return the strained soup to the pot.

Stir in the heavy cream and butter. Gently heat the bisque over low heat, being careful not to boil. Add the chopped lobster meat and tarragon. Season with salt, pepper, and a pinch of cayenne pepper to taste. Serve hot, garnished with extra tarragon or a swirl of cream.

Nutrition Facts Estimated per 100g of product

Calories: 120kcal, Protein: 8g, Fat: 8g, Carbohydrates: 5g. Note: Nutritional values are approximate and can vary based on specific ingredients and preparation methods.

Other Considerations for Nutrition

This bisque is high in sodium due to the shellfish and stock used. Consider using low-sodium stock. Individuals with shellfish allergies should avoid this recipe entirely.

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FAQ

  • Can I use frozen lobster?

    Yes, you can use frozen lobster tails and bodies. Be sure to thaw them completely before cooking.
  • Can I make this bisque ahead of time?

    Yes, you can make the bisque a day or two ahead of time. Store it in the refrigerator and gently reheat it before serving. Add the lobster meat just before serving to prevent it from becoming rubbery.
  • What if I don't have sherry?

    If you don't have sherry, you can substitute it with dry white wine or omit it entirely. The sherry adds a depth of flavor, but the bisque will still be delicious without it.