Soups & Stews > Creamy Soups > Seafood Cream Soups > Lobster Bisque Recipe

Classic Creamy Lobster Bisque

Indulge in a luxurious Lobster Bisque, a creamy and flavorful soup that is perfect for a special occasion or a comforting meal. This recipe combines fresh lobster with a rich and velvety broth, creating a truly unforgettable culinary experience.

Prep Time
30 minutes
Cook Time
1 hour 30 minutes
Servings
6
Ingredients
  • 2 Live Lobsters (1.5-2 lbs each)
  • 4 tbsp Butter
  • 1 Onion, chopped
  • 2 stalks Celery, chopped
  • 1 Carrot, chopped
  • 2 cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 1/2 cup Dry Sherry
  • 6 cups Fish Stock or Seafood Broth
  • 1 cup Heavy Cream
  • 2 tbsp Fresh Tarragon, chopped
  • 2 tbsp Fresh Chives, chopped
  • To taste Salt
  • To taste Black Pepper
  • Pinch Cayenne Pepper

Preparing the Lobster

Bring a large pot of salted water to a rolling boil. Place the lobsters headfirst into the boiling water. Cook for 8-10 minutes per pound. Remove lobsters from the pot and let them cool slightly. Once cool enough to handle, remove the lobster meat from the tails, claws, and knuckles. Reserve the lobster shells.

Making the Bisque Base

In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrot, and cook until softened, about 5-7 minutes. Add the garlic and tomato paste, and cook for another minute until fragrant. Add the reserved lobster shells to the pot. Cook for 5-7 minutes, stirring occasionally, to toast the shells and release their flavor.

Deglazing and Simmering

Pour in the dry sherry and scrape the bottom of the pot to deglaze. Cook for 1-2 minutes until the alcohol evaporates. Add the fish stock or seafood broth. Bring to a simmer, then reduce heat and cook for 1 hour, allowing the flavors to meld.

Straining and Finishing

Strain the bisque through a fine-mesh sieve or cheesecloth-lined colander, pressing down on the solids to extract as much liquid as possible. Discard the solids. Return the strained bisque to the pot. Stir in the heavy cream, tarragon, chives, salt, pepper, and cayenne pepper. Heat gently until warmed through, being careful not to boil. Add the cooked lobster meat to the bisque and stir gently. Serve immediately, garnished with additional fresh herbs if desired.

Optional - Blending for Extra Creaminess

For an even smoother texture, after straining, use an immersion blender to blend the bisque until perfectly creamy. Be cautious when blending hot liquids.

Nutrition Facts Estimated per 100g of product

Please note that these values are approximate and can vary based on specific ingredients and preparation methods.

  • Calories: 90-120
  • Protein: 5-7g
  • Fat: 6-9g
  • Carbohydrates: 3-5g

Other Considerations for Nutrition

This recipe is high in fat due to the cream and butter. It is also a good source of protein. Individuals with dietary restrictions or health concerns should consult with a healthcare professional or registered dietitian.

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FAQ

  • Can I use frozen lobster?

    While fresh lobster is ideal for the best flavor, you can use frozen lobster meat as a substitute. Make sure to thaw it completely before adding it to the bisque.
  • Can I make this bisque ahead of time?

    Yes, you can prepare the bisque base (up to the point of adding the cream and lobster) a day ahead of time. Store it in the refrigerator. When ready to serve, heat the bisque gently, then add the cream and lobster.
  • What can I substitute for dry sherry?

    If you don't have dry sherry, you can substitute with dry white wine or a splash of apple cider vinegar.
  • How to store leftover lobster bisque?

    Store leftover lobster bisque in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, being careful not to boil.