Lobster Bisque
This lobster bisque recipe turns humble lobster shells into a silky, restaurant-worthy soup you can make right in your own kitchen. Built on a real homemade lobster stock, it delivers a deep, briny flavor that no shortcut can replicate—all with a velvety texture that feels luxurious without being heavy.
Equipment
- Large Dutch oven or heavy stockpot
- Kitchen shears for breaking down lobster shells
- Wooden spoon
- Fine-mesh strainer essential for silky texture
- Immersion blender or stand blender, for pureeing
- Ladle
Ingredients
- 2 lobster tails or 1 whole cooked lobster, meat removed and shells reserved
- 4 tablespoons unsalted butter 57g
- 1 small yellow onion diced, about 1 cup or 150g
- 1 medium carrot diced, about ½ cup or 65g
- 1 stalk celery diced, about ½ cup or 60g
- 3 cloves garlic minced
- 3 tablespoons tomato paste 45g
- ¼ cup all purpose flour 30g
- ⅓ cup brandy or cognac 80ml
- ½ cup dry sherry 120ml, divided
- 4 cups seafood stock or fish stock 960ml
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- 1 teaspoon paprika plus extra for optional heat
- 1 cup heavy cream 240ml
- salt and black pepper to taste
- fresh chives or parsley chopped, for garnish
For Serving (optional)
Instructions
- If using raw lobster tails, steam or boil them for 5 to 6 minutes until shells turn bright red and meat is barely opaque. Let cool, remove meat and refrigerate. Cut shells into small pieces with shears.
- Melt butter in Dutch oven over medium heat. Add onion, carrot, and celery; cook 5–6 minutes until softened. Add garlic and lobster shells; cook 2 minutes, stirring. Stir in tomato paste; cook 1–2 minutes to darken.
- Sprinkle flour over mixture; stir constantly for 1 minute. Pour in brandy, stir and deglaze for 1 minute. Add seafood stock gradually, stirring to avoid lumps. Add bay leaf and thyme; bring to a gentle simmer.
- Reduce heat to low and simmer uncovered for 30–35 minutes, stirring occasionally, until liquid deepens in color and smells richly of lobster.
- Remove from heat; discard bay leaf. Strain bisque through a fine mesh strainer into a bowl, pressing solids to extract liquid. Return strained liquid to pot; puree with an immersion blender until completely smooth.
- Return pot to low heat; stir in heavy cream and paprika. Warm gently for 3–4 minutes without boiling. Stir in half the sherry, taste, add remaining if desired. Season with salt and pepper.
- Roughly chop reserved lobster meat, saving some for garnish. Stir most into bisque and warm for 2–3 minutes. Ladle into bowls; top with reserved meat and chives or parsley. Serve hot.
Notes
- Don't rush the shell simmering step; the longer they cook, the more flavor they release into the stock.
- Strain the bisque twice for an extra silky, restaurant-style texture.
- Add the cream at the very end and keep the heat low to prevent it from curdling.
- Save a few whole pieces of lobster meat for garnish so every bowl looks as good as it tastes.
- Taste and adjust seasoning after the cream goes in, since it mellows the broth's saltiness.
- Swap lobster for shrimp shells and meat for a shrimp bisque variation.
- Add a pinch of cayenne or extra paprika for a bit of heat.
- Use half and half instead of heavy cream for a lighter version.
- Refrigerate in an airtight container for up to 3 days or freeze for up to 2 months (best before adding cream and meat).
- Reheat gently on the stovetop over low heat, adding a splash of stock or cream if it's thickened too much.
Nutrition
Serving: 1BowlCalories: 320kcalCarbohydrates: 10gProtein: 18gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 680mgPotassium: 350mgFiber: 1gSugar: 4gVitamin A: 15IUVitamin C: 6mgCalcium: 8mgIron: 10mg
Tried this recipe?Let us know how it was!