Creamy Lobster Bisque (Printable Version)
Silky soup with tender lobster, aromatic vegetables, and a smooth, creamy texture.
# What You Need:
→ Lobster
01 - 2 live lobsters (3.3 lbs total) or 1 lb cooked lobster meat (claws, tails, knuckles)
→ Aromatics
02 - 2 tbsp unsalted butter
03 - 1 medium onion, finely chopped
04 - 1 carrot, finely chopped
05 - 1 celery stalk, finely chopped
06 - 2 garlic cloves, minced
07 - 2 tbsp tomato paste
→ Liquids
08 - ½ cup dry white wine
09 - 3 cups seafood or fish stock
10 - 1 bay leaf
11 - 2 sprigs fresh thyme
→ Finishing
12 - ¾ cup heavy cream
13 - 2 tbsp brandy or cognac
14 - Salt and freshly ground black pepper, to taste
15 - 1 tbsp fresh chives, finely chopped (for garnish)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add live lobsters and cook for 6 to 8 minutes until shells turn bright red. Transfer lobsters to an ice bath. Remove meat from shells and set aside. Reserve shells for stock preparation.
02 - Melt butter in a large pot over medium heat. Add chopped onion, carrot, and celery. Sauté for 5 to 6 minutes until softened. Stir in minced garlic and cook for one additional minute.
03 - Add tomato paste to the sautéed vegetables and cook, stirring, for 2 minutes to deepen flavors.
04 - Add reserved lobster shells (if used), dry white wine, seafood stock, bay leaf, and thyme sprigs. Bring the mixture to a simmer and cook uncovered for 25 to 30 minutes to extract flavors.
05 - Remove and discard lobster shells, bay leaf, and thyme. Purée the soup base until smooth using an immersion blender or a regular blender with care.
06 - Return the puréed soup to low heat. Stir in heavy cream and brandy. Season with salt and pepper. Gently simmer for 5 minutes without boiling.
07 - Dice larger lobster pieces as needed. Add lobster meat to the bisque and warm through for 2 to 3 minutes.
08 - Ladle bisque into serving bowls and garnish with finely chopped fresh chives.
# Expert Advice:
01 -
- The way the lobster meat becomes tender and melts in your mouth feels like a secret indulgence shared just between us
- The rich, silky texture paired with the subtle briny notes made this my go-to recipe for special occasions
02 -
- Don't let the soup boil after adding cream; it can cause the cream to separate and ruin the texture
- Blending the soup base really transforms the flavors, making it incredibly smooth and luxurious
03 -
- Simmer the shells with aromatics slowly to get maximum flavor extracted into the stock
- A splash of brandy right at the end elevates the bisque from tasty to unforgettable