bisque

To make creamy lobster bisque loaded with rich flavor, start with a deeply flavorful stock made with the lobster shells.

Lobster Bisque Recipe

(1 1/4–pound; 560 grams) live lobsters

(4-ounce; 115 grams) stick unsalted butter,

(80 milliliters) extra-virgin olive oil

carrots (about 12 ounces; 340 grams), diced

onions

celery ribs (about 6 ounces; 170 grams), diced

garlic,

(25 grams) tomato paste

(60 milliliters) brandy

(240 milliliters) dry white wine

chicken stock chicken broth

flat-leaf parsley,

tarragon,

bay leaf

(120 milliliters) heavy cream

salt and freshly ground white or black pepper

Cayenne pepper,

chives,

coriander seed,

Using a hefty chef's knife, kill each lobster by pressing the tip of the knife in the indentation just behind and between the eyes. Press down firmly, then split head in half. Using kitchen towels, twist off tail and claws (including knuckles) from each lobster carapace.

Set a cutting board in a rimmed baking sheet on a work surface. Place a steamer insert in the bottom of a large lidded stockpot and add 1 inch of water. Bring to a boil over high heat. Add lobster tails, cover, and cook for 2 minutes 30 seconds. Remove tails and transfer to cutting board. Make sure water is still at a full boil, then add claws, cover pot, and cook for 3 minutes. Remove claws and transfer to cutting board. Reserve water in bottom of steamer; it will now be infused with lobster juices.

As soon as lobster is cool enough to handle, remove tail, claw, and knuckle meat from shells using kitchen shears, lobster crackers, and/or the back of a heavy cleaver to help crack shells. (It's okay if the meat gets a little mangled.) Reserve shells; separately reserve any accumulated liquids in the rimmed baking sheet. Cut lobster meat into 1-inch pieces and transfer to the refrigerator.

Using a heavy chef's knife, cut lobster bodies into large pieces (do not discard any part).

In a large Dutch oven or stockpot, combine butter with olive oil and heat over medium-high heat until butter is fully melted and foaming. Add just enough lobster bodies and shells to cover bottom of pot in a single layer and cook, stirring and scraping, until browned, about 5 minutes. Add remaining lobster bodies and shells and cook, stirring and scraping frequently, until all lobster pieces are bright red, fully cooked, and browning on bottom of pot, about 8 minutes longer.

Add carrot, onion, celery, and garlic and cook, stirring and scraping bottom of pot, until vegetables are beginning to soften and a new layer of browning has formed on bottom of pot, about 5 minutes. Stir in tomato paste and cook for 1 minute.

Add brandy (be careful if working over a gas flame not to accidentally ignite it) and cook, stirring and scraping bottom of pot, until brandy has mostly evaporated and raw alcohol smell has cooked off. Add white wine, bring to a simmer, and cook, stirring and scraping up any browned bits, until alcohol smell has cooked off.

Add reserved lobster-steaming water and collected lobster juices (you should have around 3 or 4 cups lobster liquid) along with chicken stock. There should be just enough liquid to barely cover shells; if not, add enough water to barely cover. Add parsley sprigs, tarragon sprigs, and bay leaf.

Bring to a boil, then reduce heat and gently simmer, uncovered, for 1 hour.

Strain lobster stock, pressing well on shells to extract as much liquid as possible; reserve solids. Working in batches if necessary, add lobster stock to a blender. Pick out about 2 cups cooked aromatic vegetables from reserved stock solids and add to blender. Add cream and blend, starting at low speed and gradually increasing to high speed, until soup is completely smooth. Repeat with any remaining lobster stock. If you want the broth even thicker, blend in more aromatic vegetables from stock (or cooked rice; see note).

Pass blended soup through a fine-mesh strainer into a clean pot, using a wooden spoon or ladle to work everything through; you should be left with only some tiny bits of lobster shell caught in the strainer when you're done. (This can be a slow process, but it's worth it to eliminate any shell remnants.)

Reheat soup, being careful not to let it boil to avoid curdling the cream. Season with salt and pepper, plus just enough cayenne pepper to give the soup a subtle warmth (it shouldn't be overtly spicy). Keep warm.

When ready to serve, melt about 2 tablespoons (30g) unsalted butter per serving in a skillet over medium-high heat until foaming. Add lobster meat (about 1/4 cup per serving) and cook, stirring and tossing, until just cooked through, 1 to 2 minutes. Add a mixture of minced parsley, tarragon, and chives, tossing to coat. Season with salt and pepper, along with a pinch or two of ground coriander to taste.

Ladle broth into warmed bowls and spoon lobster meat garnish and herb butter into each bowl. If you don't serve it all right away, the soup base and reserved par-cooked lobster meat can be refrigerated, separately, up to 2 days. Reheat soup (without boiling) and finish remaining lobster meat as directed to serve.

This lobster bisque recipe is delicious, easy and always a crowd pleaser! It's so simple to make at home and it's a rich, decadent treat to serve your family. I also show you how to make a lobster cappuccino, which is lobster bisque with foamed cream!

Lobster Bisque

lobster tails, (shells removed)

lobster claws, (shells removed)

chopped yukon gold potatoes

carrots

seafood stock

unsalted butter

olive oil

sweet onion, (diced)

all-purpose flour

tomato paste

dry sherry

cream

salt

pepper

dill, (chopped)

heavy cream

smoked paprika, (for sprinkling)

Add the potatoes, carrots and stock to a saucepan over high heat. Bring to a boil and cook for 8 to 10 minutes, just until the vegetables are tender. Strain the stock into a bowl and place the vegetables in a separate bowl.

Heat a large stock pot over medium heat and add the butter and olive oil. Add the lobster tails and claws and cook for only 2 to 3 minutes, just until slightly opaque and red. (If desired, you can add the shells in too to get more flavor, just make sure to remove all the pieces.) Remove the lobster and place it on a plate. Chop the meat from the tails. Leave the claws intact (if you wish!) to serve on top of the soup. You might have to cut a few in half to have enough enough for topping.

Add the onions and thyme to the butter and olive oil and stir well to coat. Throw in a pinch of salt and pepper. Cook the onions until they are soft and translucent, about 5 minutes. Stir the flour into the onions to create a roux. Cook the roux for 3 to 4 minute until it’s golden and fragrant. Add the tomato paste and stir well, cooking for another minute or so.

Pour in the sherry and cook until it’s reduced by half. Add in the reserved stock slowly, stirring while doing so. Add in the potatoes and carrots. Bring the mixture to simmer so it thickens slightly.&nbsp;Add the chopped lobster tails back into the mixture.

Turn off the heat. Very carefully pour the mixture into a blender. Cover the blender and hold a towel over top. Blend the soup on low speed until it is pureed. If you wish, you can also use an immersion blender to do this step! Pour the mixture back into the pot.&nbsp;

Stir in the cream. Taste and add the salt and pepper, adding more if needed. Serve the soup in bowls and top with the lobster claw meat and fresh dill.

To make the lobster cappuccino, use a milk frother to froth about 1/4 cup portions of the cream. Spoon the lobster bisque into a bowl, mug or cup. You can add the claw meat at this point. Spoon the frothed cream on top. Sprinkle fresh dill and smoked paprika on top. Serve immediately!&nbsp;

A cozy and comforting soup made with fresh tomatoes, herbs and cream served with crunchy croutons for a perfect lunch

Creamy Tomato Bisque

onion (diced)

celery (sliced)

carrots (peeled and sliced)

garlic

oregano

parsley (chopped)

basil (chopped)

tomatoes (2 pounds, quartered or 1 28 oz can of peeled tomatoes)

honey (optional)

black pepper (or

Set the Instant Pot to saute mode and heat oil. Add onion, celery, garlic, carrots, tomatoes, oregano, basil and parsley cook for a minute until fragrant.

Add broth and salt. Mix well.&nbsp;Close the Instant Pot with pressure valve to sealing.

Set the Instant Pot to Manual/Pressure Cook for 8 minutes. Followed by quick release or natural pressure release.

Open the Instant Pot, and carefully puree the soup using an immersion blender.&nbsp;

Set the Instant Pot to Saute mode. Stir in honey, cream and pepper.&nbsp;Laddle into bowls, sprinkle some cayenne pepper for an extra kick.&nbsp;Enjoy hot with crunchy croutons.

https://content.jwplatform.com/videos/edR5X156.mp4

Creamy Tomato Bisque Instant Pot Pressure Cooker - A cozy and comforting soup made with fresh tomatoes, herbs and cream served with crunchy croutons for a perfect lunch

Creamy Tomato Bisque Instant Pot Pressure Cooker

Make your own shellfish stock with the shells from crabs, shrimp, and lobster.  Homemade shellfish stock recipe with photos and step-by-step instructions.

How to Make Shellfish Stock

dry white wine

yellow onion, sliced or chopped

carrot,

celery stalk,

thyme

parsley

peppercorns

"May I use mussel shells to make my stock.We consume large number of them and never thought about ising the shells?"

Break up larger pieces of shell: Break thick shells (lobster or crab) into smaller pieces by putting in a sealed, thick plastic bag and either rolling with a rolling pin or hitting with a meat hammer to crush.
Cut up thinner shrimp shells with a chef's knife. Don't crush or cut too small. You can even skip this step if you want, if you are already dealing with broken up shell pieces (like cracked crab).

Roast shells (optional): Place in a large roasting pan and roast at 400°F for 10 minutes (this step you can skip, but it greatly enhances the flavor).

Cover shells with water and heat to not quite a simmer: Put the shells in a large stock pot and add enough water to cover the shells with an inch of water. Heat the water on high. As soon as you see that little bubbles are starting to come up to the surface, reduce the heat to medium.

Do not let the water boil! You want to maintain the temperature at just at the edge of a simmer (around 180°F), where the bubbles just occasionally come up to the surface.
Do not stir the shells! Stirring will muddy up the stock.
Skim the foam. As the bubbles come up to the surface a film of foam will develop on the surface. Use a large metal spoon to skim away this foam. Let the shells cook like this for about an hour; skim the foam every few minutes. The foam comes from shells releasing impurities as their temperature increases.

Add the wine, onions, carrots, celery, tomato paste, herbs, peppercorns: Once the stock has stopped releasing foam, add the wine, onions, carrots, celery, tomato paste, thyme, parsley, bay leaf, and peppercorns.
 
Bring to a low simmer and reduce heat so that the stock continues to barely simmer, but not boil, for 30 minutes. If more foam comes to the surface, skim it off. Add salt and remove from heat.

Strain through a lined sieve: Use tongs, a large slotted spoon, or a spider strainer to lift out and remove most of the solids from the stock. (Later put in a plastic bag and put outside in the trash! Shellfish shells have a way of stinking up a kitchen.)

Dampen a few layers of cheesecloth and place over a large, fine mesh strainer, over a large pot or bowl.
 
Pour the stock into the strainer. Either use the stock right away, or cool for future use.
If you aren't going to use in a couple of days, freeze (remember to leave some headroom at the top of your freezer container for the liquid to expand as it freezes.)

"Easy and delicious. I added garlic because I don’t make anything without it. I will never buy stock again."

"This recipe is absolutely phenomenal!  I had more shells than what you called for so my stock came out really really deep in flavor.  It tastes like bisque already but in the consistency of broth.  My first batch I did with all crab shells.  I will use the same recipe for my lobster shells and for shrimp at a later time.    This recipe deserves 10 stars!  Thank you for sharing."

"Making lobster stock now. I have an American Pressure canner. I was going to do quarts. I added tomatoe paste &amp; lemon juice to the stock as it cooks. I know I pressure can French onion soup for 90 minutes. How long should I pressure cook this? Should I add more lemon juice when I go to can? Thank you for any help. Cheers!"

This flavorful soup, garnished with shrimp, makes a good introduction to any meal.

Shrimp Bisque with Bourbon

lb. large shrimp

fresh-ground pepper

bourbon

c. celery

c. fennel

onion

tbsp. all-purpose flour

c. white wine

c. low-sodium chicken broth

c. basmati rice

dried rosemary and thyme

Yum, yum, yum!  Back off on the Tabasco a bit if you don't like your heat at full-throttle, but we simply loved this recipe as-is.  

Note: Lobster and shrimp both work great!

Lee's Lobster Bisque

lobster meat (and/or crab or shrimp)

tomatos

green peppers

celery

Tbsp tabasco sauce

Tbsp wochestershire sauce

c dry cheap sherry

chicken boullion cubes

brown sugar

ROUX

flour

sauteed veggies

butter

qt heavy or light cream

Lobster Bisque –&nbsp;Rich and Indulgent lobster bisque with deep flavor and chunks of Sautéed lobsters.&nbsp; So wonderful on a cold night as a starter or on its own.

2-3 tails ((Fresh

(28.3 g) olive oil extra virgin

celery (, diced)

(5.60 g) garlic minced

(0.80 g) Fresh thyme

(34 g) Worcestershire sauce

(2.60 g) creole seasoning

½ teaspoon (3.40 g) paprika

½ – 1 teaspoon (0.90- 1.80 g) white pepper

(25 g) tomato paste

stock

(240 g) heavy cream

(28.4 g) butter

¼ -½ teaspoon (0.90-1.8 g) cayenne pepper (optional)

Start by boiling lobster tails for  for about 3-4  minutes, long enough until shells turn slightly red. Let it cool.

Once cool, remove lobster tails from the pot and reserve the stock.

Place the tail on its side on counter and use both hands to press down on the tail until the shell cracks. Then hold the tail, flippers facing you and shell facing down, with your thumbs on opposite sides. Pull back on both sides to crack open shell and remove meat.

You can alternatively use a kitchen shear to cut down the center of the tail. Then remove the lobster meat. Either way it works.

Return the lobster shells back to the pot, then add about 4-5  cups water. Bring to a boil then then reduce the heat to medium-low and continue to gently simmer another 20 -25 minutes; if time permits simmer for an additional 20 minutes.

While the stock is simmering, chop the lobster meat into bite-sized pieces. Chill until ready to be used.

When ready, strain the shells from the stock and reserve the lobster stock.

Add olive oil to a medium-sized saucepan over medium-high heat. Saute onion and garlic, celery, and thyme and cook for about 4-5  minutes.

Slowly add the wine, if using any, then stir in the Worcestershire, creole seasoning, paprika, and white pepper. Cook for about a minute.

Then stir in the tomato paste, followed by lobster stock. Simmer  for about  8- 10 minutes.

Add cream and butter – let it melt, then remove from stove. 

Add to a  blender and puree. Puree in batches –  it helps prevents pressure from building inside. Alternatively, you may use a stick blender in the pot until smooth.

Season with salt and cayenne pepper to taste, if desired.

Place a saucepan over medium heat, then add about 1 tablespoon butter to it followed by the chopped lobster meat, season with creole seasoning lightly, and saute for about 2  minutes or until warmed through.

Top individual bisque with lobster and serve immediately.

Easy-Peasy Prawn Bisque

kg (2lbs) prawns (Shells and heads remove, meat reserved)

(1.5l) chicken/fish stock

bay leaves

white peppercorns

lemon

sea salt flakes

red onion (finely chopped)

smoked paprika

sugar

salt & pepper

Place the prawn shells and heads in a pot and add the stock, bay leaves, peppercorns, salt, lemon peel and garlic. Bring up to a boil and allow to simmer for 30 minutes, covered until the stock is well infused by the shells.

After 30 minutes, blend with an immersion blender until as smooth as possible then run through a sieve and discard all of the shells. 

In a separate pot, melt a little butter and fry the onion until soft and translucent. Add the garlic and fry for a few seconds before adding the smoked paprika, tomato paste and sugar.

Allow to fry for 30 seconds then pour in the prawn stock.

Cook for 20 minutes then add the prawn/shrimp meat and cook for a few minutes until the prawns are cooked through. Blend the soup until smooth. I do this in my high-powered blender to make sure it&#039;s very smooth but you can use any blender and then pass the soup through a fine-mesh sieve again. 

Pour the strained/blended soup back into a pot set over medium heat. Pour in the cream and lemon juice and bring to a simmer. Season to taste and allow to simmer for 5 minutes. At this point, if the soup seems too thin, whisk in some flour mixed with water and allow to cook until thickened. Serve the bisque with a swirl of cream and parsley. I fried some whole shrimp/prawns in a splash of oil to add to the top but this is optional.

Season to taste and serve with a sprinkling of chopped parsley.

Made with a rich from-scratch prawn bisque, this simple Prawn Bisque Pasta takes luxury comfort food to the next level!

Prawn Bisque Pasta

300 g dried pasta ((e.g., spaghetti or penne))

olive oil (extra virgin)

garlic (crushed)

6-8 king prawns ((or 12-14 shrimp))

carrots (roughly chopped)

leek (roughly chopped)

celery (roughly chopped)

tbsp. white wine

150 g canned crushed tomatoes

cherry tomatoes (sliced in half)

Italian seasoning

¼ tsp. crushed red chillis ((optional))

salt and pepper (to taste)

120 mL reserved pasta water

Slice onion, carrots, leek, and celery and set aside.

Heat 2 tbsp. olive oil in a medium sized saucepan on medium heat. Add 1 crushed garlic and saute for 1 minute until fragrant.

Devein prawns. Remove shells, tails, and heads and place them in saucepan with garlic. Cut and set prawn meat aside.

Saute shells, tails, and heads for 4-5 minutes on medium heat, frequently crushing them gently with a wooden spoon to release juices.

Add sliced vegetables and bay leaves and saute for 5 minutes on low heat. Add some water if mixture starts to dry out. Add white wine and stir until alcohol evaporates.

Add canned chopped tomatoes and ¼ cup water (60mL) and simmer for 15 minutes. Add some water if mixture starts to dry out.

Boil pasta in salted water 1 minute less than package instructions until al dente. Reserve ½ cup of pasta water.

Whilst bisque is simmering, place 2 tbsp. olive oil in a large skillet on medium heat. Add 1 crushed garlic and saute until fragrant (about 1 minute). Add Italian seasoning, oregano, and chilli pepper (if using) and cherry tomatoes and saute (sliced side facing down) for 3-4 minutes until soft (add 3-4 tbsp. of water if they start to dry out).

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Lobster Bisque Recipe

Lobster Bisque

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Lobster Bisque

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Bisque

Top 14 bisque recipes from across the web

The most viewed bisque recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lobster Bisque Recipe

Lobster Bisque

Creamy Tomato Bisque

How to Make Shellfish Stock

Shrimp Bisque with Bourbon

Lee's Lobster Bisque

Lobster Bisque

Easy-Peasy Prawn Bisque

Prawn Bisque Pasta

Creamy Sweet Potato Soup

Lobster Bisque

Kreeftenbisque

Shrimp &amp; Crab Seafood Bisque Re...

Bisque

The most viewed bisque recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Shrimp & Crab Seafood Bisque Re...