lobster bisque recipe

A rich and creamy bisque filled with buttery chunks of delicious lobster! 

Lobster Bisque

lobster meat (cooked,

butter (divided)

onion (diced, divided)

chicken broth

carrot (diced)

celery (diced)

garlic (minced)

white wine

cooking sherry

Worcestershire sauce

Tabasco sauce

thyme

bay leaf

tomato paste

½ cups half and half (or light cream)

Remove the meat from the shells and set aside.

Melt 2 tablespoons butter in a large saucepan. Add shells and ¼ cup onion and cook over medium heat until fragrant and lightly browned. Add chicken broth and simmer for 10 minutes, covered. Strain and set aside.

Melt remaining butter over medium heat. Add remaining onion, carrots, celery, and garlic and cook until onion is softened. Add white wine and sherry and cook until almost evaporated. Add Worcestershire and Tabasco sauce and cook until almost evaporated.

Stir in broth, thyme, bay leaf, and tomato paste. Simmer for 15 minutes or until thickened. Remove bay leaf and use an immersion blender to puree until smooth.

Add in cream and simmer until thickened, stir in lobster meat, and serve immediately.

This Lobster Bisque Recipe is made simple and easy with quick homemade lobster stock, big bites of lobster, and a creamy luscious bisque thickened with sweet potatoes. For extra decadence saute the lobster in browned butter infused with garlic, and serve with warm garlic bread.

Simple Lobster Bisque

lobster

water

salt

olive oil

onion, diced

garlic cloves, rough chopped

celery, diced (1 cup)

yam, peeled, diced (2 cups) or sub carrots

sweet paprika

sherry wine

lobster stock (you’ll make this with the shells from

heavy cream (or sub coconut milk)

additions: fish sauce, salt, pepper, cayenne

butter

garlic cloves, smashed

chives

Prep lobster and stock

Place lobster tails in a stockpot with 5 cups water and 1 teaspoon salt. Bring to a boil, lower heat and simmer 5-7 minutes, or until tails turn vibrant red and begin to curl. Using tongs, place tails in bowl to cool, reserving the hot lobster water in the pot.

Remove lobster meat from the tails and add the shells and any liquid, back into the lobster water. Simmer 20 mins while you prepare the rest of the soup. Chop the lobster meat, keeping a few pretty red pieces larger, for garnishing. Keep any red roe, which will add flavor and color. Refrigerate.

Bisque

In a heavy-bottomed pot or dutch oven, heat oil over medium-high heat. Add onion and saute 3-4 minutes until fragrant. Add garlic, celery, and thyme, and lower heat to medium, saute 5 more minutes until onions are softened. Add diced yam, cook 2 minutes, add tomato paste, paprika and bay leaf. Stir 1-2 minutes. Deglaze with the sherry, scraping up any browned bits, and cook this off, or if comfortable, carefully tilt the pot to let it ignite (stand back) and burn off the alcohol.

Strain the lobster stock. You should have about 3 cups. Pour this into the pot with the veggies. Bring to simmer on med-low, covered, and cook until the yam and celery are tender, about 15 minutes.  Remove the bay leaf.

Add 1/4 the of the chopped lobster to this, and blend all until smooth and creamy (either using an immersion blender or blend in batches using a regular blender- remember, if hot, hold lid down tight with a towel.)

Pour this back into the Dutch oven. Add the cream.  Taste.  Season with salt and pepper. To add more depth, a tiny splash of fish sauce may help. If you like a little pep, a pinch or two of cayenne is nice.

In a medium skillet swirl the butter and smashed garlic cloves over medium-high heat until nutty and fragrant. Add the remaining lobster, and saute 1-2 minutes. Set aside a few of the biggest prettiest pieces for garnish and add the remaining smaller pieces o the soup. Simmer soup gently on low for a few more minutes. It will taste more &#8220;lobstery&#8221; as the flavors have a chance to meld. Sometimes I&#8217;ll let this sit on the stove for 1/2  hour then gently reheat before serving.

Divide among bowls, garnish the top with the bigger pieces of lobster and fresh tarragon leaves (or chives and parsley).

"OMG! I think that was my favorite dish you've ever made! 100% incredible! I think I just died.. it was so delicious! Thank you!!!!!!"

That's the text I got from my roommate after they ate it. My girlfriend said it was the best lobster bisque she's had as well. Thanks for sharing the recipe, it's a winner!

Love this recipe! Made the mistake of using two frozen whole lobsters - managed to get just enough meat from them but will stick to either lobster tails or live lobster in the future.  Also used a slightly larger sweet potato so had to increase salt by adding fish sauce - nice recommendation!

This lobster bisque is excellent! It got rave reviews from a tough foodie crowd. Thanks for the recipe!

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