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Lobster Bisque Recipe

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Creamy, luxurious lobster bisque with chunks of tender lobster meat and a silky-smooth texture, perfect for special occasions or elegant dinners.

Ingredients

Scale

For the Bisque:

  • 4 tablespoons butter
  • 1 large yellow onion diced
  • 5 stalks celery diced
  • 3 medium carrots diced
  • 1 garlic clove minced
  • salt and white pepper to taste
  • 1 sprig fresh tarragon (or ¾ teaspoon dried tarragon)
  • 3 tablespoons tomato paste
  • 1 teaspoon paprika
  • ⅛ teaspoon cayenne pepper
  • ¼ cup all purpose flour
  • 1 cup dry white wine
  • ⅓ cup dry sherry or cream sherry
  • 6 cups lobster stock or shellfish stock (see note)
  • 1 sprig fresh thyme (or ¼ teaspoon dried thyme)
  • 1 bay leaf
  • 1 cup heavy cream
  • 1 teaspoon sherry vinegar (or red or white wine vinegar)
  • 10 ounces lobster meat cut into meaty chunks (see note)
  • chopped chives optional, for garnish
  •  

For the Lobster or Shellfish Stock:

  • 1 large onion halved
  • 2 stalks celery halved
  • 1 carrot halved
  • 3 cloves garlic smashed
  • 5 peppercorns
  • 4 sprigs thyme
  • 2 bay leaves
  • lobster shells or shrimp or crab shells. As many as you can fit – the more, the better, but even just a few will work.
  • water to cover

Instructions

  1. Melt butter in a heavy-bottomed Dutch oven over medium heat. Add onion, celery, carrots, and garlic, season with salt and white pepper, and cook until softened but not browned, about 8 minutes.
  2. Add tarragon, tomato paste, paprika, and cayenne, stirring until well combined. Sprinkle in flour and stir until incorporated.
  3. Pour in white wine and sherry, increase heat to medium-high, and stir until liquid is absorbed.
  4. Add lobster stock, thyme, and bay leaf. Season with salt and white pepper, cover, and simmer until vegetables are very tender, about 20 minutes.
  5. Remove thyme sprig and bay leaf, then puree soup until completely smooth using an immersion blender or regular blender in batches.
  6. Strain the soup through a fine mesh strainer if needed for extra smoothness.
  7. Return soup to the stove over medium-low heat. Stir in heavy cream and sherry vinegar, then taste and adjust seasoning.
  8. To serve, divide lobster meat among bowls, ladle hot soup over top, and garnish with remaining lobster pieces and chopped chives.
  9. For the Lobster Stock:
  10. Combine onion, celery, carrot, garlic, peppercorns, thyme, bay leaves, and shells in a large stock pot.
  11. Add water to cover, bring to a boil, then reduce heat to a gentle simmer and cook for 20-30 minutes.
  12. Strain and store in airtight containers. Yield will vary.

Notes

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: Lobster Bisque Recipe

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