Description
A rich, velvety, restaurant-quality lobster bisque that proves gourmet cooking at home is easier than you think.
Ingredients
Scale
- 2 live lobsters (about 1½ lbs each) or 1 lb lobster tails
- 4 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 1/2 cup brandy or dry sherry
- 4 cups seafood stock
- 2 cups heavy cream
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and black pepper to taste
- Fresh chives, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add lobsters and cook 8 minutes. Remove, cool, extract meat, and reserve shells.
- Melt 2 tbsp butter in a large pot. Add onion, carrots, celery, and garlic. Cook 8 minutes until softened.
- Add lobster shells and cook 5 minutes, stirring to release oils.
- Stir in tomato paste, paprika, and cayenne. Cook 2 minutes.
- Add flour and cook 1 minute, stirring constantly.
- Pour in brandy and deglaze the pot. Simmer 2 minutes.
- Add seafood stock, bring to a boil, then simmer 30 minutes.
- Strain mixture through a fine sieve, pressing to extract liquid.
- Return liquid to pot over low heat. Stir in heavy cream.
- Add lobster meat and heat gently without boiling.
- Season with salt and pepper. Add 1 tbsp cold butter before serving for sheen.
Notes
For the most authentic lobster bisque, always use the shells to build your stock—they add unmatched depth and color.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 185mg
Keywords: lobster bisque, seafood bisque, lobster soup, creamy lobster bisque