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The Best Lobster Bisque Recipe for Special Occasions

A rich, velvety, restaurant-quality lobster bisque that proves gourmet cooking at home is easier than you think.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 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)

Method
 

  1. Bring a large pot of salted water to a boil. Add lobsters and cook 8 minutes. Remove, cool, extract meat, and reserve shells.
  2. Melt 2 tbsp butter in a large pot. Add onion, carrots, celery, and garlic. Cook 8 minutes until softened.
  3. Add lobster shells and cook 5 minutes, stirring to release oils.
  4. Stir in tomato paste, paprika, and cayenne. Cook 2 minutes.
  5. Add flour and cook 1 minute, stirring constantly.
  6. Pour in brandy and deglaze the pot. Simmer 2 minutes.
  7. Add seafood stock, bring to a boil, then simmer 30 minutes.
  8. Strain mixture through a fine sieve, pressing to extract liquid.
  9. Return liquid to pot over low heat. Stir in heavy cream.
  10. Add lobster meat and heat gently without boiling.
  11. 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.