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lobster bisque recipe

This rich and creamy lobster bisque is a luxurious treat perfect for special occasions or a cozy dinner at home. Packed with the flavors of fresh lobster and aromatic herbs, it's a dish that impresses and delights.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine French
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 set Measuring cups and spoons
  • 1 Blender or immersion blender
  • 1 Strainer
  • 1 Ladle
  • 4 Bowls for serving

Ingredients
  

  • 2 whole lobsters About 1.5 lbs each.
  • 4 cups water For boiling lobsters.
  • 2 tablespoons olive oil
  • 1 medium onion Chopped.
  • 1 medium carrot Chopped.
  • 1 stalk celery Chopped.
  • 2 cloves garlic Minced.
  • 1/4 cup brandy
  • 1 teaspoon tomato paste
  • 2 cups seafood stock
  • 1 cup heavy cream
  • 1 teaspoon paprika
  • salt To taste.
  • black pepper To taste.
  • fresh chives or parsley For garnish.

Instructions
 

  • Bring 4 cups of water to a boil in a large pot. Add the lobsters and cook for about 10-12 minutes until they turn bright red. Remove the lobsters from the pot and let them cool. Reserve the cooking water.
  • Once cool, extract the meat from the lobsters, chop it into bite-sized pieces, and set aside. Retain the shells for added flavor.
  • In the same pot, heat olive oil over medium heat. Add chopped onion, carrot, celery, and garlic. Sauté for about 5-7 minutes until the vegetables are softened.
  • Add the reserved lobster shells to the pot and cook for an additional 5 minutes to build flavor.
  • Pour in the brandy and allow it to cook off for 2-3 minutes. Then stir in the tomato paste.
  • Add the reserved lobster cooking water and seafood stock to the pot. Bring to a simmer and cook for 30 minutes, allowing the flavors to meld.
  • After simmering, use a strainer to separate the liquid from the solids. Discard the shells and solids, then return the liquid to the pot.
  • Stir in the heavy cream, paprika, and the reserved lobster meat. Season with salt and pepper to taste. Heat gently for another 5 minutes to warm through.
  • Ladle the bisque into bowls and garnish with fresh chives or parsley. Serve hot.

Notes

For a deeper flavor, you can roast the lobster shells before adding them to the pot.
This bisque can be made a day in advance and reheated; just avoid boiling it after adding the cream.
Serve with crusty bread or crackers for the perfect pairing.