Creamy Lobster Bisque (Printable)

Velvety lobster bisque with rich flavors, made creamy and smooth without brandy.

# What You'll Need:

→ Seafood

01 - 2 whole lobsters (approximately 1.5 lbs each), cooked, meat removed and shells reserved

→ Vegetables & Aromatics

02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 1 celery stalk, chopped
05 - 1 medium carrot, chopped
06 - 2 cloves garlic, minced
07 - 2 tablespoons tomato paste

→ Liquids

08 - 0.5 cup dry white wine
09 - 4 cups seafood or fish stock
10 - 1 cup heavy cream

→ Seasonings

11 - 1 bay leaf
12 - 1/4 teaspoon paprika
13 - 1/4 teaspoon cayenne pepper (optional)
14 - Salt and freshly ground black pepper, to taste

→ Garnish

15 - 1 tablespoon fresh chives or tarragon, finely chopped
16 - Lemon wedges (optional)

# Directions:

01 - Remove the lobster meat from the shells, chop into bite-sized pieces, cover, and refrigerate. Reserve the shells.
02 - Melt butter in a large pot over medium heat. Add onion, celery, and carrot, cooking until softened, about 6 minutes.
03 - Incorporate garlic and tomato paste; sauté for 2 minutes until fragrant.
04 - Add reserved lobster shells to the pot and cook while stirring for 4 minutes to release flavors.
05 - Pour in white wine, scraping browned bits from the bottom. Simmer for 2 minutes.
06 - Add seafood stock, bay leaf, paprika, and cayenne pepper. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
07 - Remove and discard lobster shells and bay leaf. Purée the soup base using an immersion blender or stand blender until smooth.
08 - Return the bisque to low heat, stir in heavy cream, and simmer gently for 5 minutes.
09 - Add lobster meat, reserving some for garnish. Season with salt and pepper. Heat through for 2 to 3 minutes without boiling.
10 - Ladle into bowls, garnish with reserved lobster meat and fresh herbs. Serve with lemon wedges if desired.

# Cooking Tips:

01 -
  • It tastes like you spent all day in the kitchen, but the actual hands-on time is surprisingly short.
  • The lobster flavor is so deep and clean without needing brandy or fancy liqueurs.
  • You can make it ahead and it only gets better as the flavors settle overnight.
02 -
  • Don't throw away those shells, they hold almost all the flavor in this recipe.
  • If you boil the bisque after adding cream, it can separate and turn grainy, keep the heat low.
  • Taste before you salt, seafood stock can be very salty on its own.
03 -
  • If your bisque tastes flat, a squeeze of fresh lemon juice at the end will wake up all the flavors.
  • For an even creamier texture, whisk in a tablespoon of cold butter right before serving.
  • Freeze leftover lobster shells to make quick seafood stock anytime you need it.

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