Lobster Bisque Cup Recipe
Rich and velvety lobster bisque, slow-simmered with aromatic vegetables, tomatoes, brandy, and sherry, finished with cream for a smooth, decadent finish
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Ingredients
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Lobster and Stock
Aromatics and Mirepoix
Liquids, Seasoning and Cream
Finish and Garnish
To Serve
Method
Prepare Lobster and Build Stock
- 1
Cook lobsters (if using live)
Bring a large pot of salted water to a rolling boil. Plunge live lobsters headfirst into boiling water and cook 7–9 minutes until shells are bright red and meat is just cooked. Remove and cool slightly. Reserve cooking liquid if you like for extra flavor (strain and reduce later).
- 2
Remove meat and crack shells
When cool enough to handle, remove tail and claws. Extract meat from tail and claws; reserve about 1 cup of diced meat for garnish and chill. Reserve shells, knuckles, and bodies for stock. Roughly chop shells to expose flavor.
- 3
- 4
Deglaze and simmer stock
Stir in tomato paste and cook 2 minutes. Add 1 cup dry white wine to deglaze, scraping browned bits from the bottom. Add water (about 6 cups), 1 bay leaf, peppercorns, and 1 tsp salt. Bring to a simmer, reduce heat to low, and gently simmer uncovered for 30–35 minutes to extract flavor. Skim foam occasionally.
- 5
Strain stock
Strain the stock through a fine-mesh sieve into a clean pot or bowl, pressing on solids to extract liquid. Discard solids. You should have about 4–5 cups of lobster stock. Return stock to the pot and keep warm.
Prepare Mirepoix and Aromatics
- 6
- 7
Add garlic and herbs
Add minced garlic, thyme sprigs, and optional tarragon. Cook 1 minute until fragrant.
- 8
Add tomatoes and seasonings
Stir in 1 cup crushed tomatoes, 1 tbs brandy, 1 tbs dry sherry, 1 tsp smoked paprika, and 1 tsp cayenne (adjust to heat preference). Cook 3–4 minutes to meld flavors and reduce acidity.
Combine Stock and Simmer
- 9
Combine and simmer
Carefully pour the warm lobster stock into the pot with the sautéed vegetables. Bring to a gentle simmer and cook uncovered for 20 minutes to meld flavors. Taste and adjust seasoning with up to 1/2 tsp sea salt and more pepper if needed.
- 10
Add cooked lobster meat
Add chunks of the reserved cooked lobster meat (except the 1 cup set aside for garnish) to the simmer for the final 4–5 minutes to warm through and infuse flavor.
Blend and Finish
- 11
Purée the bisque
Remove and discard thyme sprigs. Working in batches, carefully transfer the soup to a blender or use an immersion blender and purée until completely smooth and velvety. For extra silkiness, pass the puréed bisque through a fine-mesh sieve or chinois into a clean pot, pressing with a spatula to extract all liquid.
- 12
Enrich with cream and butter
Over low heat, stir in 1 cup heavy cream and 1 tbs cold cubed butter, whisking until butter is melted and emulsified. Heat gently — do not boil after adding cream. Stir in 1 tsp fresh lemon juice and adjust seasoning. If you prefer a lighter finish, blend in up to 1 cup half-and-half and reduce cream accordingly.
- 13
Finish with sherry and brandy
Taste and add an additional 1 tbs dry sherry and 1 tbs brandy if desired for depth; warm through for 1 minute and remove from heat.
Serve and Garnish
- 14
Assemble cups
Ladle hot bisque into small serving cups (4–6 oz). Add a few pieces of reserved lobster meat to each cup for texture and visual appeal.
- 15
- 16
Serve
Serve immediately with crostini or crusty bread on the side. Bisque can be held warm over very low heat for up to 30 minutes; stir occasionally.
