Lobster Bisque Recipe
Make Lobster Bisque Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Flavor Enhancers
Creamy Finish
Method
Preparing the Lobster
- 1
Cook the Lobsters
Bring a large pot of salted water to a boil. Add the live lobsters and cook for about 8-10 minutes until they turn bright red. Remove lobsters and place them in an ice bath to stop the cooking process.
- 2
Extract Lobster Meat
Once lobsters are cool, crack the shells and remove the lobster meat. Chop the meat into small pieces and set aside. Reserve the shells for making stock.
Making the Bisque Base
- 3
- 4
Add Garlic and Tomato Paste
Stir in the minced garlic and tomato paste, cooking for an additional 2 minutes.
- 5
Deglaze with Wine
Pour in the white wine, scraping the bottom of the pot to deglaze. Let it simmer for 3-4 minutes until reduced by half.
- 6
Add Stock and Seasonings
Add the fish or seafood stock, lobster shells, bay leaves, thyme, paprika, cayenne pepper, salt, and black pepper. Bring to a boil, then reduce the heat to low and let simmer for 30 minutes.
Blending and Finishing
- 7
Blend the Soup
Remove the bay leaves and lobster shells from the pot. Using an immersion blender, blend the soup until smooth. Alternatively, you can blend in batches using a countertop blender.
- 8
Add Cream and Lobster Meat
Stir in the heavy cream and reserved lobster meat. Heat gently for another 5 minutes, ensuring not to boil.
- 9
