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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Lobster and Seafood Stock
Bisque Base
Lobster Meat & Finishing
Method
Lobster and Seafood Stock
- 1
Prepare shells
If using live lobsters, boil 2-3 minutes only to make shell handling easier, remove meat for later and reserve shells. If using raw shells from cooked lobsters, roughly break shells into pieces.
- 2
- 3
Deglaze and simmer
Add the white wine and tomato paste, stir to combine. Lower heat and simmer gently, uncovered, for 45–60 minutes to extract flavor. Skim foam occasionally.
- 4
Strain stock
Strain the stock through a fine-mesh sieve or cheesecloth into a clean pot or bowl, pressing on solids to extract liquid. Discard solids. Keep 6 cups of stock (reduce with simmer if needed) and set aside warm.
Bisque Base
- 5
- 6
Make roux
Sprinkle the flour over the softened aromatics and cook, stirring constantly, for 2–3 minutes to remove raw flour taste. The mixture should be pale golden but not brown.
- 7
Flambé or deglaze (optional)
If using brandy/cognac, remove pan from heat, add alcohol, and carefully ignite or return to heat to allow alcohol to evaporate for 30–60 seconds. Alternatively, stir it in and let it reduce for a minute.
- 8
Add stock slowly
Gradually whisk in 4–6 cups of the warm lobster stock a ladle at a time, ensuring a smooth mixture. Add paprika and dried thyme. Bring to a gentle simmer and cook for 10–15 minutes to thicken slightly and meld flavors.
- 9
Purée and strain (optional for silky texture)
For a very smooth bisque, transfer the simmered mixture to a blender in batches and purée until smooth, or use an immersion blender in the pot. Then strain the puréed soup through a fine-mesh sieve back into the pot, pressing solids to extract as much liquid as possible.
- 10
Finish with cream and milk
Stir in the heavy cream and whole milk, reduce heat to low, and warm through without boiling for about 5 minutes until the bisque is velvety.
Lobster Meat & Finishing
- 11
- 12
Incorporate meat and season
Fold most of the warmed lobster meat into the bisque, reserving a few tablespoons for garnish. Season with salt, freshly ground black pepper and lemon juice. Taste and adjust seasoning as needed.
- 13