Lobster Bisque Recipe

Cook and reserve lobster

If using live lobster: bring a large pot of salted water to a rolling boil. Add lobster (1.5–2 lb) and cook 8–10 minutes until shell is bright red and tail meat is opaque. Remove lobster and cool slightly. Reserve cooking water for stock if desired (cooled) or discard. Separate tail and claws from the body; crack shells and remove meat. Roughly chop meat into 1/2-inch pieces and refrigerate. Reserve the shells for the broth: break shells into chunks.

If using purchased lobster meat

If using pre-cooked lobster meat (approx. 8 oz), pat dry and set aside. Use 1 tbs butter to lightly sauté the meat for 1 minute at the end to warm through (see finish).

In a large heavy-bottomed saucepan or Dutch oven, melt 2 tbs butter over medium heat. Add the diced onion, celery, and carrot and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and sliced sun-dried tomatoes and cook 1–2 minutes more until fragrant.

Stir in 1 tbs tomato paste and cook 1 minute to caramelize the paste slightly; this deepens flavor.

Increase heat to medium-high, add 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by half, about 2–3 minutes.

Add the reserved lobster shells to the pot. Pour in 4 cups fish or lobster stock (or low-sodium chicken stock). Add bay leaf and thyme sprigs. Bring to a gentle simmer, reduce heat to low, and simmer for 25–30 minutes to infuse the broth with shell flavor. Occasionally skim any foam or impurities from the surface.

Remove from heat. Use tongs to remove and discard bay leaf, thyme sprigs, and large shell pieces. Carefully strain the broth through a fine-mesh sieve into a clean pot, pressing solids to extract flavor. Return strained broth to medium heat.

If you want a silky bisque base, transfer the strained solids (if any soft vegetable bits remain) to a blender with about 1/2 cup of the strained broth and puree until smooth, then pass through a fine sieve back into the pot. This step is optional but gives creamier texture.

Reduce heat to low. Stir in heavy cream (1 cup) and 1/4 cup half-and-half (optional). Add paprika (1/2 tsp), cayenne (1/8 tsp), salt (1 tsp), and black pepper (1/2 tsp). Simmer gently (do not boil) for 6–8 minutes to meld flavors and thicken slightly.

Adjust thickness

If you prefer a thicker bisque, make a slurry with 1 tsp cornstarch (or use the listed 1 tsp flour): whisk cornstarch into 1 tbs cold water until smooth, then slowly whisk into simmering soup and cook 1–2 minutes until thickened. If using flour, melt 1 tbs butter in a small pan, whisk in 1 tsp flour, cook 1 minute, then whisk into the soup and simmer until thickened.

Add reserved lobster meat to the bisque and warm gently for 2–3 minutes until heated through. Stir in fresh lemon juice (1 tbs) and 1–2 tbs unsalted butter (optional) off heat for a glossy finish.

Taste and adjust seasoning with additional salt, pepper, or lemon as needed. Ladle bisque into warm bowls, garnish with chopped chives or parsley (2 tbs) and a few thin strips of sun-dried tomato if desired.