Lobster Bisque Recipe
A mild rich and creamy base with lobster pieces.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lobster Bisque Ingredients
Method
Cooking Directions
- 1
- 2
Deglaze and Simmer
Stir in tomato paste and pour in the white wine. Bring to a boil and let it reduce by half. Add the fish stock, bay leaf, and thyme. Simmer for 30 minutes.
- 3
Strain the Stock
Remove from heat and strain the lobster stock through a fine mesh sieve into a bowl, pressing the solids to extract as much liquid as possible. Discard solids.
- 4
Make the Bisque
In the same pot, melt the remaining butter over medium heat. Add the strained stock back into the pot and bring to a simmer. Stir in the heavy cream and add the cooked lobster meat. Season with salt and black pepper to taste.
- 5
Serve
Let the bisque simmer for 10 minutes. Serve hot, garnished with a sprinkle of fresh thyme if desired.
