Lobster Bisque Recipe
Make Lobster Bisque Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lobster & Shell Stock
Soup Base & Finish
Method
Lobster & Shell Stock
- 1
Cook and remove meat
Bring a large pot of salted water to a rapid boil. Add live lobsters one at a time. Boil 8–10 minutes for 1.5–2 lb lobsters until shells are bright red and tails curl. Remove lobsters and transfer to an ice bath to stop cooking. When cool enough to handle, crack shells and remove tail and claw meat. Reserve meat, chill and refrigerate. Keep shells for stock. Roughly chop any cartilage-free body meat and refrigerate separately (about 8 oz total).
- 2
Prepare shells
Crack the lobster shells into pieces with a heavy knife or mallet to expose interior — this helps extract flavor. Pat shells dry.
- 3
Sear shells and vegetables
In a large heavy pot or Dutch oven, heat 1 tbs vegetable oil and 2 tbs butter over medium-high heat. Add the cracked shells and brown, stirring occasionally, 6–8 minutes until they develop deep red color and aroma. Add the chopped onion, carrot, celery and smashed garlic and cook 4–5 minutes until vegetables begin to soften. Stir in 2 tbs tomato paste and cook 2–3 minutes, stirring, until paste darkens slightly.
- 4
Deglaze and simmer
Pour in 1 cup dry white wine to deglaze, scraping up browned bits. Let wine reduce by half (2–3 minutes). Add 6 cups cold water, bay leaf, peppercorns, thyme and parsley stems. Bring to a gentle simmer, lower heat and cook uncovered for 30–40 minutes, skimming foam occasionally for a clear stock. Add 1 tsp kosher salt toward the end of simmering. Strain stock through a fine-mesh sieve into a clean pot, pressing on solids to extract liquid. Discard solids and return stock to pot. Taste and adjust salt; you should have about 5–6 cups of flavorful shell stock.
Soup Base & Finish
- 5
Sweat aromatics
In a clean heavy pot, melt 4 tbs unsalted butter over medium heat. Add the sliced leek and minced shallots and cook gently 6–8 minutes until softened and translucent but not browned. This builds a sweet aromatic base.
- 6
Make roux
Stir in 3 tbs all-purpose flour and cook, stirring constantly, 2–3 minutes to eliminate raw flour taste and form a light blond roux. Do not let it darken much.
- 7
Combine with shell stock
Slowly whisk in 4 cups of the warm strained lobster stock, about 1/2 cup at a time, until smooth. Add 1 tbs tomato concassé or drained tomatoes, 1 tbs dry sherry, and bring to a gentle simmer. Simmer 8–10 minutes to let the soup thicken and flavors meld.
- 8
Blend (optional for very smooth bisque)
If you prefer a very smooth, velvety bisque, transfer the soup (including strained shells solids if desired) to a blender in batches and puree until silky. Return to pot through a fine sieve. Note: many traditional bisques are strained to be completely smooth.
- 9
Finish with cream and milk
Stir in 1 cup heavy cream and 1 cup whole milk, lower heat to gentle warm — do not boil vigorously once cream is added or it may split. If using cognac/brandy, remove pot from heat, add 2 tbs cognac, carefully ignite to flambé to burn off alcohol (optional), then return pot to low heat. Simmer gently 4–5 minutes to incorporate flavors.
- 10
Add lobster meat and season
Add the chopped reserved lobster meat (about 8 oz) to the warm bisque and heat through 2–3 minutes. Stir in 1 tbs fresh lemon juice, 1 tbs chopped tarragon (or chives), 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp paprika. Taste and adjust seasoning.
- 11
Serve
Ladle bisque into warmed bowls. Garnish with chopped parsley and a small drizzle (optional) of extra cream or a few drops of truffle oil if desired. Serve with crusty bread or a buttered crouton.