Jul 14 2026
Restaurants›The Little Village - Downtown›Lobster Bisque Recipe

Lobster Bisque Recipe

Inspired by The Little Village - Downtown
Time1h 10m
Serves4

Make Lobster Bisque Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base Ingredients

Aromatics and Vegetables

Seasonings

Finishing Touches

Method

Prepare Lobster Stock

  1. 1

    Make Stock

    In a large pot, melt 2 tablespoons of butter over medium heat. Add the lobster shells and sauté for 5 minutes until fragrant.

  2. 2

    Add Water

    Pour in 4 cups of water and bring to a boil. Reduce heat and let simmer for 30 minutes.

  3. 3

    Strain Stock

    After simmering, strain the stock through a fine-mesh sieve into a bowl, discarding the shells. Set the stock aside.

Make the Bisque

  1. 4

    Sauté Vegetables

    In the same pot, melt the remaining 2 tablespoons of butter over medium heat. Add the chopped onion, carrot, and celery. Sauté until softened, about 5-7 minutes.

  2. 5

    Add Aromatics

    Stir in the minced garlic and tomato paste. Cook for another 2 minutes, until garlic is fragrant.

  3. 6

    Add Stock and Seasonings

    Pour in the reserved lobster stock and add the bay leaf, thyme, salt, black pepper, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.

  4. 7

    Blend Soup

    Remove the bay leaf. Using an immersion blender, blend the bisque until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.

  5. 8

    Add Cream and Lobster

    Stir in the heavy cream and chopped cooked lobster meat. Heat gently over low heat for another 5 minutes, ensuring it doesn’t boil.

  6. 9

    Garnish

    Serve hot, garnished with fresh parsley on top.

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