Lobster Bisque Recipe
Make Lobster Bisque Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lobster & Shells
Bisque Base / Stock
Cream & Finishing
Optional Thickening / Flavor Boost
Method
Lobster & Shells
- 1
Cook lobsters and reserve meat
Bring a very large pot of heavily salted water to a rolling boil. Add the 2 live lobsters headfirst, cover, and cook for 8–10 minutes once the water returns to a boil (for 1.25–1.5 lb lobsters). Remove lobsters and transfer to an ice bath to stop cooking. When cool enough to handle, twist off the claws and tail. Reserve shells (crack claws and tail shells lightly with a mallet) and collect meat: remove tail meat, claw meat, and knuckle meat. Chop roughly and set 3/4 of the meat aside for finishing; reserve the remaining 1/4 (about 3–4 oz) for garnish. Keep lobster cooking liquid (from the pot) if desired — strain and add to stock later up to 1 cup.
- 2
Optional gentle poach for extra tenderness
If you prefer a more tender texture, melt 2 tbs unsalted butter with 1/4 cup water in a sauté pan over medium. Add the extracted lobster meat and warm gently for 1–2 minutes until just warmed through. Remove and refrigerate until ready to finish in the bisque.
Bisque Base / Stock
- 3
Brown shells
Heat 2 tbs neutral oil and 2 tbs unsalted butter in a large heavy-bottomed pot over medium-high heat. Add the reserved cracked lobster shells and sauté, stirring occasionally, until shells turn bright red and develop brown bits, about 8–10 minutes. Smash larger pieces with a spoon to expose more surface area.
- 4
Add aromatics and tomato paste
Add the chopped onion, carrot, celery and smashed garlic to the pot. Cook, stirring, until the vegetables soften and begin to brown, 6–8 minutes. Stir in 2 tbs tomato paste and 1/2 tsp smoked or sweet paprika; cook 2–3 minutes until the paste darkens slightly (this deepens flavor). If using the optional 1 tbs flour, sprinkle it now and cook 1 minute to remove raw taste.
- 5
Deglaze and simmer
Pour in 1 cup dry white wine to deglaze the pan, scraping up browned bits for about 2 minutes. Add 6 cups fish or low-sodium chicken stock, up to 1 cup reserved lobster cooking water (optional), 2 bay leaves, 2 thyme sprigs, 8 peppercorns and 1 tsp coarse salt. Bring to a simmer, reduce heat to maintain a gentle simmer and cook uncovered for 30–40 minutes, partially covered, to extract flavor from shells and aromatics.
- 6
Strain and press
Remove from heat. Strain the stock through a fine-mesh sieve lined with cheesecloth (or double sieve) into a clean pot or bowl, pressing on shells and vegetables with the back of a ladle to extract maximum flavor. Discard solids. Return strained stock to the cleaned pot and skim any fat from the surface if desired.
Cream & Finishing
- 7
Reduce and enrich
Bring the strained stock to a gentle simmer over medium heat. Stir in 1 cup heavy cream and 2 tbs dry sherry (or additional wine). Simmer gently until slightly thickened and glossy, about 8–12 minutes, stirring occasionally. Taste and adjust seasoning with up to 1/2 tsp salt and 1/4 tsp freshly ground black pepper.
- 8
Blend for velvety texture
For an ultra-smooth bisque, cool the mixture slightly (10 minutes), then transfer to a blender in batches and puree until completely smooth. Return to the pot. Alternatively, use an immersion blender directly in the pot until silky. If the bisque is too thin, simmer to reduce to desired consistency; if too thick, thin with up to 1/2 cup stock or water.
- 9
Finish with butter and lemon
Off the heat, whisk in the 2 tbs cold butter pieces one at a time to emulsify and add shine. Stir in 1 tsp lemon juice to brighten flavors.
- 10
Add lobster meat and warm
Add the reserved chopped lobster meat (the 3/4 portion set aside earlier) to the bisque and warm gently for 2–3 minutes — do not boil to avoid overcooking. Taste and adjust seasoning.
- 11
Serve
Ladle the bisque into warmed bowls. Garnish each bowl with the reserved chilled lobster morsels, a drizzle of heavy cream (optional), a sprinkle of chopped chives, and a grind of black pepper. Serve with toasted baguette or buttered croutons.