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
Lobster Bisque Directions
- 1
Prepare the Lobsters
Bring a large pot of salted water to a boil. Add the live lobsters and cook for about 8-10 minutes until they turn bright red. Remove lobsters and let them cool.
- 2
Extract Lobster Meat
Once cool, remove the lobster meat from the claws and tails. Chop the meat into bite-sized pieces and set aside. Reserve the shells for the stock.
- 3
- 4
Add Tomato Paste
Stir in the tomato paste and cook for another 2-3 minutes, allowing the flavors to meld.
- 5
Deglaze with Wine
Pour in the dry white wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 5 minutes.
- 6
Add Fish Stock
Add the fish stock and reserved lobster shells to the pot. Bring the mixture to a boil, then reduce to a simmer for 20-30 minutes.
- 7
Strain the Stock
Remove the lobster shells and strain the stock through a fine-mesh sieve into a clean pot, discarding the shells.
- 8
Add Cream and Season
Stir in the heavy cream, salt, black pepper, and cayenne pepper into the strained stock. Heat through but do not boil.
- 9
Incorporate Lobster Meat
Add the chopped lobster meat back into the bisque, allowing it to heat for an additional 5 minutes.
- 10