Lobster Bisque Recipe
Bowl of Lobster Bisque Topped with Grilled Lobster Tail
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Ingredients
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Lobster Stock & Shells
Bisque Base
Lobster Meat & Garnish
Method
Lobster Stock & Shells
- 1
Cook lobsters
Bring a large pot of salted water to a rolling boil. Add the live lobsters one at a time and boil for 8–10 minutes until shells are bright red and meat is cooked through. Remove lobsters and transfer to an ice bath to stop cooking. Reserve cooking water for another use or discard.
- 2
Remove meat and reserve shells
When cool enough to handle, twist off claws and tails. Remove tail and claw meat and refrigerate (reserve for grilling and garnish). Crack claws lightly and reserve cracked shells for the stock. Roughly chop bodies and shells into pieces.
- 3
Make stock
In a large stockpot over medium heat, melt 3 tbs butter. Add chopped onion, carrot, celery and smashed garlic. Sauté 6–8 minutes until softened and beginning to brown. Stir in 2 tbs tomato paste and cook 2 minutes to caramelize. Add the lobster shells and bodies and sauté 4–5 minutes, pressing shells to release flavor and color. Pour in white wine and simmer 3–4 minutes to reduce slightly. Add 8 cups water, bay leaf, thyme, peppercorns and 1.5 tsp salt. Bring to a simmer, then lower heat and gently simmer, partially covered, for 45–60 minutes, skimming any foam occasionally.
- 4
Strain stock
Strain the stock through a fine-mesh sieve or chinois into a clean pot, pressing on solids to extract as much liquid as possible. Discard solids. Taste and adjust seasoning — stock should be flavorful but not oversalted. Keep warm.
Bisque Base
- 5
- 6
Deglaze and combine with stock
Add minced garlic and cook 30 seconds. Carefully add the warm lobster stock (about 4–5 cups to start) while whisking to avoid lumps. Add the tomato concasse, paprika and cayenne. Bring to a gentle simmer and cook 15–20 minutes to thicken and allow flavors to marry. If too thick, add more stock to reach desired consistency.
- 7
Purée and strain
Remove from heat. Using an immersion blender (or transfer in batches to a blender), purée the soup until silky smooth. For an exceptionally smooth bisque, press the puréed bisque through a fine-mesh sieve into a clean pot, using a spatula to work it through.
- 8
Finish with cream & seasoning
Return the strained bisque to low heat. Stir in heavy cream and milk. Add cognac or brandy and lemon juice. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper, tasting and adjusting to preference. Keep warm over low heat — do not boil once cream is added.
Lobster Meat & Garnish
- 9
Prepare tails for grilling
Preheat a grill or broiler to high. Split the cooked lobster tails lengthwise through the top shell, expose the meat, and loosen meat from underside of shell but leave attached at base for presentation. Pat meat dry and brush lightly with 2 tbs melted butter. Sprinkle with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper.
- 10
- 11
- 12
Serve
Ladle 1 to 1 1/2 cups bisque into warmed bowls. Place one grilled lobster tail (or tail section) on top of each bowl. Spoon a few warmed bite-sized lobster pieces into the soup if using. Garnish with a sprinkle of finely chopped chives and microgreens or parsley. Serve immediately with crusty bread.