Creamy Lobster Bisque (Printable Version)

A rich, velvety bisque featuring tender lobster in a creamy broth with brandy and aromatic vegetables.

# What You’ll Need:

→ Lobster

01 - 2 (1.5 lb) live lobsters, or 1 lb cooked lobster meat (claws and tails)

→ Broth

02 - 4 cups seafood stock or fish stock
03 - Lobster shells (if using whole lobsters)
04 - 1 bay leaf
05 - 6 black peppercorns
06 - 1 sprig fresh thyme

→ Vegetables & Aromatics

07 - 2 tbsp unsalted butter
08 - 1 medium onion, finely chopped
09 - 1 medium carrot, finely chopped
10 - 1 celery stalk, finely chopped
11 - 2 cloves garlic, minced
12 - 2 tbsp tomato paste

→ Liquids

13 - 1/2 cup dry white wine
14 - 1/4 cup brandy or cognac
15 - 1 1/2 cups heavy cream

→ Seasonings

16 - 1/2 tsp paprika
17 - 1/2 tsp salt (plus more to taste)
18 - 1/4 tsp cayenne pepper
19 - Freshly ground black pepper, to taste

→ Garnish

20 - 2 tbsp chives, finely chopped

# Directions:

01 - If using live lobsters, bring a large pot of salted water to a boil. Add lobsters and cook for 7-8 minutes until bright red. Remove, cool slightly, then extract meat from claws and tails; chop into bite-size pieces and reserve. Save shells for broth.
02 - In a large pot, melt butter over medium heat. Add onion, carrot, and celery; sauté 5-6 minutes until softened. Add garlic and cook 1 minute more.
03 - Stir in tomato paste and cook for 2 minutes. Add lobster shells (if using), seafood stock, bay leaf, peppercorns, and thyme. Simmer uncovered for 25-30 minutes to extract flavor.
04 - Strain the broth, discarding solids. Return the liquid to the pot over medium heat.
05 - Add white wine and brandy; simmer for 5 minutes to reduce slightly.
06 - Stir in paprika, cayenne, and heavy cream. Simmer gently for 10 minutes.
07 - For a silky texture, puree the bisque with an immersion blender (or carefully in batches in a blender), then strain through a fine mesh sieve for extra smoothness.
08 - Add reserved lobster meat to the pot, season with salt and pepper, and gently heat through for 2-3 minutes.
09 - Ladle bisque into bowls, garnish with chives, and serve immediately.

# Top Tips:

01 -
  • The depth of flavor from simmering shells creates something you literally cannot buy in stores
  • It looks and tastes like a restaurant dish but comes together in about an hour
  • The leftovers somehow taste even better the next day
02 -
  • Do not rush the broth simmering time, those shells need at least 25 minutes to release all their flavor
  • Straining twice through a fine mesh sieve is what makes the texture restaurant quality
  • The bisque will thicken slightly as it cools, so do not over reduce during cooking
03 -
  • Swirl in an extra pat of butter right before serving for unbelievable silkiness
  • If the bisque is too thick after reheating, add a splash more stock or cream

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