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Rich & Velvety Lobster Bisque Recipe in Elegant Bowl

lobster bisque recipe

This lobster bisque recipe proves that restaurant-quality soup is absolutely achievable in your own kitchen. Rich, velvety, and deeply flavorful, this elegant bisque starts with whole lobsters (or quality shells) that are roasted to intensify their flavor, then simmered with aromatic vegetables, brandy, and herbs to create a luxurious stock. A secret ingredient—a bit of rice—thickens the soup naturally, resulting in a silky-smooth texture without any flour taste. Finished with heavy cream, butter, and tender pieces of lobster meat, every spoonful is pure decadence. While it sounds impressive (and tastes like it came from a French bistro), this recipe breaks down into simple, manageable steps that any ambitious home cook can master. Perfect for Valentine’s Day, New Year’s Eve, Christmas Eve, or whenever you want to create something truly special.

 

  • Total Time: 1 hour 45 minutes
  • Yield: 4-6 servings

Ingredients

For the Lobster Stock:

  • 2 (1.5-pound) live lobsters or 1 pound lobster shells
  • 2 tablespoons olive oil
  • 1 large yellow onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 cloves garlic, smashed
  • 2 tablespoons tomato paste
  • ½ cup brandy or cognac
  • 4 cups fish stock or low-sodium chicken broth
  • 2 cups water
  • 1 bay leaf
  • 1 teaspoon dried thyme (or 3 sprigs fresh)
  • 1 teaspoon black peppercorns
  • ¼ cup long-grain white rice

For Finishing the Bisque:

  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • Salt and white pepper to taste
  • Fresh lemon juice, to taste
  • ¼ cup fresh chives or tarragon, chopped
  • Reserved lobster meat, chopped

Instructions

  1. Cook the lobsters: Bring a large pot of salted water to a boil. Add the live lobsters head-first and cook for 8-10 minutes until bright red. Transfer to a large bowl of ice water to stop cooking. When cool enough to handle, remove the meat from the tails and claws. Reserve the meat in the refrigerator. Reserve all shells—this is where the flavor lives.
  2. Roast the shells: Preheat your oven to 375°F. Spread the lobster shells on a baking sheet and drizzle with olive oil. Roast for 12-15 minutes until fragrant and slightly browned. This step is non-negotiable—roasting increases flavor intensity by 50%.
  3. Sauté aromatics: In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, celery, and smashed garlic. Sauté for 8-10 minutes until softened and lightly caramelized. Add the tomato paste and cook for 2 minutes, stirring constantly, until it darkens and becomes fragrant.
  4. Deglaze and simmer: Carefully pour in the brandy and scrape up any browned bits from the bottom of the pot. Let it reduce by half, about 2 minutes. Add the roasted lobster shells, fish stock, water, bay leaf, thyme, and peppercorns. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
  5. Strain and add rice: Strain the stock through a fine-mesh sieve into a clean pot, pressing on the solids to extract every drop of liquid. Discard the solids. Add the rice to the strained stock and simmer for 20 minutes, until the rice is very soft and starting to break down.
  6. Blend until smooth: Working in batches (and being careful with hot liquid), transfer the soup to a blender and puree until completely smooth. For the ultimate velvety texture, strain it again through a fine-mesh sieve back into the pot, using a spatula to push it through.
  7. Finish with cream and butter: Return the pot to low heat. Stir in the heavy cream and butter until melted and incorporated. Season with salt and white pepper to taste. Add a squeeze of fresh lemon juice—this brightens everything.
  8. Add the lobster meat: Gently fold in the reserved chopped lobster meat and warm through for 1-2 minutes. Do not boil, or the lobster can become tough.
  9. Serve: Ladle the bisque into warm bowls. Garnish with fresh chives or tarragon and an extra drizzle of cream if desired. Serve immediately with crusty bread for dipping.

Notes

  • Roast the Shells: Do not skip roasting the shells. This step concentrates flavor and adds depth that you simply cannot achieve otherwise.
  • Strain Twice: Lobster shells can have small, sharp pieces. Straining twice (once after stock, once after blending) ensures a silky, safe bisque.
  • Don’t Boil After Adding Cream: Once cream is added, keep the heat low. Boiling can cause the dairy to separate and curdle.
  • Lobster Meat Timing: Add the lobster meat only at the end to warm through. Overcooking makes it tough and rubbery.
  • Make Ahead: You can make the lobster stock up to 2 days ahead and store it in the refrigerator. Finish the bisque the day you plan to serve.
  • Freezing: Bisque freezes well for up to 2 months without the lobster meat. Thaw overnight and reheat gently.
  • Wine Pairing: A crisp, unoaked Chardonnay or dry Champagne pairs beautifully with the richness of the bisque.
  • Substitutions: This method works beautifully with crab, shrimp, or crawfish. Adjust cooking times as needed.

Find it online: https://juicymeatrecipes.com/lobster-bisque-recipe/