Classic Lobster Bisque

🦞 Classic Lobster Bisque

Bring a taste of fine dining to your home kitchen with this rich, creamy, and elegant Lobster Bisque. Perfect for special occasions or a cozy night in, this soup captures the essence of the sea with layers of buttery lobster flavor and a velvety smooth finish.

Ingredients

• 2 whole lobsters (about 1½ lbs each) or 1½ lbs lobster meat with shells
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 celery stalks, finely chopped
• 1 large carrot, diced
• 3 cloves garlic, minced
• 3 tablespoons tomato paste
• ¼ cup brandy or cognac (optional but traditional)
• ½ cup dry white wine
• 4 cups seafood stock or fish broth
• 1 bay leaf
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (optional)
• 1 teaspoon fresh thyme or ½ teaspoon dried
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Prepare the Lobster

Bring a large pot of salted water to a boil and cook the lobsters for 8–10 minutes until the shells turn bright red. Remove, let cool slightly, and extract the meat from tails and claws. Reserve the shells—they’re full of flavor. Chop the meat into bite-sized pieces and refrigerate until ready to add at the end.

2. Make the Base Stock

In a large heavy-bottomed pot, melt butter with olive oil over medium heat. Add the lobster shells, onion, celery, carrot, and garlic. Cook for 10 minutes, stirring often, until shells turn golden and aromatic. Stir in the tomato paste and cook 2–3 minutes to deepen the flavor.

3. Deglaze and Simmer

Pour in brandy and carefully ignite it (if comfortable) to burn off alcohol. Once flames subside, add white wine and cook 2 minutes. Stir in seafood stock, bay leaf, thyme, paprika, and cayenne. Bring to gentle boil, then reduce heat and simmer uncovered 30–40 minutes to blend flavors.

4. Strain the Broth

Remove from heat. Strain liquid through a fine-mesh sieve or cheesecloth into a clean pot, pressing down on shells and vegetables to extract flavor. Discard solids.

5. Thicken the Bisque

Whisk flour with a few tablespoons of hot broth until smooth. Slowly whisk this mixture back into the pot and simmer 5–7 minutes until slightly thickened. Stir in heavy cream and adjust seasoning with salt and pepper.

6. Add the Lobster Meat

Gently fold in chopped lobster meat and let it warm in the bisque for 3 minutes — just enough to heat through without overcooking.

7. Serve and Garnish

Ladle the silky bisque into warm bowls, garnish with fresh parsley or a drizzle of cream, and serve with crusty bread or a buttery roll.

Tips for Perfection

• Use the lobster shells for a deep, authentic flavor — they are the secret to a rich bisque.
• For a smoother texture, blend the strained broth with an immersion blender before adding lobster meat.
• A splash of sherry or cognac just before serving gives it a classic French touch.

Final Thoughts

This Lobster Bisque is smooth, creamy, and decadently flavorful — the kind of comforting yet luxurious dish that feels special for any occasion. The combination of butter, cream, and lobster essence creates a velvety texture that warms every spoonful, while the subtle spice and aroma from brandy and paprika make it unforgettable.

Pro Tip: You can even make this bisque using leftover lobster shells and meat for an elegant next-day meal!