Description
This rich, velvety lobster bisque transforms simple ingredients into an elegant, restaurant-quality masterpiece with luxurious texture and deep lobster flavor.
Ingredients
Scale
- 2 live lobsters (1.5 lbs each) or 1 lb pre-cooked lobster meat + 2 cups lobster stock
- 4 cups seafood stock
- 4 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely chopped
- 2 celery stalks, finely minced
- 4 garlic cloves, minced
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 1/2 cup brandy
- 2 cups heavy cream
- 1 tsp sweet paprika
- 1/2 tsp cayenne pepper
- Kosher salt and black pepper
- Fresh chives, chopped (for garnish)
Instructions
- Bring 6 quarts of salted water to a boil, add lobsters, and cook for 8 minutes. Transfer to an ice bath.
- Remove lobster meat from tails and claws, reserving all shells.
- Heat butter in a Dutch oven, add onion, carrots, and celery, and cook 5 minutes. Add garlic for 1 minute.
- Add lobster shells and toast for 5 minutes until fragrant.
- Stir in tomato paste and flour; cook 2 minutes.
- Pour in brandy and simmer 2 minutes while scraping browned bits.
- Add seafood stock, bring to a boil, then simmer 30 minutes.
- Strain mixture through a fine-mesh sieve, pressing solids to extract liquid.
- Return liquid to pot, whisk in cream, paprika, cayenne, salt, and pepper.
- Fold in lobster meat and warm 2–3 minutes without boiling. Serve with chives.
Notes
Avoid boiling after adding cream. Always toast lobster shells for maximum depth of flavor.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 6g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 195mg