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Lobster Bisque Recipe

French · Soup · 80 min total

A rich, creamy French soup made from lobster shells and meat, perfect for a special occasion or elegant starter.

Ingredients

• 2 live lobsters (1 1/2 lbs each)
• 3 tablespoons unsalted butter
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, smashed
• 1/4 cup tomato paste
• 1/2 cup dry white wine
• 4 cups fish stock or clam juice
• 1 cup heavy cream
• 2 tablespoons brandy (optional)
• Salt and white pepper to taste
• Fresh chives for garnish

Instructions

1. Bring a large pot of salted water to a boil. Add lobsters and cook for 8 minutes. Transfer to an ice bath to stop cooking. Remove meat from claws, knuckles, and tail; chop meat and set aside. Reserve shells.
2. In a large pot, melt butter over medium heat. Add onion, carrots, celery, and garlic; cook until softened, about 8 minutes. Add tomato paste and cook, stirring, for 2 minutes.
3. Add reserved lobster shells and cook, stirring, for 5 minutes. Pour in wine and cook until reduced by half, about 3 minutes.
4. Add fish stock and bring to a boil. Reduce heat and simmer for 30 minutes, breaking up shells with a wooden spoon occasionally.
5. Strain the soup through a fine-mesh sieve into a clean pot, pressing on solids to extract liquid. Discard solids.
6. Stir in heavy cream and brandy (if using). Bring to a gentle simmer. Season with salt and white pepper.
7. Ladle bisque into bowls. Top with reserved lobster meat and garnish with chives.

Tips

• For a smoother texture, blend the strained soup with an immersion blender before adding cream.
• The bisque can be made a day ahead; reheat gently and add lobster meat just before serving.
• If using frozen lobster, thaw completely before cooking.

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