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Lobster Bisque
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Prep Time:
40 minutes
Cook Time:
90 minutes
Total Time:
130 minutes
Indulge in a simple yet luxurious lobster bisque for a show-stopping meal.
Ingredients:
  • 7 cups water, divided
  • 3/4 teaspoon salt, plus more to taste
  • 1 large (2-pound) or 2 small (1-pound) live lobsters
  • 1 medium yellow onion, sliced
  • 1 medium carrot, sliced
  • 1 stalk celery, sliced
  • 2 sprigs fresh thyme
  • 1 clove garlic, sliced
  • 2 tablespoons tomato paste
  • Pinch of cayenne pepper, or to taste
  • 1 bay leaf
  • 1 cup dry white wine
  • 2 1/2 tablespoons unsalted butter, at room temperature
  • 6 tablespoons all-purpose flour
  • 1/3 cup cream sherry
  • 1 cup heavy cream
  • 2 tablespoons fresh lemon juice
Instructions:
  • To cook the lobster, if using a live lobster, in a large pot over high heat, boil 6 cups of water with salt. Add the lobster headfirst, cover, and steam for 18-20 minutes for a large lobster or 15-18 minutes for two small lobsters until the shell turns bright red and the leg twists off easily. Using tongs, transfer the lobster to a baking sheet to cool. Reserve the cooking water for stock.
  • Separate the lobster meat from the shell using a knife, kitchen shears, and a mallet or lobster cracker as needed. Work over a rimmed baking sheet to save the juices for the stock later. Refer to this post for a step-by-step guide.
  • Place the lobster meat, including any roe, into a medium bowl. Check for any shell remnants and remove them. Rinse off any tomalley under cold water and pat dry. Cut large pieces of meat into smaller bites. Cover and refrigerate. Break the shells into 2- to 3-inch pieces for the stock.
  • Prepare the stock: In the same stock pot from cooking the lobster, heat oil over medium heat. Add the lobster shells and cook until deeper red, about 5 minutes. Add onion, carrot, celery, thyme, and garlic. Cook until vegetables soften, about 5 minutes. Mix in tomato paste, cayenne pepper, and bay leaf. Cook for 2 minutes to enhance flavors. Pour in 5 cups of lobster cooking water and reserved juices. If needed, add more water to reach 5 cups. Include wine and 1 cup of water. Bring to a boil, reduce heat, cover, and simmer for 45 minutes.
  • Strain the stock through a colander set over a large bowl to remove the shells and aromatics. Discard them. Rinse the pot, then strain the stock through a fine mesh strainer back into the pot.
  • Prepare the beurre manié by combining the butter and flour in a small bowl until smooth.
  • To finish the bisque, pour in the sherry with the strained stock and gently simmer over medium heat. Whisk in the beurre manié and simmer for 5 minutes until the bisque thickens to a heavy cream consistency. Adjust thickness by stirring in more beurre manié (1:1 butter to flour ratio) if needed. Cook for 2-3 minutes until desired creaminess. If too thick, gradually add lobster stock or water to lighten. Next, add cream and bring to a simmer. Mix in lobster meat and cook for 1-2 minutes until heated through. Finally, stir in lemon juice, taste, and adjust salt levels as desired.
  • To serve the bisque, carefully ladle it into bowls while it's still warm. Any leftovers can be stored in the refrigerator for up to 2 days in a container with a lid. If you'd like to freeze it for up to 3 months, be cautious as reheating may cause the cream to curdle. To prevent this, gently reheat the bisque on low heat in a pot, stirring consistently to maintain its creamy texture. Enjoy the dish! If you enjoyed the recipe, please leave a review below.

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