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Best Lobster Bisque

Best Lobster Bisque - Grandma's Tasty Recipes

I’ll never forget the first time I savored a bowl of lobster bisque. It was a chilly evening, the kind that wraps around you like a cozy blanket. 
A small coastal restaurant was bustling with life, and as soon as I took the first spoonful, it was as if I was transported to the shores of Maine, feeling the salt air on my face. The rich, creamy texture and delicate, sweet flavor of the lobster had me hooked. From that moment on, I was determined to learn how to create my own version at home.
Creating lobster bisque can feel daunting, especially if you've never cooked with lobster before. But don't worry; I’m here to guide you through each step. With the right ingredients and a little finesse, you can make this luxurious soup at home. We’ll explore not just how to make it, but also what makes a bisque a bisque, and why this recipe works so well.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6
Course: Appetizer
Cuisine: French
Calories: 425
Ingredients Method Notes

Ingredients
  

For the Bisque:
  • 4 tablespoons unsalted butter
  • 1 large golden onion, finely diced
  • 3 medium carrots, chopped
  • 5 ribs of celery, chopped
  • 1 garlic clove, finely minced
  • Salt and ground white pepper, to taste
  • 3 tablespoons rich tomato paste
  • ¼ cup all-purpose flour
  • 1 teaspoon sweet paprika
  • ⅛ teaspoon ground cayenne pepper
  • 1 cup dry white wine
  • ⅓ cup dry or cream sherry
  • 6 cups homemade or store-bought lobster/shellfish stock
  • 1 sprig fresh thyme or ¼ tsp dried thyme
  • 1 sprig fresh tarragon or ¾ tsp dried tarragon
  • 1 bay leaf
  • 1 cup heavy cream
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon lemon zest
  • 10 ounces lobster meat, roughly chopped into hearty pieces
  • Finely chopped chives, optional garnish
For the Lobster or Shellfish Stock:
  • Shells from lobster, shrimp, or crab the more, the better
  • 1 large onion, halved
  • 1 carrot, split in half
  • 2 celery stalks, cut in half
  • 3 garlic cloves, smashed
  • 5 whole black peppercorns
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon tomato paste
  • 1 small piece dried kombu optional
  • Water to cover

Method
 

Step 1: Prepare the Stock
  1. To make an incredible lobster bisque, you need an equally incredible stock. Start by gathering your shells.
  2. In a large pot, combine the lobster shells, onion, carrot, celery, garlic, peppercorns, thyme, bay leaves, and tomato paste. Add enough water to cover your ingredients. Bring it to a simmer and let it cook for about 30-45 minutes. You want those flavors to be rich and robust. Once done, strain the stock into a large bowl and set aside.
Step 2: Sauté Vegetables
  1. In a heavy-bottomed pot, melt the butter over medium heat. Add the onion and sauté until translucent, about 5 minutes. Then, add the carrots, celery, and garlic. Season with a pinch of salt and white pepper. Cook for another 5-7 minutes, stirring occasionally until the vegetables soften.
Step 3: Create the Roux
  1. Stir in the tomato paste and cook for an additional minute. Next, sprinkle in the flour, stirring continuously for about 2 minutes. This roux will help thicken your bisque, giving it that iconic creamy texture.
Step 4: Deglaze with Wine
  1. Pour in the dry white wine and sherry, scraping up any bits that might be stuck to the bottom of the pot. This process adds a depth of flavor that will elevate your bisque.
Step 5: Add Stock and Seasonings
  1. Gradually add the reserved lobster stock, whisking as you go to combine everything evenly. Toss in the thyme, tarragon, and bay leaf. Bring the mixture to a gentle boil, then reduce to a simmer. Allow it to cook for about 20 minutes to let the flavors meld.
Step 6: Blend
  1. Once your aromatics are tender and infused, it's time to blend. If you have an immersion blender, use that for easy blending directly in the pot. Otherwise, you can transfer the soup in batches to a regular blender. Blend until smooth, then return to the pot.
Step 7: Make It Creamy
  1. With the bisque smooth, stir in the heavy cream, Worcestershire sauce, and lemon zest. Add in the chopped lobster meat and allow it to heat through for a few more minutes. Adjust the seasoning with salt and white pepper if needed.
Step 8: Serve
  1. Garnish with finely chopped chives and serve hot. Enjoy every spoonful!

Notes

  • Make Ahead: The bisque can be made a day in advance. Simply reheat before serving, adding a splash of cream if needed.
  • Storage: Ensure the bisque cools completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days.
  • Freezing: While bisque can be frozen, avoid adding cream before freezing. Add cream upon reheating instead.
  • Lobster Alternatives: If you can’t find lobster, shrimp or crab can also work well! Just adjust the cooking time accordingly.
  • Garnish: Consider adding a swirl of truffle oil on top for a touch of luxury!