Top Rated Lobster Bisque Recipes
I love, love, love lobster. Simply steamed and served with butter, or lightly dressed with mayo and loaded into a toasted hot dog bun that can barely contain it — as long as lobster is on the menu, I'm a happy camper.For this recipe, I turned to the master, Thomas Keller, for inspiration — adapting recipes for creamy lobster broth and butter-poached lobster that are featured in his exquisite French Laundry Cookbook. The result is a rich, incredibly decadent treat, with a flavor to match the amount of work that goes into making it. I recommend serving it in a little cup or bowl as a starter to an elegant meal.Click here for more lobster recipes.
If you have enough time on your hands for this labor of love, it's well worth it. There's no denying that this is quite an intricate process but it's a very engaging dish to cook and extremely satisfactory when it all comes together in the end. Especially if you have a lovely glass of white wine to enjoy it with!
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon celery salt
- 4 ½ cups milk
- 1 ½ cups chicken stock
- 3 tablespoons minced onion
- 3 cups cooked lobster meat, shredded
- 1 tablespoon paprika
- ½ cup light cream
Melt the butter in a large pot over medium heat. Stir in the flour, salt, pepper and celery salt until well blended. Gradually stir in the milk so that no lumps form, and then stir in the chicken stock. Cook over low heat, stirring constantly, until the soup begins to thicken. Add the onion and lobster season with paprika. Cook and stir for 10 more minutes. Stir in the cream, heat through and serve.
- Kosher salt
- 1 1/4 pounds lobster tails in shell (4 small or 2 large)
- 2 tablespoons extra-virgin olive oil
- 1 can (15 ounces) fish stock (1 3/4 cups)
- 1 cup dry white wine, such as Sauvignon Blanc
- 5 tablespoons unsalted butter
- 1 head fennel (10 ounces), chopped (2 1/2 cups), plus fronds for serving
- 1 sweet onion (10 ounces), such as Vidalia, chopped (2 cups)
- 2 cloves garlic, smashed and peeled
- Kosher salt and freshly ground pepper
- 2 plum tomatoes (8 ounces), cored, seeded, and chopped (1 cup)
- 1 tablespoon tomato paste
- 3 sprigs thyme
- 1 bay leaf
- 1 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 2 tablespoons brandy or cognac
- 2 tablespoons dry sherry
- 1/2 cup heavy cream
- 1 teaspoon cornstarch
- Lemon wedges, for serving (optional)
Stock: In a large pot lined with a steamer basket, bring 1 inch salted water to a boil. Steam lobster tails, top-side down, until just cooked through and tails curl under, 6 to 8 minutes for small tails and 8 to 10 minutes for large. Transfer to a plate and let cool. When cool enough to handle, use kitchen shears to cut through underside of tails. Remove meat from shells reserve shells. Run a paring knife along back of each tail and remove vein. Cut meat into bite-size pieces cover and refrigerate until ready to use.
Heat oil in a large pot over medium-high. Add shells and cook until fragrant and deep red in color, about 4 minutes. Add fish stock, wine, and 6 cups water bring to a boil. Reduce heat to medium and simmer, uncovered, skimming impurities from surface, until reduced to 6 cups, 40 to 45 minutes. Strain stock into a large liquid-measuring cup or heatproof bowl. Wipe out pot. (Stock can be stored in airtight containers in the freezer up to 3 months.)
Bisque: In same pot, melt 4 tablespoons butter over medium-high heat. Add fennel, onion, and garlic and season with salt and pepper cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Stir in tomatoes, tomato paste, thyme, bay leaf, paprika, and cayenne cook 1 minute. Add brandy, sherry, and strained lobster stock season generously with salt and pepper. Bring to a boil, then reduce heat to medium and simmer 30 minutes. Remove thyme and bay leaf.
Working in batches, puree soup in a blender until smooth. Return soup to pot. Let cool 15 minutes. Whisk together cream and cornstarch, then stir into bisque. Bring to a boil and cook, stirring, until thickened slightly, 1 to 2 minutes. Adjust seasoning as desired.
Melt remaining 1 tablespoon butter in a medium saute pan over medium heat. Add lobster meat and cook until just warmed through, 2 to 3 minutes. Pour soup into bowls and serve, topped with lobster, fennel fronds, and a squeeze of lemon, if desired. Soup can be made in advance and stored in an airtight container in refrigerator up to 2 days.
Healthy Lobster Bisque
So here we are……another year, another chance to get our life on track with a fresh new start whatever that “new start” might be. Well, while most people resolve to their usual healthy promise to get their weight in check, work out more, get back into those pre-baby skinny pants, my resolution is a little different. While some people might find their waist lines shrinking, I have quite the stretch on the horizon for mine. No, I haven’t gone on some crazy “Super Size Me” challenge, but with a growing little one in my belly it sure will feel like a “Super Size My Belly” challenge. Yep, it’s true. With a 5-year old about to go to Kindergarten and lovely milestone 35th birthday, 2014 will welcome another little Hardin to our family. For many reasons I can say that “surprise” is definitely the nicest way to put this news. 2013 was such a year of change with leaps of faith with a move back to Nashville (finally) and Drew abandoning the W2 world and starting his own company. “Let Go and Let God” is the reigning motto of our life, so finding out we were having another baby took that motto to monumental heights. I can happily say after a wonderful ultrasound and REALLY fast heartbeat, we are thrilled with our new adventure, because as we all know, God sure doesn’t like boring in our lives for sure!
With all that being said, my expanding waist line is inevitable as this little guy takes over my belly, but the rest of me expanding doesn’t have to be. I truly believe that a healthy pregnancy that consists of eating healthy and nutritious meals (with the occasional sweet indulgence. Confession: I LOVE. vanilla bean frozen yogurt. ) and staying in shape with your normal workout routine, can lead to a healthy delivery, healthy baby and definitely will help with the post-baby body re-metamorphosis. This worked for me before and I’m not sure how nice an extra 5 years of age will be on me, but I’m definitely going to stay the course with this one and see how it goes.
As for cravings, I can’t really say that I have had any at this point, but whether it be the cold weather or a craving, I have been eating a lot of soup lately. I love bisques! Who doesn’t. But the real meaning of the word “bisque” = booty, because that is what all that creamy goodness sticks too! HOWEVER, I think you can make a bisque without the heavy cream and it can still taste just as good. A little milk, a little cornstarch and a little sugar to sweeten it up takes your “big booty bisque” to “keep your booty little” bisque. Stay tuned for 28 more weeks of pregnancy musings (I can’t promise that I won’t complain a little) and hopefully healthy recipes, but I just might have to throw in some booty busting treats as well! Cheers to expanding waist lines!
- 2 - 4 oz lobster tails
- 1 medium onion, chopped
- 1 1/2 garlic cloves, minced
- 3/4 teaspoon paprika
- 1/4 cup dry Sherry (do not use Sherry cooking wine)
- 1/2 can (14.5 oz) diced tomatoes
- 1 cup fat free, low-sodium chicken broth
- 1 cup reduced fat milk
- 1/2 tablespoon cornstarch
- 1/4 teaspoon sugar
- lemon juice
- salt and pepper
- Tabasco sauce, to taste
- Green onions, chopped for garnish
- Heat a large dutch oven (I use an enamel cast iron dutch oven) over medium heat. Once hot, spray with cooking spray. Saute chopped onion, garlic and paprika until tender about 2-3 minutes. Add wine and cook until it has reduced about one half, about 2-3 minutes. Add tomatoes and their juice. Reduce slightly. Add chicken broth and 3/4 cup milk and bring to a boil. Reduce the heat and let simmer about 20 minutes. The soup should reduce about one-half. Turn off the heat and let cool slightly.
- Remove the lobster meat from the tails and cut into pieces.
- Working in batches, pour soup into blender or food processor and pulse until smooth. Strain pureed soup through a fine mesh strainer and return to pot. Whisk together remaining milk, cornstarch and sugar. Add to soup. Turn up heat and bring back to a boil whisking constantly. Once hot, reduce heat to medium-low. Add uncooked lobster and let cook about 3-4 minutes. This will help keep the lobster from drying out.
- Season with lemon juice, Tabasco sauce, salt and pepper. Garnish with chopped green onions to serve.
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Irresistible Lobster Bisque Recipe
This is an elegant lobster bisque recipe rooted in classical French cuisine. It features wholesome ingredients, a sweet lobster stock and moderate culinary techniques. Moreover, the recipe does not call for a thickener like roux, but embraces the French tradition of simmering lobster shells in the soup.
- 1 carrot
- 1 onion
- 1 clove garlic
- 1 celery stalk
- 1 tomato, chopped
- 2 bay leaves
- 1/2 teaspoon thyme
- 1/2 teaspoon tarragon
- 12 ounces of lobster shells
- 1/2 cup dry white wine
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black peppercorn, whole
- 2 quarts of water
- In a saucepan over medium-high heat, sauté the lobster shells (or combination of shells and meat) in butter with onion, carrot, celery and garlic for two minutes. Add the dry white wine and simmer until shells are bright red and vegetables are softened.
- In a second saucepan, add the water, chopped tomatoes, peppercorns and herbs. Bring the liquid to a boil and reduce heat to a simmer.
- Fold lobster-vegetable mixture into the stock base and simmer until the stock is reduced by half (at least an hour). Add the coarse salt to taste.
- With a colander, strain the solids from the stock several times. Refrigerate the lobster stock for up to four days or freeze in airtight containers.
- 3 tablespoons butter, unsalted
- 1 cup lobster or seafood stock
- 1/2 cup scallions, minced
- 1 clove garlic, minced
- 2 cups heavy cream
- 1 pound lobster shells (or meat), shelled and reserved
- 2 tablespoons brandy
- 1 tablespoon cream sherry
- 3/4 teaspoon Worcestershire sauce
- 2 pinches cayenne pepper
- Salt to taste
- 1/4 cup chives for garnish
- In a large pot, add water and bring it to a rolling boil. Add lobsters to the water cook until the shells are red and the meat is opaque. Remove lobsters and set aside to cool. Set aside one cup of the lobster liquid and cool.
- Remove the claw and tail from each lobster and reserve the juices. Refrigerate the claws and tails for future use.
- Remove remaining shells from lobster bodies refrigerate the lobster meat for future use. Finely chop the lobster shells and set aside with the lobster juices. Alternatively, grind the lobster shells to a fine or course powder.
- In a large heavy skillet, melt the butter over high heat. Add the lobster shells and cook until browned.
- Add the scallions and garlic and sauté the vegetables until just tender. Flambé brandy in the pan and stir in the sherry. Simmer until the spirits are nearly evaporated.
- Fold in the lobster stock (or other seafood stock), lobster water and juices, add cayenne and Worcestershire and simmer over low heat for one hour.
- Strain any remaining solids from the lobster bisque and return soup to a pan. Add the heavy cream and salt to taste and slowly heat the bisque and simmer for 15 minutes. Garnish lobster bisque with fresh chives.
- 12 cups 2 -inch pieces lobster tail, claw, knuckle, and leg shells (from Steamed Lobster and Corn for a Crowdor 6 [1 1/2 -pounds] lobsters, carapaces discarded)
- 12 cups water
- 1/2 cup (4 ounces) unsalted butter
- 1 large yellow onion, chopped (about 2 cups)
- 2 celery stalks, chopped (about 3/4 cup)
- 1/4 cup tomato paste
- 1/2 cup amontillado sherry
- 3/4 cup uncooked jasmine rice
- 2 tablespoons fresh thyme leaves
- 2 bay leaves
- 1 teaspoon black pepper
- 2 1/4 teaspoons kosher salt, divided, plus more to taste
- 2 tablespoons fresh lemon juice, plus more to taste
- 1/8 teaspoon cayenne pepper, plus more to taste
- 1 1/2 cups heavy cream, divided
- 3 tablespoons chopped fresh chives
Combine lobster shells and 12 cups water in a large stockpot. Bring to a boil over medium-high. Reduce heat to low, and simmer very gently 45 minutes. Pour stock through a fine wire-mesh strainer into a large bowl, and discard shells.
Melt butter in a large saucepan or clean stockpot over medium. Add onion and celery, and cook, stirring occasionally, until very soft and translucent, about 15 minutes. Stir in tomato paste, and cook, stirring often, until brick red in color, about 2 minutes. Add sherry increase heat to high, and bring to a boil. Stir in rice, thyme, bay leaves, black pepper, and 2 teaspoons salt. Add lobster stock, and bring to a simmer. Reduce heat to medium-low, and simmer until rice is very soft, about 25 minutes. Remove and discard bay leaves. Remove from heat, and let stand 15 minutes.
Place one-third of mixture in a blender. Remove center piece of blender lid (to allow steam to escape) secure lid on blender, and place a clean towel over opening in lid. Process until very smooth, about 1 minute. Transfer mixture to a large saucepan. Repeat procedure 2 times with remaining bisque.
If serving bisque hot, reheat over medium-low, stirring, until hot. If serving bisque cold, chill until cold.
When ready to serve, stir lemon juice, cayenne, and 1 cup cream into bisque.
Place remaining 1/2 cup cream in a chilled bowl, and whisk until soft peaks form. Stir remaining 1 /4 teaspoon salt into whipped cream.
Season bisque with salt, lemon juice, and cayenne to taste. Divide bisque among 8 bowls, and top with whipped cream and chives.
How Long Does Lobster Bisque Last in the Fridge?
Like many seafood dish, it&rsquos better to eat your lobster bisque as soon as possible. It will only keep fresh for up to two days in the fridge. Be sure to let it cool to room temperature and store it in an airtight container before you refrigerate. To reheat, cook on low medium heat until warm.
Lobster bisque does not keep well in the freezer, so sorry folks, this is not an option. But with this creamy bisque, my guess is that you&rsquoll be licking the bowl clean.
Best Lobster Bisque Recipes - Recipes
If there’s a ray of sunshine during the pandemic, it’s the fact that many of us seem to have more time. For those who are new to working from home, not having to commute results in hours of time to enjoy new pursuits. With the onset of chillier weather some folks are learning how to bake bread, others are focusing on long-simmering soups and stews.
The most flavorful soups begin with a delicious stock and the best ones are made from scratch. Every soup cookbook begins with recipes on making stocks - beef, chicken, vegetable or fish - and cooks are often reminded to ‘save the bones’ or ‘vegetable scraps’ in the freezer until you have enough to make a large pot of homemade stock. Bones or vegetable peelings aren’t the only basics for a stock, shrimp shells, believe it or not, can also offer a lot of flavor. I’m certain that many Thanksgiving turkeys found their carcasses simmering to release the last morsels of meat and flavor into a stock.
One of the more unusual stocks I make is from lobster shells - yes, lobster shells - the part you toss out and hope it’s a dump day so you can quickly dispose of them! My husband thought I was absolutely insane the first time I told him to save all the shells from a celebratory lobster dinner. I rinsed the remnants then put them in a plastic bag in our freezer. My husband’s disbelief continued when I told him I was making lobster bisque and the first step was to chop the shells into little pieces then sauté them in cognac. Needless to say, he’s now a believer who always saves the shells!
The only difficult part of this recipe might be chopping the shells into tiny pieces. The smaller pieces give more surface area to flavor the stock. Since the hardness of lobster shells can vary tremendously depending on when the lobster last molted, the process can be easy or difficult. We usually just use kitchen shears to cut the shells but we’ve tried many different approaches in the past - vices, sledgehammers and even our more eccentric attempt at driving over the plastic bags with our car hoping the harder shells would more easily crush (they didn’t). Despite this comedy of errors, the shells can generally be cut into cornflake-size pieces with little effort. You will be well-rewarded with the most delicious lobster bisque ever! My idea for this holiday season is to serve lobsters at Christmas then use the shells to make an elegant lobster bisque for New Year’s Eve.
The basic premise of the recipe is that the shells are sautéed then added to a pot with vegetables and aromatics and left to simmer for an hour. All of the solids are strained out, through a cheesecloth or chinois, and the stock is then thickened with some heavy cream. If you’ve saved some pieces of lobster meat, you can use it as a garnish.
Shells from two cooked 1½ pound lobsters
Lobster meat, reserved for garnish
6 tablespoons extra virgin olive oil, divided
2 tablespoons cognac or brandy
1 large shallot, diced
1 small onion, diced
1 garlic clove, thinly sliced
1 leek, rinsed and sliced (white portion only)
1 carrot, peeled and chopped
1 celery stalk, destringed and chopped
1 cup canned diced tomatoes (including liquid)
2 whole cloves
3 whole juniper berries
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 tablespoon tomato paste
1 cup dry white wine
½ cup vermouth
4 cups fish stock (or clam juice)
1 tablespoon butter, softened
1 tablespoon flour
½ cup heavy cream
Special equipment: cheesecloth or chinois for straining
As described above, the shells from the cooked lobsters should be rinsed and cut into small pieces about the size of cornflake cereal pieces. Heat 4 tablespoons of olive oil in a large pan and sauté the shells for several minutes until they begin to brown. Carefully pour in 2 tablespoons of cognac and simmer, reducing the liquid by half. Don’t let all of the cognac evaporate. Set this pan aside.
In a large pot, heat the remaining 2 tablespoons of olive oil until shimmering. Add the shallots, onion, garlic clove, leek, carrot and celery and sauté until the vegetables are softened but not browned.
Add the cup of canned tomatoes and the spices: cloves, juniper berries, bay leaf, thyme and tarragon and simmer for 2 minutes. Stir in the tomato paste, white wine, vermouth and fish stock and stir well to combine.
Pour the chopped lobster shells into the pot, cover and let the mixture simmer for 45 minutes.
While the stock is simmering, combine the butter and flour to make what is known as a ‘beurre manie’ – a paste that will be used to thicken the bisque and add extra flavor. Use your fingers to make sure the butter completely encases each grain of flour. Set aside.
After the stock has cooked for 45 minutes, line a strainer with two layers of cheesecloth or use a fine mesh chinois to strain all of the solids out of the stock. Discard the solids.
Return the stock to the pan and add the butter-flour paste and simmer on low, stirring constantly until the paste has completely dissolved. The butter will slowly melt, helping the flour to thicken the stock without clumping.
When ready to serve, add ½ cup heavy cream to the pot and heat until warm but not boiling. If you’ve retained some of the meat from your initial cooking of the lobsters, warm it and add it to the center of each serving as a garnish.
- 4 (1 1/4–pound 560g) live lobsters
- 1 (4-ounce 115g) stick unsalted butter, plus more for garnish
- 1/3 cup (80ml) extra-virgin olive oil
- 2 medium carrots (about 12 ounces 340g), diced
- 2 medium yellow onions (about 1 pound 450g), diced
- 4 large celery ribs (about 6 ounces 170g), diced
- 4 medium cloves garlic, crushed
- 2 tablespoons (25g) tomato paste
- 1/4 cup (60ml) brandy
- 1 cup (240ml) dry white wine
- 5 cups (1.2L) homemade chicken stock or store-bought low-sodium chicken broth
- 3 sprigs flat-leaf parsley, plus minced leaves and tender stems for garnish
- 3 sprigs tarragon, plus minced leaves for garnish
- 1 bay leaf
- 1/2 cup (120ml) heavy cream
- Kosher salt and freshly ground white or black pepper
- Cayenne pepper, to taste
- Minced fresh chives, for garnish
- Ground coriander seed, to taste
Cracking the Recipe: Lobster Bisque
Our New Year's Eve dinner, hosted by friends E and J, was possibly one of the best meals of the year. Kir royales. Radishes with cultured butter and sea salt. Lobster bisque. Pan-roasted duck with thyme-infused honey sauce. Roasted root veggies and a green salad. Lemon cream tart for dessert. Truly delicious!
I brought the lobster bisque. Since a few of you requested the recipe during my guilt-ridden lobster confessional, I thought I'd share. It's good timing, too, because my CSF (community supported fishery) is once again offering lobsters for sale. Every once in a while, Cape Ann Fresh Catch offers a special item not usually found in our fish shares. They call it "Neptune's Share" as it is priced separately and based on availability and nature's whims. That meant mussels last summer and lobsters this winter. You know I can't pass up these opportunities. (To get your own self some lobsters, go here.)
The recipe below is based on the lobster bisque from the Brewster Fish House, one of our favorite restaurants on Cape Cod. Instead of pureeing the lobster into oblivion (which is also good!), they suspend chunks of lobster in the silky soup. It's sweet and spicy, and I've wanted to learn how to make it for years. However, I'm not going to ask them for their recipe. They're not going to give it to me, and why should they? Just because I like it? Everybody likes it! I figure, if I want it that badly, I should try to figure it out myself. And guess what? I'm really happy with the way it came out! I mean, we're not giving up our yearly summertime visits to the Brewster Fish House anytime soon. Don't be ridiculous. But this is deliciously, tantalizingly close!
This is not a quick recipe by any means, but if you're going to slap down the money for lobsters, you might as well put some effort into it! You will need lobster crackers, some patience, and several hours to spare. I sometimes boil the lobsters the night before, letting them cool in the refrigerator until morning.
2 live 1-1/2-lb. lobsters
1 Tbsp. kosher salt, plus 1 tsp.
1 Tbsp. white vinegar
4 Tbsp. unsalted butter
2 onions, chopped
1 celery rib, chopped
1 Tbsp. flour
4 cups lobster stock
1 cup heavy cream
2 Tbsp. brandy
1/4 tsp. cayenne
White or black pepper to taste
Bring a large stockpot with a half-inch of water, 1 Tbsp. kosher salt, and the vinegar to a boil. Drop in the lobsters, close the lid, and steam 20 minutes until done. How do you know if they're done? Set a lobster on its back and stretch out the tail. It should snap back against its belly convincingly. Remove from pot and let cool until shells can be handled easily.
Over a large bowl, separate tails, claws, and arms from bodies of the lobsters. They should pull apart easily. To remove the meat from the tails, use kitchen shears or a sharp knife to cut straight down the middle of the underside of the tail. Pull back on sides of tail to separate the shell and remove meat. Dice tail meat finely as it can be chewy in larger pieces. Remove meat from arms and claws using a lobster cracker to crush the shells so you can extract the meat. Careful: shells can be jagged, pointy, and sharp. Cut claw meat into larger, bite-sized pieces. Place all the lobster meat in a small bowl, cover, and refrigerate.
Meanwhile, preheat the oven to 450°F, and set the bodies and empty shells on a rimmed sheet pan. Bake shells 20 minutes until toasty and fragrant. Transfer shells to a large pot and cover with water. Bring to a boil, skim the foam from the top, and simmer 30 minutes. You can get fancy with the stock (bouquet garni and such), but I did not. Strain out and discard the shells, reserving the liquid. You will need about 4 cups of stock. Freeze the rest for future bisques or lobster risotto!
Make sure the stock is still steamy when you start the soup. If not, reheat in a small pot. Melt the butter in a medium heavy-bottomed pot over low heat. Add the onions and celery, and slowly sweat the vegetables until soft, stirring occasionally, about 5 minutes. Do not let brown. Add flour and cook, stirring constantly, for 1 minute. Add heated lobster stock slowly while stirring. Bring to a boil and simmer 5 minutes. Let cool completely. In four batches, puree the soup in a blender or food processor. Yes, I know we haven't added the lobster, yet. Patience! Also, make sure the soup is cool and that you don't fill the blender more than halfway or you will spray hot soup all over your kitchen. You want cool soup, small amounts of liquid in the blender, and a dishtowel placed over the top of the blender lid just in case. Pour batches of pureed soup into a bowl as you go.
When ready to serve, add the pureed soup back into the pot. Add in the lobster meat, cream, brandy, 1 tsp. salt (or to taste), pepper, and cayenne. Gently heat the soup until hot and steamy. Do not boil. After all this, you don't want to risk curdling the cream. Keep an eye on it. Serve hot in small shallow bowls.