Lobster Bisque

  • Level: Intermediate
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 6 servings
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Ingredients

Two 2-pound lobsters, steamed

4 tablespoons unsalted butter

1/2 cup dry sherry 

1/2 cup chopped celery 

3 cloves garlic, smashed 

2 bay leaves

1 teaspoon black peppercorns 

Kosher salt

1 cup chopped onion 

1/2 cup chopped carrot 

1/2 cup chopped button mushrooms 

2 tablespoons tomato paste 

1/8 teaspoon cayenne pepper 

1/2 cup dry white wine 

3/4 cup whole milk 

3/4 cup heavy cream 

2 tablespoons chopped fresh chives 

Directions

  1. Twist off the claws and tails from the lobsters. Remove the meat, discarding the green tomalley and reserving the shells. Coarsely chop the meat to measure about 2 1/2 cups, and transfer to a bowl; cover and chill.
  2. Melt 2 tablespoons of the butter in a Dutch oven over medium. Add the lobster shells, and cook, stirring often, until lightly browned, about 8 minutes. Stir in the sherry, and cook until the liquid is nearly evaporated, about 2 minutes. Add the celery, garlic, bay leaves, peppercorns, 4 cups water and 1/2 teaspoon salt. Increase the heat to high, and bring to a boil. Reduce the heat to medium-low, and simmer until reduced to about 2 1/2 cups, about 15 minutes. Pour through a fine-mesh strainer into a bowl; discard the solids. Set aside.
  3. Meanwhile, melt the remaining 2 tablespoons butter in a medium skillet over medium. Add the onions, carrots, mushrooms, tomato paste, cayenne and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the wine and bring to a boil over medium-high. Reduce the heat to medium-low, add the reserved lobster stock and simmer until reduced to about 2 cups, about 10 minutes. Remove from the heat.
  4. Puree the mixture with an immersion blender until smooth. Place over medium heat, stir in the milk and cream, and bring to a simmer. Add the lobster meat, reserving 1/4 cup for garnish.
  5. To serve, ladle the bisque into bowls and top with the reserved lobster meat and chives.

Cook’s Note

You can make the lobster stock up to 3 days in advance.

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