This lobster bisque is a rich, creamy soup perfect for a special occasion. Made with fresh lobster, vegetables, and a hint of cream sherry, it delivers incredible flavor in every spoonful. This recipe makes about 20 servings, ideal for family gatherings or meal prep.
Ingredients Needed:
- 4 lobsters (1.5 pounds each)
- 1 ½ cups tomato paste
- 1 ½ cups chopped onion
- 1 ½ cups chopped celery (including leaves)
- 1 ½ cups chopped carrot
- 1 sprig thyme
- 3 sprigs flat-leaf parsley (+ extra for garnish)
- ½ teaspoon saffron
- 6 cups heavy cream
- 1 cup cream sherry
- 2 tablespoons freshly ground black pepper
- ¼ cup cornstarch
How To Make This Creamy Lobster Bisque:
- Cook the Lobsters: Fill a large pot with water and bring to a boil. Add the live lobsters headfirst, reduce heat to simmer when water re-boils, and cook for 20 minutes. Remove lobsters, reserving the water for stock.
- Make the Stock: Pour 10 cups of reserved lobster water into a clean pot over low heat. Remove lobster meat from claws and tails, keeping shells and legs. Add shells, legs, and bodies (cut into quarters) to the pot, including roe and tomalley. Stir in 1 cup of tomato paste and simmer for 1 ½ hours. Strain through a sieve to get 8 cups of stock.
- Prepare the Vegetables: Combine onions, celery, carrots, thyme, parsley, and saffron in a pan. Add 4 cups of stock and cook over high heat for 30 minutes, stirring every 5 minutes. Stir in ½ cup tomato paste and black pepper, reduce heat, and simmer for another 30 minutes. Strain and add to the stock.
- Finish the Bisque: Heat the stock on medium, whisking in the heavy cream gradually. Stir in cream sherry and simmer for 20 minutes. Mix cornstarch with ¼ cup water and whisk it in. Simmer for another 20 minutes to thicken.
- Serve: Place lobster meat in bowls, pour bisque over it, and garnish with parsley and lobster legs if desired.
Recipe Tips
- Choose Fresh Lobsters: Use live, fresh lobsters for the best flavor. Frozen or old lobsters won’t give the same rich taste to your bisque.
- Don’t Skip the Straining: Strain the stock and vegetable mixture carefully to make the bisque smooth and creamy. Any leftover solids can ruin the silky texture.
- Simmer Slowly: Cook the stock and bisque on low heat to develop deep flavors without burning. Rushing this step may result in a less flavorful soup.
- Use Heavy Cream Slowly: Add the heavy cream a little at a time while whisking to avoid curdling and to create a perfectly creamy texture.
- Adjust Thickness Gradually: If the bisque is too thin, add cornstarch mixed with water a little at a time, stirring constantly. This prevents lumps and keeps the flavor intact.
How To Store & Reheat Leftovers
Storing in the Fridge: Let the bisque cool and store it in an airtight container in the fridge for up to 3 days.
Freezing: Place cooled bisque in a freezer-safe container and freeze for up to 3 months.
Reheating: Warm on the stove over low heat, stirring occasionally. Add a splash of cream or stock if it thickens too much.
Nutrition Facts
Serving Size: 1 of 20 servings
- Calories: 390
- Total Fat: 27 g
- Saturated Fat: 17 g
- Carbohydrates: 11 g
- Dietary Fiber: 2 g
- Sugar: 6 g
- Protein: 26 g
- Cholesterol: 254 mg
- Sodium: 765 mg
Easy Lobster Bisque Recipe
Description
This lobster bisque is a rich and creamy soup that’s full of flavor and perfect for special occasions. Made with fresh lobster, aromatic vegetables, and a touch of cream sherry, it’s smooth, velvety, and absolutely delicious. Whether for a dinner party or a cozy meal, this recipe will impress everyone at the table!
Ingredients
Instructions
- Cook the Lobsters: Fill a large pot with water and bring to a boil. Place live lobsters headfirst into the boiling water, reduce the heat when it re-boils, and simmer for 20 minutes. Remove lobsters and save the water for stock.
- Make the Stock: Add 10 cups of reserved lobster water to a clean pot. Remove lobster meat and add shells, legs, and bodies (cut into quarters) back to the pot. Stir in 1 cup of tomato paste and simmer on low heat for 1 ½ hours. Strain through a sieve to remove solids, leaving about 8 cups of stock.
- Prepare the Vegetables: In a pan, combine onions, celery, carrots, thyme, parsley, and saffron. Add 4 cups of stock and cook over high heat for 30 minutes, stirring every 5 minutes. Add ½ cup tomato paste and black pepper, reduce heat, and simmer for another 30 minutes. Strain and combine with the stock.
- Finish the Bisque: Heat the stock over medium heat. Gradually whisk in the heavy cream, then stir in the cream sherry. Simmer for 20 minutes. Mix cornstarch with ¼ cup water, whisk it in, and simmer for another 20 minutes until thickened.
- Serve: Add lobster meat to bowls, pour the bisque over, and garnish with parsley and lobster legs if desired.
Easy Lobster Bisque Recipe