Lobster Bisque

4.42 from 12 votes

Rich and creamy lobster bisque loaded with lobster. This is the best lobster bisque recipe that you can make at home, easy, delicious, better than restaurants!

Prep Time10

Cook Time1 15

Total Time1 25

Course: Soup

Cuisine: French Recipes

Keyword: lobster bisque

Servings: People

Author: Bee Yinn Low

Ingredients

3 small lobsters 1 1/2 lbs. each (0.6 kg)
4 cups lobster stock
4 tablespoons unsalted butter
4 oz (125g) onion peeled and diced
4 oz (125g) carrot peeled and diced
4 oz (125g) tomato diced
1/2 cup white wine or Japanese cooking sake
2 tablespoons brandy or sherry, optional
1/4 teaspoon turmeric powder
5 bay leaves
10 sprigs Italian parsley no leaves
3/4 cup whipping cream
1/2 teaspoon salt or to taste
freshly ground black pepper
3 heavy dashes cayenne pepper
1 tablespoon Japanese mirin sweet rice wine optional
1 tablespoon cornstarch
2 tbsp water
1 tablespoon chopped Italian parsley leaves

Instructions

In a large soup pot, add 5 cups of water and bring it to a boil. Add the lobsters (head down) and cook them for 10 minutes. Use a strainer to remove the lobsters and let them cool.
Extract the lobster meat from the tails and claws. Cut the lobster meat into bite-sized pieces and set aside.
Add the lobster heads and shells back to the boiling water. Simmer over medium-low heat for 30 minutes, or until the stock reduces to 4 cups. Strain the lobster stock and discard the heads and shells.
In a medium soup pot, heat the butter and sauté the onion, carrot, and tomato over low heat until the vegetables begin to caramelize.
Add the lobster stock, white wine or Japanese cooking sake, brandy or sherry (if using), turmeric powder, bay leaves, and Italian parsley sprigs. Simmer the bisque over medium-low heat for 30 minutes.
Discard the bay leaves and Italian parsley sprigs from the soup. Using a blender or immersion blender, purée the soup until smooth. Strain the soup through a fine mesh sieve and discard the residue.
Simmer the soup again over low heat. Add the whipping cream and season with sea salt, freshly ground black pepper, cayenne pepper, and mirin (if using). Thicken the soup with a cornstarch and water mixture. Simmer on low heat for 15 minutes, or until the soup reaches your desired thickness.
Add the lobster meat to the soup and stir to combine well. Turn off the heat and ladle the lobster bisque into four soup bowls. Serve immediately, garnished with chopped parsley.

Notes

Adapted from CIAProChef.com.

If you don't have a big soup pot, you can cook the lobsters in batches, but in the same pot. For every pound of lobster, cook it for 7 minutes. For a 1 1/2 lbs lobster, cook in boiling water for 10 minutes.

Nutrition