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A steaming bowl of savory lobster bisque, artfully garnished with herbs.

Classic Lobster Bisque

A rich, creamy, and flavorful classic lobster bisque, perfect for a special occasion. This recipe guides you through making a decadent soup from fresh lobster.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Lobster Stock
  • 2 x live lobsters approx. 1.5 lbs each
  • 1 tbsp olive oil
  • 1 carrot chopped
  • 1 celery stalk chopped
  • 1 onion chopped
  • 2 garlic cloves minced
  • 2 tbsp tomato paste
  • 0.5 cup brandy
  • 0.5 cup dry white wine
  • 6 cups water
  • 3 fresh thyme sprigs
  • 1 bay leaf
Bisque
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 1.5 cups heavy cream
  • Salt and freshly ground black pepper to taste

Equipment

  • Large pot
  • Cutting board
  • Steamer
  • Fine-mesh sieve
  • Whisk

Method
 

Prepare Lobster & Stock
  1. Steam lobsters for 8-10 minutes until cooked, then remove meat from tails, claws, and knuckles, reserving shells and tomalley/roe.
  2. Roughly chop the reserved lobster shells and sauté them in olive oil in a large pot until fragrant, about 5 minutes.
  3. Add chopped carrot, celery, onion, and minced garlic to the pot, cooking until softened for about 5-7 minutes.
  4. Stir in tomato paste, cooking for 2 minutes, then deglaze with brandy and white wine, scraping up any browned bits.
  5. Pour in water, add thyme and bay leaf, bring to a simmer, then reduce heat and cook for 30 minutes. Strain the stock, discarding solids, and set aside.
Make the Bisque
  1. Melt butter in a clean pot, whisk in flour to create a roux, and cook for 2 minutes, ensuring it doesn't brown too much.
  2. Gradually whisk the strained lobster stock into the roux until smooth, bringing it to a gentle simmer and cooking for 10-15 minutes until slightly thickened.
  3. Stir in heavy cream, add the reserved lobster meat and tomalley/roe (if using), and gently heat through, avoiding a boil.
  4. Season the bisque with salt and pepper to taste; garnish with fresh herbs if desired, and serve immediately.

Notes

For the best flavor, use fresh, live lobsters. You can prepare the lobster stock a day in advance. Adjust seasoning to your preference. A splash of sherry (not cooking sherry) at the end can enhance the flavor.