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Lobster Bisque Recipe

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4.2 from 3 reviews

This luxurious Lobster Bisque recipe captures the rich, creamy flavors of fresh lobster simmered with aromatic vegetables and herbs. Perfectly poached lobster meat is combined with a smooth, velvety bisque base enriched with heavy cream and butter, creating an elegant starter or main course that delivers restaurant-quality taste at home.

Ingredients

Lobster and Poaching Ingredients

  • 3–4 raw lobster tails (about 1.5 pounds)
  • 6 tablespoons butter
  • 1 clove garlic, minced

Vegetables and Aromatics

  • 1 medium yellow onion, chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, lightly smashed

Flavor Enhancers and Herbs

  • 2 tablespoons tomato paste
  • ¼ cup seafood stock + 1 tablespoon fresh lemon juice (for deglazing)
  • 4 cups seafood stock (additional)
  • ¼ cup uncooked white rice
  • 4 sprigs fresh thyme
  • 2 sprigs fresh tarragon
  • 2 bay leaves

Finishing Ingredients and Garnish

  • 1 cup heavy cream
  • 2 tablespoons cold butter, cut into small cubes
  • Pinch of cayenne pepper
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh tarragon or parsley, for garnish

Instructions

  1. Poach the Lobster: Using kitchen shears, separate the lobster meat from the shells and chop the meat into bite-sized pieces. In a large pot or Dutch oven, melt 6 tablespoons of butter over medium-low heat. Stir in the minced garlic, then add the lobster meat and gently poach, turning occasionally until the meat is opaque and just cooked through, about 2–3 minutes. Remove the lobster meat and set aside.
  2. Sauté Vegetables and Aromatics: Increase the heat to medium and add the chopped onion, carrots, and celery to the pot with the lobster-infused butter. Sauté until softened, approximately 5–6 minutes. Add the smashed garlic cloves and cook for an additional 30 seconds.
  3. Add Lobster Shells and Tomato Paste: Stir in the lobster shells and tomato paste. Cook, stirring constantly, until the tomato paste darkens in color, about 2 minutes, to develop deep flavors.
  4. Deglaze the Pot: Pour in the mixture of ¼ cup seafood stock and 1 tablespoon fresh lemon juice to deglaze, scraping the bottom of the pot to release flavorful bits. Add the remaining 4 cups seafood stock and ¼ cup uncooked white rice.
  5. Add Herbs and Simmer: Tie the thyme and tarragon sprigs into a bouquet garni with kitchen twine and add to the pot along with 2 bay leaves. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30 minutes or until the rice is tender.
  6. Strain and Blend the Soup: Remove and discard the herb bundle and lobster shells. Carefully transfer the soup to a blender in batches if necessary. Blend on high speed until completely smooth, taking care not to overfill and allowing steam to escape by covering the blender lid opening with a kitchen towel. For extra smoothness, strain the blended bisque through a fine-mesh sieve back into a clean pot.
  7. Finish the Bisque: Warm the strained bisque over low heat. Whisk in 1 cup of heavy cream until fully combined. Add the 2 tablespoons of cold butter one cube at a time, whisking continuously until each piece melts and emulsifies before adding the next.
  8. Season and Serve: Remove the pot from heat. Stir in a pinch of cayenne pepper, then season to taste with salt and freshly ground black pepper. Ladle the bisque into bowls, top with the reserved lobster meat, and garnish with chopped fresh tarragon or parsley.

Notes

  • Use fresh lobster tails for best flavor and texture.
  • Be cautious when blending hot liquids; vent the blender lid to allow steam to escape to prevent splatters.
  • Straining is optional but recommended for an ultra-smooth bisque.
  • The white rice helps to thicken the bisque naturally while simmering.
  • Adjust cayenne pepper to your preferred level of heat or omit if sensitive to spice.

Find it online: https://recipeplenty.com/lobster-bisque-recipe/