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Rich and Creamy Lobster Bisque

Recipe Archive· Soup

Homemade Rich and Creamy Lobster Bisque


Lobster Bisque is one of my favorite soups. I actually shared Lobster Bisque last year with you. This recipe though is a bit more involved if you want to use fresh lobster which is well worth the bit of trouble. Canned also works if you want something a bit easier. The soup is very rich, so it doesn’t take an enormous bowl to satisfy your hunger. The flavors flow together so well you won’t be able to distinguish where one starts and the other leaves off. This version is definitely one to use for a special occasion. You won’t be disappointed!


For more Lobster see Lobster Dishes For Lovers. 

Homemade Rich and Creamy Lobster Bisque

Rich and Creamy Lobster Bisque

Rich and Creamy Lobster Bisque Don’t be afraid by the long list of spices. The soup is very rich, so it doesn’t take an enormous bowl to satisfy your hunger.
5 from 6 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: lobster, soup
Method: Stove Top
Skill Level: Intermediate
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Adjust Servings: 6
Calories: 340kcal
Author: Marilyn

Ingredients

  • 2 1- pound live lobsters
  • 2 tablespoons olive oil
  • 1 onion sliced
  • 1 large celery stalk sliced
  • 1 small carrot sliced
  • 1 garlic head cut in half crosswise
  • 1 tomato sliced
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh thyme
  • 2 bay leaves
  • 8 whole black peppercorns
  • 1/2 cup brandy
  • 1/2 cup dry Sherry
  • 4 cups fish stock or bottled clam juice
  • 1/4 cup tomato paste
  • 1/2 cup whipping cream
  • 2 teaspoons cornstarch
  • 1 tablespoon water

Instructions

  • Bring large pot of water to boil. Add lobsters head first and boil until cooked through, about 8 minutes. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid. Cool lobsters.
  • Working over large bowl to catch juices, cut off lobster tails and claws. Crack tail and claw shells and remove lobster meat. Coarsely chop lobster meat; cover and chill. Coarsely chop lobster shells and bodies; transfer to medium bowl. Reserve juices from lobster in large bowl.
  • Heat olive oil in heavy large pot over high heat. Add lobster shells and bodies and sauté until shells begin to brown, about 8 minutes. Add onion and next 8 ingredients. Mix in brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes. Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices. Simmer 1 hour.
  • Strain soup through sieve set over large saucepan, pressing firmly on solids. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup and stir to heat through. Ladle soup into bowls.

Notes

Note:I grated a bit of parmesan cheese over the top of each bowl.
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Nutrition

Calories: 340kcal (17%) | Carbohydrates: 12g (4%) | Protein: 31g (62%) | Fat: 13g (20%) | Saturated Fat: 5g (25%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 216mg (72%) | Sodium: 989mg (41%) | Potassium: 0mg | Fiber: 2g (8%) | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilynstreats or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.

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Comments

  1. alice says

    I’ve never made this but I have had it at several restaurants. Believe it or not but the best lobster bisque I ever had was at a small seaside restaurant in Rosarito, Mexico. I’ll have to try this recipe out since my family loves lobster.

    Reply

  4. Robin says

    I love lobster bisque, but I’ve never tried making it. Thanks so much for sharing your talent with us at the Creative Muster. Looking forward to seeing what you’ll be sharing next week. Pinning!
    Robin?

    Reply

    • Marilyn says

      Thank you Robin for the nice words. And also for the PIN! I need all the help I can get. I am just now learning strategy for Pinterest and not just relying on my social buttons. Enjoy a wonderful week!

      Reply

  6. Miz Helen says

    Your Lobster Bisque looks fabulous, I wish we could get live Lobster here but I will just have to enjoy it when we visit the coast! Hope you are having a great day and thanks so much for sharing with us at Full Plate Thursday.
    Miz Helen

    Reply

  9. Nikki Frank-Hamilton says

    This sounds so delish! And it looks like a great project for Bruce and I to work on together. I would rely on him for the cooking and cleaning up the lobsters. What a fun evening together, culminating in a great bowl soup, one of our favorites!

    Reply

  17. Sandy Sandmeyer says

    I can’t get my son to eat lobster by itself, but he loves lobster bisque, as do the rest of us. This recipe looks simple and tasty. Thank you for sharing it at the #AnythingGoes Link Party!

    Reply

  18. Sue says

    This looks delicious! Its winter here so I might try this next weekend. Thanks for sharing at #AnythingGoes and being such a great cohost.

    Reply

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