Homemade Rich and Creamy Lobster Bisque
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5 from 1 vote

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.
Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
Course: Appetizer
Cuisine: American
Keyword: lobster, soup
Method: Stove Top
Skill Level: Intermediate
Servings: 6
Calories: 340
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 saut√© 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 | Carbohydrates: 12g | Protein: 31g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 216mg | Sodium: 989mg | Potassium: 0mg | Fiber: 2g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg