Classic Lobster Bisque Soup (Printable Version)
Silky bisque blending tender lobster, aromatic vegetables, and rich cream for a luxurious dining experience.
# Ingredients:
→ Lobster
01 -
2 whole fresh lobsters (approximately 500g each), separated into claws, tails, and bodies
→ Stock Base
02 -
30 g unsalted butter
03 -
1 tablespoon olive oil
04 -
2 medium carrots, peeled and chopped
05 -
2 celery stalks, chopped
06 -
1 medium onion, diced
07 -
2 tablespoons tomato paste
08 -
120 ml brandy
09 -
120 ml dry white wine
10 -
1 litre chicken stock
11 -
2 sprigs fresh parsley
12 -
1 sprig fresh tarragon
13 -
Pinch cayenne pepper
→ Finishing
14 -
60 ml heavy cream
15 -
30 g unsalted butter
16 -
Fresh parsley and tarragon, minced, for garnish
# Steps:
01 -
Steam lobster claws and tails briefly until just cooked to facilitate meat removal. Reserve all lobster juices for stock.
02 -
In a large pot, melt butter and olive oil over medium heat. Add lobster shells and bodies, sauté until fragrant and browned. Incorporate chopped vegetables and cook until softened. Stir in tomato paste, then deglaze with brandy and white wine. Add chicken stock along with fresh herbs and cayenne. Simmer gently for 60 minutes to extract deep flavors.
03 -
Remove lobster shells and herbs from the pot. Blend the stock with cooked vegetables until smooth, then strain twice through a fine mesh to ensure a silky texture free of shell fragments.
04 -
In a skillet, melt butter over medium heat and sauté reserved lobster meat with fresh herbs until just tender and warmed through. Set aside.
05 -
Return the strained bisque to low heat, gently stir in the heavy cream without boiling. Add cooked lobster meat to the soup and heat until warmed. Garnish with minced fresh herbs and a pinch of cayenne before serving.
# Notes:
01 -
Reserve all juices released from lobster during initial steaming to enhance stock richness. Avoid boiling after adding cream to prevent curdling.