Description

This Restaurant Quality Lobster Bisque recipe delivers a rich and creamy seafood soup that highlights the sweet, delicate flavor of lobster. Made from scratch using live lobsters, aromatic vegetables, herbs, sherry, and finished with heavy cream, this bisque offers a luxurious, silky texture and deep, complex taste perfect for a special occasion or gourmet meal at home.

Ingredients

Scale

Seafood

2 live lobsters (about 3 pounds total)

Vegetables & Herbs

1 medium carrot, chopped
2 ribs celery, chopped
1 medium white onion, chopped
2 cloves garlic, minced
1 teaspoon dried tarragon
1 teaspoon dried thyme

Liquids & Others

2 teaspoons kosher salt
2 tablespoons olive oil
3 tablespoons tomato paste
1/8 teaspoon cayenne pepper (or white pepper as substitute)
1 1/2 cups sherry
3 cups clam broth (or fish stock)
1/2 cup long grain white rice
1 cup heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Steam Lobsters: Bring 2 inches of water with 2 teaspoons of kosher salt to a boil in an 8- to 10-quart stockpot. Using tongs or gloves, put lobsters headfirst into the pot and cover tightly. Once water returns to a heavy boil, reduce to a rolling boil, and steam lobsters for 9 minutes for the first pound plus 4 minutes for each additional pound. The lobsters will turn bright red when done. Remove and cool in water or let rest for 3-5 minutes before shelling. Reserve the steaming liquid.
Extract Lobster Meat: Twist off claws and tails. Crack claws and knuckles with a kitchen knife side or nutcracker and extract meat, reserving any juices. Crack tail shell and remove tail meat, slicing lengthwise and removing the black intestinal vein. Coarsely chop lobster meat and refrigerate. Roughly chop the shells and all lobster remnants and set aside.
Sauté Vegetables and Shells: Heat olive oil in a large pot over medium heat. Add carrot, celery, onion, garlic, dried tarragon, and thyme. Sauté until onions are translucent, about 5 minutes. Add lobster shells and reserved liquids, cooking 6 more minutes. Stir in tomato paste and cayenne pepper, cooking for 4 minutes.
Deglaze and Simmer Broth: Add sherry and ignite or cook until alcohol evaporates. Add clam broth and 1 cup of reserved lobster-steaming liquid. Bring to a simmer, cover, and cook for 1 hour. Strain through a sieve or colander, pressing solids to extract all liquid.
Cook Rice in Broth: Wipe out the pot and return the strained broth. Add the rice, bring to a boil, then cover and reduce heat to low. Cook for at least 30 minutes until rice grains are very soft.
Blend and Strain Bisque: Blend the bisque in a blender or food processor until smooth. Pass through a sieve again, pressing solids to extract maximum liquid, ensuring silky texture.
Finish Bisque: Return bisque to the pot, stir in heavy cream, and gently bring to a low simmer. Add chopped lobster meat, heat through, season to taste with salt, and serve hot.

Notes

2 live lobsters should weigh about 3 pounds total depending on size.
Cayenne pepper can be substituted with white pepper if preferred for a milder heat.
Clam broth can be replaced with fish stock if available for a different seafood flavor profile.
Use long grain white rice only; avoid converted rice to keep the bisque smooth.

Nutrition

Serving Size: 1 cup (about 250 ml)
Calories: 350 kcal
Sugar: 4 g
Sodium: 650 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 18 g
Cholesterol: 150 mg