There is nothing quite as sophisticated as a bowl of velvety, golden-hued lobster bisque. Whether you are hosting an intimate dinner party or looking to elevate your weekend meal, this recipe brings the luxury of a high-end seafood restaurant directly to your dining table. With its rich aromatics and tender morsels of fresh seafood, this dish is a comforting masterpiece that celebrates coastal flavors.

Recipe Details

  • Yields: 2 litres
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 min

Ingredients

  • 1 live lobster that weighs ~750 grams
  • 2 onions
  • 2 carrots
  • 1 shallot
  • 2 garlic cloves
  • cognac
  • 3 tbsp concentrated tomato puree
  • 4 tomatoes
  • 3 tbsp flour
  • 1 glass dry white wine
  • 2 litres fish stock
  • 1 bayleaf
  • 2 twigs of thyme
  • fresh parsley
  • heavy cream
  • olive oil
  • 2 tbsp butter

Instructions

  1. Begin by finely dicing your onions, carrots, shallots, and garlic cloves, then keep them ready for later.
  2. Briefly boil the lobster in a large pot for 2 minutes. Once the time is up, lift it out and let any excess liquid drain away.
  3. Split the lobster down the center and extract all the meat from the shell, setting the meat aside for the final assembly.
  4. Set a stockpot over medium-high heat and add enough oil to coat the bottom. Toss in the lobster shells and sear them until they reach a vibrant, bright red color.
  5. Carefully drain and discard the oil from the pot, then stir the butter in with the shells.
  6. Add your chopped vegetables to the pot and sauté them for 2 minutes. Pour in a splash of cognac and carefully flambé the mixture before turning the heat down to medium-low.
  7. Roughly chop the fresh tomatoes and add them to the pot along with the tomato puree, allowing everything to sauté for another 2 minutes.
  8. Sprinkle in the flour and stir well, letting the mixture dry out slightly in the pan.
  9. Pour in the white wine to deglaze the bottom of the pot. Once the wine has reduced a bit, pour in the fish stock.
  10. Create a herb bundle by tying the parsley, thyme, and bay leaf together with kitchen string and submerge it in the liquid.
  11. Let the bisque simmer gently on low heat for 30 minutes. While the broth develops its flavor, cut the lobster meat into small, bite-sized pieces.
  12. Once the simmering is complete, pour the soup through a fine-mesh sieve into a clean pot to achieve a smooth consistency.
  13. Return the strained liquid to a gentle boil and drop in the pieces of lobster meat.
  14. Continue to boil for 4 minutes to ensure the lobster is heated through. At this point, add salt and pepper to suit your personal preference.
  15. Ladle the bisque into bowls and finish each serving with a silky drizzle of heavy cream.

This elegant bisque is sure to impress anyone at your table with its deep, complex flavors and refined texture. Enjoy the process of creating this classic dish!