Making lobster bisque at home sounds like a project, and to be perfectly honest it kind of is, but it is so worth the trouble. It is a French shellfish soup: a stock made from the shells, thickened with a little rice, blended smooth, strained, and finished with cream and a splash of cognac. Frozen lobster tails work fine, but don’t tell anyone.
The shells are where the flavor lives, so whatever you do, do not throw them out!
Strain the soup twice if you want it silky, and do not boil it once the cream is in. And take the pan off the heat before the cognac goes in, because alcohol vapors can flare on a gas burner.
This is so elegant, so delicious, and feels so luxurious. It’s by far my favorite soup.
Tips for Making Classic Lobster Bisque with Cognac and Cream
Cook the shells until bright red, not brown. Scorched shells and scorched tomato paste make the bisque bitter. Keep the heat at medium-high and cook the tomato paste for only 2 minutes.
Simmer the rice until it falls apart. It thickens the soup when blended. Hard rice leaves it gritty.
Blend in small batches. Hot soup in a full blender can blow the lid off. Fill it halfway, vent the lid, and cover it with a towel.
Add the lobster meat last. It only needs 2 to 3 minutes in the warm soup. Longer and it turns rubbery.
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Classic Lobster Bisque with Cognac and Cream
- Total Time: 1 hour 30 minutes
- Yield: Serves 6 as a starter
Description
Making lobster bisque at home sounds like a project, and to be perfectly honest it kind of is, but it is so worth the trouble.
Ingredients
- 4 frozen lobster tails (about 5 oz / 140 g each), thawed
- 3 tbsp butter
- 1 medium yellow onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 tbsp tomato paste
- 1/4 cup (60 ml) cognac or brandy
- 1/2 cup (120 ml) dry white wine
- 5 cups (1.2 L) seafood or chicken stock
- 1/3 cup (65 g) long-grain white rice
- 1 bay leaf
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 cup (240 ml) heavy cream
- 1 tbsp dry sherry
- Fresh lemon juice and salt, to taste
- 2 tbsp snipped chives, for serving
Instructions
Use kitchen shears to cut each lobster tail’s shell lengthwise and pull out the meat. Devein it, chop it and refrigerate it. Cut the shells into 2-inch pieces.
Melt the butter in a large pot over medium-high heat. Cook the shells for 4 minutes until bright red. Add the onion, carrot and celery and cook for 6 minutes. Stir in the tomato paste and cook for 2 minutes.
Take the pot off the heat and add the cognac. Return it to the heat and cook for 1 minute. Add the wine and simmer until reduced by half.
Add the stock, rice, bay leaf, paprika and cayenne. Bring to a boil, then simmer, partly covered, for 35 minutes, until the rice is very soft.
Fish out the shell pieces and the bay leaf with tongs. Blend the soup until very smooth in a blender, in small batches with the lid vented and a towel over it, then pour it through a fine sieve into a clean pot, pressing on the solids.
Stir in the cream and warm the soup over low heat. Do not let it boil. Add the lobster meat and poach for 2 to 3 minutes until just opaque. Stir in the sherry, and season with salt and lemon juice.
Ladle into warm bowls and top with chives.
Notes
- Make the soup base through step 5 a day ahead. Add the cream and lobster meat when you reheat it.
- Keeps 3 days in the fridge. The base without the cream freezes for 3 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Comforting Soups
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Fat: 20 g
- Carbohydrates: 11 g
- Protein: 13 g
Frequently Asked Questions
My lobster bisque is too thin. How do I thicken it?
Simmer it uncovered for 10 minutes before you add the cream. Or whisk 1 tablespoon of soft butter with 1 tablespoon of flour into a paste, stir it into the hot soup, and simmer for 5 minutes. Next time, use 1/2 cup of rice.
Can I make lobster bisque without alcohol?
Yes. Leave out the cognac, wine and sherry, and use 3/4 cup of extra stock plus 1 tablespoon of lemon juice. Add a pinch of sugar and 1 teaspoon more tomato paste if it tastes flat. It will be less deep, but still good.
Can I make it dairy-free?
Yes. Replace the cream with 1 cup of full-fat coconut milk and the butter with olive oil. The coconut adds its own flavor, so it will not taste like a classic bisque.
Can I make lobster bisque from leftover lobster shells?
Yes. Shells from about 4 boiled lobsters work in place of the tail shells, and they give a stronger stock. Add the shells to the butter at the start and simmer them with the stock. Stir in cooked lobster meat at the end and warm it for about 1 minute.
What can I do with leftover bisque?
Thin it with a little stock and serve it over pasta or rice, or reheat it gently with a few shrimp. It keeps 3 days in the fridge.
