Lobster Bisque
Luxurious, deeply flavored bisque made with lobster shells for stock, finished with cream and a touch of brandy. Restaurant quality at home.
Ingredients
- 2 whole whole lobsters
- 2 whole onion
- 3 stalks celery
- 2 whole carrots
- 4 tbsp butter
- 4 cloves garlic
- 3 tbsp tomato paste
- ¼ cup brandy
- 1 ½ cups heavy cream
- 3 tbsp dry sherry
- 4 sprigs fresh tarragon
- ¼ tsp cayenne pepper
How to Make It
- 1
Cook lobsters in boiling salted water 8 minutes. Remove meat, reserve shells.
- 2
Roast shells in oven at 400°F for 15 minutes. Crack and place in pot with water, onion, celery, carrot, tomato paste, peppercorns, and herbs. Simmer 45 minutes for stock.
- 3
Sauté mirepoix (onion, celery, carrot) in butter until soft.
- 4
Add garlic and tomato paste, cook 2 minutes. Add brandy and flambé or simmer off alcohol.
- 5
Add strained lobster stock, bay leaf, and tarragon. Simmer 20 minutes.
- 6
Blend until smooth. Strain through fine mesh for silky texture.
- 7
Return to heat, add heavy cream. Season with salt, cayenne, and a little sherry.
- 8
Add reserved lobster meat just to warm through. Serve with a swirl of cream and paprika.
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