In this creamy Lobster Bisque Recipe you’ll find chunks of sweet lobster meat in a beautifully rich, seasoned broth made from the strained liquid of the sautéed lobster shells, vegetables and herbs.
Hi everyone, it’s Kevin from Kevin Is Cooking. Special thanks to Rachel for letting me contribute here on The Stay at Home Chef. For today’s post I’m sharing my Restaurant Quality Lobster Bisque Soup.
Restaurant quality? Yes. Delicious and rich? Yes. This one is definitely for those special occasions and worth the time it takes to make it, too.
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For that incredible, nuanced flavored soup you need to start with fresh lobster. Yes! Don’t be afraid, these guys come with strong rubber bands to hold those claws together. You’re safe. 🙂
I prefer steaming over boiling lobsters as the reserved liquid needed isn’t so diluted.
As for that old wives tale about lobsters screaming as they hit their hot water demise… Lobsters can’t “scream” because lobsters don’t have lungs. The noise heard is caused by air trapped in the shell – when heated the air expands and gets forced out through small gaps, causing the sound. Rest easy now!
After the lobster is steamed, the meat removed, set aside and the shells broken down, the shells go into the soup pot filled with sautéed carrots, celery and onion.
Sherry and clam juice are poured over all and herbs like tarragon and thyme are added, too.
Tomato paste is stirred in and a low and slow hour long simmer is needed to develop the flavors.
The resulting broth is strained and the lobster shells tossed. They did their job, thanks for coming.
The secret to a creamy texture here is that I do not make it any fatter with a roux butter based sauce, but with using rice!
Rice is added and steamed for 30 minutes and then the entire mixture is blended in a food processor or blender until smooth. Cream is added and then the delicious, succulent lobster chunks go in.
Serve with toasted bread or a side salad for a complete meal. Cheers!
Restaurant Quality Lobster Bisque
- 2 live lobsters See Note 1
- 2 tsp kosher salt
- 2 tbsp olive oil
- 1 carrot chopped
- 2 ribs celery chopped
- 1 medium onion chopped
- 2 cloves garlic crushed
- 1 tsp dried tarragon
- 1 tsp dried thyme
- 3 tbsp tomato paste
- 1/8 tsp cayenne pepper See Note 2
- 1 1/2 cups sherry
- 3 cups clam broth See Note 3
- 1/2 cup white rice See Note 4
- 1 cup heavy cream
- Steam lobsters in an 8- to 10-quart stockpot. Bring 2 inches of water and salt to a boil over high heat. Using metal tongs or gloves, place the lobsters head first into the pot and cover tightly. When water returns to a heavy boil, turn the heat down to a rolling boil and steam lobsters for 9 minutes for the first pound, and add 4 minutes for each additional pound. Steamed lobsters will be bright red when done. Remove with metal tongs or gloves and place in cool water or let cool for 3-5 minutes before removing meat from shell. Reserve the steaming liquid.
- Twist lobster claws and tails off. Using the side of a kitchen knife or nutcracker, crack the knuckles and claws and take meat out, reserving any liquid that comes out of the shells and on cutting board. Set the tail on a hard surface and use your hand to press down and crack the shell. Remove the tail meat and slice in half lengthwise, removing the black intestinal vein. Coarsely chop the meat and refrigerate. Roughly chop the shells along with all the lobster remains into small pieces and set aside.
- Heat olive oil in a large pot over medium heat, then add the carrot, celery, onion, garlic and herbs. Sauté until the onions are translucent, about 5 minutes. Add the lobster shells, liquid and remains and cook for 6 minutes more. Add tomato paste and cayenne pepper and cook 4 minutes.
- Add the sherry (ignite or cook for alcohol to evaporate). Add clam juice and 1 cup of reserved lobster-steaming liquid. Bring to a simmer and cook covered, for 1 hour. Strain the broth through a colander/sieve, pressing down hard on solids to extract as much liquid as possible.
- Wipe out the pot and pour in the broth. Add the rice, bring to a boil, cover and cook on low for at least 30 minutes, or until the grains are cooked and VERY soft. Blend the bisque in a blender or food processor, then pass through sieve again, pressing down hard on solids to extract as much liquid as possible. Add cream and bring to a low simmer. Add the chopped lobster meat and heat through. Season to taste with salt and serve.
2. Feel free to substitute white pepper if desired.
3. Substitute fish stock if available.
4. I use long grain white rice, do not use any type of converted rice as the consistency will not be smooth. *Adapted from a recipe by James Sakatos.
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