Creamy Lobster Bisque Recipe

This creamy lobster bisque recipe has chunks of sweet lobster meat in a beautifully seasoned broth made from the strained liquid of sautéed lobster shells, vegetables and herbs. Cream and sherry are added and the flavors are incredible. A fantastic, rich soup to serve on those special occasions. Hello New Years Eve Party.
If you’ve been looking for THE lobster bisque recipe, look no further! This is adapted from James Sakatos, the Carlyle’s executive chef.
How do you make a lobster bisque?

A bisque is a smooth, creamy soup with origins from France, typically made using a strained broth of crustaceans like lobster, crab, shrimp or crayfish.

Is this creamy lobster bisque restaurant quality? Yes. Delicious and rich? Yes. This creamy lobster bisque is definitely for those special occasions and worth the time it takes to make it, too.

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. So you can now rest easy!

Also, if you want to kill the lobster humanely you can always freeze it for 15 minutes and it slowly goes to sleep. Forever. Then bring it out and rest until thawed before you steam or boil it. I just prefer to steam it live, but leave it up to you.

Creamy Lobster Bisque Recipe
Servings: - 5 cups
Calories: 469 kcal

Ingredients

•     2-3 tails (Fresh or Frozen)
•     1 /4 cup celery , diced
•     1/2 cup (75 g) onion chopped
•     2 tablespoons (28.3 g) olive oil extra virgin
•     ½ cup (119.50 g) dry white wine , replace with stock
•     1 teaspoon (0.80 g) Fresh thyme
•     2 teaspoons (5.60 g) garlic minced
•     1 teaspoon (2.60 g) creole seasoning
•     2 teaspoons (34 g) Worcestershire sauce
•     1/2 teaspoon (3.40 g) paprika
•     ½ – 1 teaspoon (0.90- 1.80 g) white pepper
•     1 tablespoon (25 g) tomato paste
•     2- 3 tablespoons (28.4 g) butter
•     1 cup (240 g) heavy cream
•     2-2 1/2 cups (705-940 g) lobster stock (adjust to desired thickness)
•     1/4 -1/2 teaspoon (0.90 g) cayenne pepper (optional)

Instructions

1. Start by boiling Lobster tails for for about 3-4 minutes , long enough for the until shells to turn slightly red. Let it cool.
2. Once cool, remove lobster tails from the pot and reserve stock.
3. Place tail on its side on counter and use both hands to press down on tail until shell cracks. Then hold tail, flippers facing you and shell facing down, with your thumbs on opposite sides. Pull back on both sides to crack open shell and remove meat.
4. You can alternatively use a kitchen shear to cut down the center of the tail. Then remove the lobster meat . Either way works.
5. Return lobster shells back to the pot, then add about 4-5 cups water. Bring to a boil then then reduce the heat to medium-low and continue to gently simmer another 20 -25 minutes; if time permits simmer for an additional 20 minutes.
6. While the stock is simmering chop lobster meat into bite sized pieces. Chill until ready to be used.
7. When ready strain the shells from the stock and reserve Lobster stock.
8. Add olive oil to medium sized saucepan over medium high heat. Saute onion and garlic, celery and thyme and cook for about 4-5 minutes.
9. Slowly add the wine, if using any, then stir in the Worcestershire, creole seasoning, paprika and white pepper. Cook for about a minute.
10. Then stir in the tomato paste, followed by lobster stock. Simmer for about 8- 10 minutes.
11. Add cream and butter – let it melt , then remove from stove.
12. Add to a blender and puree. Puree in batches – It helps prevents pressure from building inside – alternatively you may use a stick blender in the pot until smooth.
13. Season with salt and cayenne pepper to taste, if desired.
14. Place a sauce- pan over medium heat, then add about 1 tablespoon butter to it followed by chopped lobster meat, season with creole seasoning lightly and saute for about 2 minutes or until warmed through.
15. Top individual bisque with lobster and Serve immediately.

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