Easy Lobster Bisque

For the longest time, I used to order lobster bisque at restaurants whenever I saw it on the menu. This was back in my “pre-clean” days so I didn’t really think then much about the amount of butter, cream, or flour that might have been in the bisque.
All I knew was that it was rich, creamy, and delicious.

I never really thought that I should just try to make my own lobster bisque at home because there was just something about it that seemed so elaborate, so fancy. Like it could only be made at a fancy restaurant.

Silly me.

Lobster bisque is actually very EASY to make. In fact, you’re not gonna believe just how easy it is to make tasty, luscious lobster bisque at home — and without the hefty price tag at a fancy pants restaurant.

How To Make Lobster Bisque

The basics behind lobster bisque is that you need to cook the aromatics, like onion, shallot, and garlic first, then add a little flour to thicken, add some liquid, and then blend it all together.

It’s really that simple.

What I found is the best way to make lobster bisque is to make my own lobster stock to use as the liquid.

Please don’t freak out by this idea – here me out.

In order to cook the lobster, you’re going to boil a pot of water. So, that water is the beginning of our stock.

Once the lobster is cooked and you remove the flesh from the shell, just toss the emptied lobster shells back into the pot and boil for another 10 minutes to get your stock. See? Super easy! Trust me – this will make a huge difference in the final flavor of your lobster bisque.

Easy Lobster Bisque
Prep Time: 30 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 40 minutes

Calories: 566kcal

Ingredients

•     2 live lobsters
•     1 carrot chopped
•     2 tbsp olive oil
•     2 tsp kosher salt
•     2 ribs celery chopped
•     1 tsp dried tarragon
•     2 cloves garlic crushed
•     1 medium onion chopped
•     1/8 tsp cayenne pepper
•     3 tbsp tomato paste
•     1 tsp dried thyme
•     1/2 cup white rice
•     3 cups clam broth
•     1 1/2 cups sherry
•     1 cup heavy cream

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

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