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Chef’s Lobster Bisque Recipe
5 from 36 votes

Chef’s Lobster Bisque Recipe

This Chef’s Lobster Bisque is a rich, creamy soup made from halved lobsters, aromatic vegetables, brandy, vermouth, port wine, and cream. The lobster meat is cooked and removed, while shells and aromatics are simmered to build flavor. The bisque is thickened and finished with garnishes like crème fraîche and chives, offering a luxurious seafood soup with layered savory and sweet elements.

Prep Time
30 mins
Cook Time
1 hr 50 mins
Servings: 8
Calories: 604 kcal
Cuisine: French

Ingredients

  • 3 tablespoons olive oil
  • 6 garlic cloves
  • 2 2 pound lobsters
  • 1 onion large peeled and medium-diced
  • 1 carrot large peeled and medium-diced
  • 1 celery medium-diced
  • 1/4 fennel core removed
  • 1/4 cup tomato paste
  • 1 Roma tomato cut into quarters
  • 2 basil large, fresh leaves
  • 1 1/4 cups brandy
  • 1 cup dry vermouth
  • 1 cup port wine
  • 12 cups chicken stock or water
  • 2 cups heavy whipping cream
  • 1 recipe for slurry
  • sea salt for garnish
  • ground white pepper for garnish
  • crème fraîche for garnish
  • lobster meat cooked, optional, for garnish
  • chives thinly sliced, fresh, for garnish

Instructions

    Cup of Yum
  1. If you’re using live lobsters, you will need to cut them in half. Place the tip of your knife about 3” down from the head of the lobster where there is a T. Press down through the head with the tip of the knife, then roll the knife down to the cutting board.
  2. Turn the lobster around and do the same thing slicing through the tail completely.
  3. Remove the tomalley, stomach, and intestinal tract. Rinse the inside of the lobsters.
  4. Remove the tail meat by pressing down on the tail where the legs are pulling the meat up. You may also need to slice where the tail meets the lobster body to help loosen the meat. Set them aside in the refrigerator. Next, optionally remove the claw and knuckle meat by breaking the claws using the backside of your chef knife. Set them aside in the refrigerator.
  5. Add the olive oil to a pan over medium-low heat and caramelize the garlic cloves slightly, which takes about 2 minutes.
  6. Next, place in the lobsters and sauté for 6 to 8 minutes or until they turn bright red.
  7. Stir in the vegetables and saute until lightly caramelized, which takes 10 to 12 minutes.
  8. Add in the tomato paste and stir until everything is coated. Pince the tomato paste until it becomes a rusty color. This takes about 3 to 4 minutes.
  9. Deglaze with the 1 cup of brandy and cook until the amount of liquid is reduced by one-half. It may also just suck right into the ingredients in the pot. If it does that, immediately go to the next procedures.
  10. Pour in the Vermouth and cook down until the liquid is reduced by one-half. Add the Port wine and cook until the amount of liquid is reduced by one-half.
  11. Pour in the chicken stock and the tomato and basil leaves.
  12. Simmer at low to medium heat for 45 minutes.
  13. Strain the lobster stock through a fine mesh strainer, chinois, or cheesecloth.
  14. Return the stock to the pot and cook over high heat until the amount of liquid is reduced by 1/3.
  15. Turn the heat down to low and whisk in the heavy whipping cream.
  16. Thicken the bisque with slurry or beurre manié until thick.
  17. Season with sea salt and ground white pepper.
  18. Mix in a ¼ cup of brandy.
  19. Serve with optional butter-poached lobster, or cooked claw meat, and crème fraiche and chopped fresh chives.

Notes

  • Make bisque up to 1 day ahead; store refrigerated for 4-5 days or frozen for up to 6 months.
  • Reheat gently and use cornstarch slurry to rethicken as needed.
  • Substitute whole lobsters with lobster tails if unavailable.
  • Strain bisque twice to ensure smooth texture.
  • Cooling lobsters in the freezer before cutting can ease preparation.
  • Taste before seasoning as the bisque is naturally salty.

Nutrition Information

Calories 604kcal (30%) Carbohydrates 24g (8%) Protein 22g (44%) Fat 32g (49%) Saturated Fat 16g (80%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 11g (55%) Trans Fat 0.01g (1%) Cholesterol 159mg (53%) Sodium 817mg (34%) Potassium 723mg (15%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 2328IU (47%) Vitamin C 6mg (7%) Calcium 123mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 604

% Daily Value*

Calories 604kcal 30%
Carbohydrates 24g 8%
Protein 22g 44%
Fat 32g 49%
Saturated Fat 16g 80%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Trans Fat 0.01g 1%
Cholesterol 159mg 53%
Sodium 817mg 34%
Potassium 723mg 15%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 2328IU 47%
Vitamin C 6mg 7%
Calcium 123mg 12%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.