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Lobster Bisque
4.9 from 138 votes

Lobster Bisque

Lobster Bisque is a rich and creamy soup made by simmering lobster shells with aromatic vegetables and herbs to create a deeply flavored stock. The bisque is finished with fresh cream, Grand Marnier, and a hint of cayenne pepper, which adds a subtle warmth. This preparation yields a smooth, velvety texture and a balanced seafood taste.

Prep Time
15 mins
Cook Time
2 hrs 50 mins
Total Time
3 hrs 5 mins
Servings: 4 servings
Course: Soup
Cuisine: French

Ingredients

  • 1 kilogram lobster shells heads and tail
  • 2 carrot peeled and roughly chopped
  • 2 onion peeled and roughly chopped
  • 2 celery stalk
  • 2 cloves garlic
  • 2 tablespoons tomato paste
  • 3 bay leaf
  • 8 thyme sprigs
  • parsley few sprigs
  • olive oil extra virgin
  • sea salt flakes
  • black pepper in grinder
  • 500 milliliters fresh cream
  • 1 tablespoon Grand Marnier
  • 1 orange
  • 2 French shallots
  • cayenne pepper
  • butter

Instructions

    Cup of Yum
  1. Crack, break or chop the shells into pieces (approximately the size of a thumb nail).
  2. In a large heavy based pot over high heat add a few tbsps of olive oil and sauté the carrot, onion, celery and garlic until soft.
  3. Add the shells and tomato paste and continue to cook a further 5-8 minutes.
  4. Add 2-3 litres of water, enough to cover all the ingredients plus about 5 cm’s, (2-3 inches).
  5. Add the bay leaves, thyme, parsley and a couple pinches of salt and cracked pepper.
  6. Bring the stock to the boil and reduce to a simmer and allow to cook for 2-3 hrs.
  7. Throughout the simmering occasionally skim the impurities and oils off the surface.
  8. Allow stock to cool and strain through a colander, allowing all the solids to drain of all liquids.
  9. Discard the solids and pass the stock through a fine chinois at least twice.
  10. In a medium saucepan over medium heat sauté the eschalots in a little butter and olive oil.
  11. Once they start to go slightly soft add a pinch of cayenne pepper and the orange zest and cook a little further.
  12. Add the Grand Marnier, cook off the alcohol and add the cream and cook on high a further few minutes before adding the strained stock.
  13. Once you’ve added the stock, bring it all to the boil and reduce to medium heat and simmer for a further 30 minutes before passing the bisque through the fine chinois one last time.
  14. Return to stove, taste for seasoning and serve.

Notes