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Restaurant Quality Lobster Bisque

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.

Cook Time
1 hr mins
Total Time
1 hr 30 mins
Servings: 4 Servings
Calories: 516 kcal
Course: Soup
Cuisine: French

Ingredients

  • 2 live lobsters See Note 1
  • 2 teaspoons kosher salt
  • 2 tablespoons olive oil
  • 1 medium carrot chopped
  • 2 ribs celery chopped
  • 1 medium white onion chopped
  • 2 cloves minced garlic 
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried thyme
  • 3 tablespoons tomato paste
  • 1/8 teaspoon cayenne pepper See Note 2
  • 1 1/2 cups sherry
  • 3 cups clam broth See Note 3
  • 1/2 cup long grain white rice See Note 4
  • 1 cup heavy cream

Instructions

    Cup of Yum
  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.

Notes

  • 2 live lobsters should be about 3 pounds total depending on size.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.

Nutrition Information

Calories 516kcal (26%) Carbohydrates 32g (11%) Protein 14g (28%) Fat 29g (45%) Saturated Fat 14g (70%) Cholesterol 161mg (54%) Sodium 2285mg (95%) Potassium 523mg (15%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 4095IU (82%) Vitamin C 7mg (8%) Calcium 137mg (14%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 516

% Daily Value*

Calories 516kcal 26%
Carbohydrates 32g 11%
Protein 14g 28%
Fat 29g 45%
Saturated Fat 14g 70%
Cholesterol 161mg 54%
Sodium 2285mg 95%
Potassium 523mg 11%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 4095IU 82%
Vitamin C 7mg 8%
Calcium 137mg 14%
Iron 1.4mg 8%

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