The tomato-based sauce of this lobster bisque is enriched with homemade lobster stock, providing a delightful flavor. It features generous portions of lobster, complemented by a finishing touch of rich heavy cream.
how to make the lobster stock for this lobster bisque.
A homemade lobster stock is the key to a fantastic bisque. To make the stock I use the shells of cooked lobster with the ingredients listed later in the post. Many times I will cook the lobsters, remove the meat and make a salad for amazing lobster rolls. So amazingly delicious.
- Bring a large pot of water to a boil. Add 1 tablespoon of salt per gallon of water.
- Place the lobsters head first into the boiling water. Cook the lobsters for 9 minutes or until shells are bright red and the meat is cooked through.
- Remove the lobsters from the boiling water reserving the water.
- Allow them to cool enough to handle.
You can remove the meat two ways:
- If you cooked a whole lobster like I did, cut or gently twisht it off. Loosen the meat from the shell with your fingers and pull the meat out from the shell and set aside. remove the it from the meat, opening the meat away from the shell side walls. Pull the meat up from the bottom of the shell to seperate the shell from the meat underneath it.
- Alternatively, use both hands to press down on tail to crack shell. Hold tail, shell facing down, and pull back on both sides of shell to crack open and remove meat.
- Remove the claws, crack them and gently remove the meat. I like to keep the claw meat as whole as possible.
- Keep all of the shells to use in your broth, along with the water you boiled your lobster.
To make the stock in a dutch oven melt butter, add a little olive oil, then add onion, celery and carrots, leftover lobster shells, garlic, and fresh tomatoes and cook for about an hour. After that you will be ready to start on your bisque!
If you don’t have a dutch oven, this is a good one.
what ingredients do you need for this lobster bisque?
- lobster meat
- lobster stock
- onions
- tomato paste
- garlic
- salt and pepper
- celery
- carrots
- Brandy, Pinot Grigio, Sauv Blanc or Chardonnay
other soups I think you will love.
Want another seafood soup? This clam chowder is so simple and absolutely delicious! Here’s the link! i love this clam chowder.
Have some lobster meat leftover? Make some amazing lobster rolls.
Here’s the recipe for the lobster bisque. I hope you enjoy this recipe! Let me know!
Lobster Bisque
Equipment
- Dutch Oven
Ingredients
For Cooking the Lobster
- 1 1 1/2-2 lb live lobster or 2 lobster tails
- pot of water
- 1 tbsp salt per gallon water
For Making the Stock
- 1/2 onion, diced reserving the other half for the soup
- 1 carrot, diced
- 1 stalk celery, diced
- 2 tbsp butter
- 1 tbsp olive ouk
- reserved lobster shells
- enough reserved cooking water from lobsters to cover the ingredients by about an inch
- 3 cloves garlic
- 2 ripe tomatoes, quartered
For the Bisque
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 1/2 onion, diced
- 2 garlic cloves, chopped
- 1/2 6 z can tomato paste
- 1 stalk celery, diced
- 1 carrot, diced
- 1/2 tsp salt
- 1/2 tsp pepper
- a splsh brandy or other alcohol to deglaze like vodka or gin, or a fruity white wine
- lobster stock
- 2 tbsp flour for your slurry
- lemon juice
- heavy cream
- the chopped lobster meat
Instructions
To Cook the Lobster
- Bring a large pot of water to a boil. Add 1 tablespoon of salt per gallon of water.Place the lobsters head first into the boiling water. Cook the lobsters for 9 minutes or until shells are bright red and the meat is cooked through.Remove the lobsters from the boiling water reserving the water.Allow them to cool enough to handle.
To Make the Lobster Stock
- To make the stock in a dutch oven melt butter, add a little olive oil, then add onion, celery and carrots, leftover lobster shells, garlic, and fresh tomatoes and cook for about an hour. After that you will be ready to start on your bisque!
To Finish the Bisque
- In a dutch oven, add the olive oil and butter, heat on medium until the buter has melted and sizzling a little. Add the chopped onion and saute until translucent, add the garlic and cook about one minute. Add the tomato paste and cook until it carmalizes a little or to develop flavors. Add the carrots, the celery, and declaze with the brandy or other alcohol and cook down. Add the lobster stock to hyour tomato mixture. Then, using an emersion blender or a blender, puree to a smothe consistency. Add the flour to a bowl. Then add a couple of ladles of the stock to your flour and combine. Then while whisking, add the slurry to your soup and continue to whisk until there are no lumps. Lower the heat to a simmer. Add salt to taste and add your lemon juice. Add your heavy cream. Divide the lobster meat evenly among your bowls. Ladle the soup over the lobster meat. Add a little drizzle of heavy cream if you like. Note: If you have enough lobster claws for all of the serving bowls, saute them in a little butter and serve them whole on top of the soup! Bon Appetit.
