Published May 18, 2020 Updated Aug 26, 2024
Lobster Bisque Recipe
What is lobster bisque? Losbter bisque soup is one of the most popular seafood soups in haute French cuisine, found in gourmet seafood and fine dining restaurants. Bisque is a rich and creamy soup made of crustaceans stock, commonly from lobster and shrimp even though crawfish, crab and langoustine can be used. In this easy recipe, you are going to learn how to make this scrumptious soup just like French chefs, with simple ingredients.
Lobster Bisque Soup
This soup is absolutely delicious and full of rich and deep flavors of lobsters, just like Garlic Butter Losbter Tails, Lobster Roll and Lobster Pasta I will guarantee you that it’s so much better than Red Lobster. In fact, the taste is so good that it tastes just like the best seafood restaurants! This soup also feeds four people in your family at a fraction of restaurant’s bill.
How To Make Lobster Bisque
Traditional French cooking uses a long list of ingredients to make the soup. I adapted my recipe from CIA Pro Chef’s Maine lobster bisque recipe. I used three small lobsters (1 1/2 lbs each) to make the soup. First, I cook the lobsters in boiling water. I extract the meat from the lobster tails and claws. To make the lobster stock, I put all the lobster shells and heads into the boiling water. Drain the lobster stock and discard all shells. Next, I saute chopped onion, carrot and tomato with butter. Then, I add the lobster stock, wine and all the herbs and seasoning ingredients. Simmer for 30 minutes, remove the bay leaves and parsley stems. Puree the soup with a blender and strain the soup using a fine mesh sieve. Discard all the residue. Add whipping cream and season with sea salt, ground black pepper, cayenne pepper, Japanese mirin and thicken the soup with corn starch slurry. Add the lobster meat and serve immediately with chopped parsley.
Cooking Tips
To make the best lobster bisque that tastes just like the best seafood restaurants, here are my tips and secret techniques:
Use fresh and live lobsters, if possible. Less is more with spices. The original recipe calls for a laundry list of fresh herbs but I simplified the recipe and cut them down to dried bay leaves and fresh Italian parsley sprigs. I used Japanese cooking sake instead of white wine. Japanese cooking sake imparts an earthy aroma to the taste. I also used Japanese mirin or sweet rice wine to complete the overall taste of the soup. For a tint of spicy note, use cayenne pepper for a more pronounced heat.
What To Serve With Lobster Bisque
Serve this soup with French baguette or other seafood dishes. For a restaurant-style meal, I recommend the following recipes. I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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