Best Lobster Bisque
Velvety lobster soup with sherry, cream, and deep seafood flavor — elegant classic.
Ingredients
- Lobster Stock:
- 2 –3 live lobsters 1½–2 lbs each or 4–5 lbs lobster tails/shells
- 2 tbsp olive oil
- 1 large onion rough chop
- 2 carrots rough chop
- 2 celery stalks rough chop
- 4 cloves garlic smashed
- ¼ cup 60 g tomato paste
- ½ cup 120 ml dry sherry or white wine
- 8 cups 1.9 L water
- 2 bay leaves
- 4 sprigs fresh thyme
- 10 black peppercorns
- Bisque Finish:
- 4 tbsp 57 g unsalted butter
- ¼ cup 30 g all-purpose flour
- 1 cup 240 ml heavy cream
- ¼ cup 60 ml brandy or cognac (optional)
- 1 tsp smoked paprika
- ½ tsp cayenne adjust heat
- Salt & white pepper to taste
Instructions
- Cook lobsters → make shell stock 1 hr.
- Roux → add reduced stock → simmer.
- Blend smooth → finish with cream off heat.
- Garnish → serve hot.
Notes
- Shell stock = non-negotiable depth
- Flavor peaks day 2
- Freezes without cream for 3 months
- Quick version with store stock
- Extra lobster garnish = elite