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    Home > Blog > Seafood > Lobster Bisque

    Lobster Bisque

    by Teri Lyn Fisher · Published: Apr 6, 2015 · Modified: Oct 12, 2020

    Jump to Recipe
    A close up of bowls of lobster bisque garnished with pieces of lobster meat and tarragon.

    HI! Hi Guys! Today we have this gorgeous lobster bisque recipe for you! The key to a great lobster bisque is to extract as much flavor from the shells as you cook them down, to ensure you have a great tasting broth. I also think tarragon plays a major role in this dish, but I’m also a sucker for the combination of shellfish and tarragon. I just think they taste so good together! I really love this recipe; it’s a little labor intensive, but totally worth the extra work. It’s great to have piping hot in the winter or on a chilly day, but I also love to eat it chilled on a hot summer day. Enjoy! xx, Jenny

    A plate of uncooked lobster tails in the shells.

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    Two bowls of lobster bisque on a surface.

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    A close up of bowls of lobster bisque garnished with pieces of lobster meat and tarragon.

    Lobster Bisque

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 30 mins
    Cook Time: 1 hr
    Servings: 2

      INGREDIENTS  

    • 2 lobster tails (in-shell)
    • 1 lemon, cut in half
    • 2 tablespoons extra virgin olive oil
    • ½ pound lobster shells, broken into pieces
    • 2 ½ tablespoons tomato paste
    • 1 carrot, diced
    • 2 ribs celery, diced
    • ½ medium onion, diced
    • 3 garlic cloves, minced
    • 1 tablespoon minced tarragon
    • 1 tablespoon minced thyme
    • ⅓ cup brandy
    • ⅓ cup sherry
    • 1 ½ cups lobster tail poaching liquid*
    • 1 ½ cups fish stock or bottled clam juice
    • 2 tablespoons unsalted butter, softened
    • 1 tablespoon all purpose flour
    • ⅔ cup heavy cream
    • salt and pepper to taste

      INSTRUCTIONS  

    • Fill a small pot with water and squeeze lemon juice and add lemon halves themselves into the pot. Bring pot to a boil. Add lobster tails lower heat to medium-low and poach tails for 9 to 12 minutes. Remove tails from liquid and reserve ½ cup of the lobster stock. Remove the lobster meat from the shells and set aside.
    • In a large saucepan heat oil over medium-high heat. Place lobster shells (including poached tail shells) into the pan and sauté for 3 to 4 minutes. Add tomato paste and toss together until the shells are well coated. Continue to sauté for 2 to 3 minutes.
    • Add the carrots, celery, onion, garlic, and herbs and continue to sauté for 4 to 5 minutes or until onions become slightly translucent. Season with salt and pepper.
    • Deglaze pan with brandy and sherry and stir.
    • Continue to cook mixture until most of the liquid has evaporated. Add poaching liquid and stock/clam juice and reduce heat to medium. Simmer for 10 to 12 minutes.
    • Pour entire contents into a blender and puree for 2 to 3 minutes.
    • Strain mixture back into the saucepan, using a fine-mesh sieve. Place pan back over medium heat and simmer.
    • In a small bowl mix together butter and flour. Whisk butter-flour mixture into the bisque and continue to stir until mixture slightly thickens.
    • Stir in the cream and adjust seasonings.
    • Chop reserved lobster tail meat into bite-sized pieces. Divide lobster meat into two soup bowls and top with a ladle or two of lobster bisque. Finish with minced tarragon and cracked black pepper. Serve with a crusty baguette.
    Calories: 771kcal Carbohydrates: 20g Protein: 18g Fat: 57g Saturated Fat: 28g Cholesterol: 219mg Sodium: 1097mg Potassium: 856mg Fiber: 3g Sugar: 6g Vitamin A: 7262IU Vitamin C: 17mg Calcium: 222mg Iron: 2mg

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    April 6, 2015 / 21 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Painterly Dyed Easter Eggs
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    Reader Interactions

    April 6, 2015 / 21 Comments

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    1. debra

      December 27, 2020 at 1:14 pm

      what kind of lobster? Maine or Florida?

      Reply
      • Jenny Park

        December 27, 2020 at 1:27 pm

        Maine!

        Reply
    2. bisque lady

      August 20, 2020 at 6:50 am

      The color on this bisque is to die for. We ordered one too many live lobsters last week, so we ended up cooking and freezing the meat. This was the perfect recipe to use up the rest of our scraps!

      Reply
    3. Wendy

      March 05, 2019 at 3:44 am

      I love lobster and my husband also love it. I will try this recipe. It seems so delicious.

      Reply
    4. Cindy

      July 15, 2018 at 5:17 pm

      That was a lot of work! It turned out good. I had to triple the recipe to feed our crowd. The food processor really made a mess next time I would use a blender.

      Reply
    5. Chris

      October 22, 2017 at 3:02 pm

      This was fantastic. I did add bacon to it which absolutely rocked. Pureed with Bacon and then did Bacon crumble to top it off at the end.

      Reply
    6. Janine

      July 03, 2016 at 9:28 pm

      I love lobster. This recipe is exactly what I need. Thank you!

      Reply
    7. Adam Waddy

      October 21, 2015 at 9:13 pm

      Wonderful!! I’m absolutely agree that cooking is a source of inspiration, may be the passion or creative. Preparing some delicious foods with easy recipes to serve for the picnic and wait for the time to say goodbye to winter and say hello to spring with your adult. So sweet.

      Reply
    8. Trina

      April 22, 2015 at 9:53 am

      Wait until my brother see this. He’s a real fan of lobster. I love that gorgeous yellow bisque. Oh dear, it just makes me feel so good. Though the ingredient is terrifying me, i’ll try to do it. Wait for my result.

      Reply
      • Teri Lyn Fisher

        April 22, 2015 at 6:45 pm

        It’s worth it!!!!!

        Reply
    9. Laura

      April 17, 2015 at 6:43 pm

      Sounds great, whould love to try it. Any suggestions on where/how to get the lobster shells? Doesn’t seem like the 2 lobster tails in the recipe would weigh that much. Thanks for any ideas.

      Reply
      • Jenny Park

        April 18, 2015 at 6:59 am

        You can go to your local seafood mart/fish monger and request lobster shells. I usually get two whole bodies for 1 dollar at my fish market!

        Reply
    10. Priscilla

      April 08, 2015 at 1:04 pm

      You really put the lobster shells in the blender and chop them up?

      Reply
      • Jenny Park

        April 09, 2015 at 10:08 am

        Yep, it’s a classic bisque. Maximum flavor

        Reply
    11. Vanessa

      April 06, 2015 at 1:46 pm

      Looking forward to trying this; I love lobster bisque! I’ve made it once before, but I’m not sure it was the best recipe choice. I have to admit, I am a little confused by your recipe though. The ingredient list has “1 1/2 cups lobster tail poaching liquid” and then the directions say to “reserve 1/2 cup of lobster stock.” I assume you are referring to the poaching liquid, but is it 1 1/2 cups or 1/2 cup? Also, you blend the lobster shells? The sieve will get any inedible bits? Thanks!

      Reply
      • Jenny Park

        April 06, 2015 at 2:21 pm

        It’s supposed to be 1 1/2 cups…the instructions are a typo. If you line the sieve with a cheesecloth, you’ll be just fine!

        Reply
        • Vanessa

          April 07, 2015 at 6:44 am

          Thank you! Eager to try this :-)

          Reply
    12. The Travelling Chopsticks

      April 06, 2015 at 11:08 am

      This look absolutely gorgeous! I have made a shrim bisque before but never a lobster one – so need to put that on my ‘to-do’ list. I also love how it is versatile as in you can have it chilled or warmed! Perfect!

      Reply
    13. Jennifer

      April 06, 2015 at 10:49 am

      This sounds lovely, but I am shocked that you use the lobster shells in the actual bisque. Am I reading that wrong??

      Reply
      • Jenny Park

        April 06, 2015 at 2:17 pm

        Nope! A classic bisque usually starts with the shells!

        Reply
    14. Erin@WellPlated

      April 06, 2015 at 5:46 am

      Lobster bisque is the epitome of luxury to me! A little 5-star action in my kitchen? I say yes!

      Reply

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