post
Yum

Lobster bisque. This is soup for when you want to impress. Creamy. Rich. Luxurious. It’s everything wrong with French cooking. And it’s everything right with French cooking. Wonderful stuff indeed.

The traditional approach is a lot of work. Cook whole lobsters. Shell them. Flambe the shells. Make lobster stock. Then start making soup. That’s the completely over the top way to do it. It’s amazing. But it’s a lot of prep. And have you ever smelled lobster stock cooking? That’s something best done outside.

This is a simpler approach. It’s still lobster bisque but clam juice replaces lobster stock. Canned lobster meat replaces whole. Aromatics and mushrooms, tomato paste, white wine and sherry add complexity. A hint of cayenne for a bit of bite. And lots of cream of course.ย This is fine dining after all.

A simpler but deeply satisfying lobster bisque.

A simpler but deeply satisfying lobster bisque.

5.0 from 2 reviews
lobster bisque
 
Prep time
Cook time
Total time
 
A simple version of a French classic soup. Clam juice replaces lobster stock to and whole lobsters are replaced by canned lobster meat. Plan on small portions. This is a rich dish.
Author:
Recipe type: appetizer
Cuisine: french
Serves: 6
Ingredients
  • 4 Tbsp butter
  • ½ cup shallots, diced
  • ¼ cup carrots, diced
  • ¾ cup white mushrooms, diced
  • ¼ cup celery, diced
  • 2 Tbsp tomato paste
  • 1½ cups chicken stock
  • 1 cup clam juice
  • 12 oz can lobster meat, juice reserved
  • ¼ cup white wine
  • ¼ cup sherry
  • 1½ cups whipping cream (35% milk fat)
  • ⅛ tsp cayenne
  • salt to taste
Instructions
  1. Heat a sauce pan or pot large enough to hold all ingredients over medium low heat.
  2. Melt the butter. Add the shallots, carrots, mushrooms and celery. Cook until onion is translucent, about 10 minutes. Add tomato paste and cook a minute more.
  3. Add stock, clam juice and reserved lobster juice and simmer 10 minutes more.
  4. Separate the larger lobster pieces (claws) and set aside. You should have about ½ cup little bits left over.
  5. Puree the soup along with the ½ cup of little bits of lobster. Wipe the pot out. Return the pureed soup to the pot.
  6. Mix in white wine and sherry and simmer, loosely covered for about 30 minutes.
  7. Add cayenne. Simmer 5 minutes more.
  8. Add whipping cream and heat through.
  9. Adjust salt.
  10. Add large lobster pieces and serve.
  11. Garnish with a bit of paprika or piment d'esplette if you can get it.
Notes
This bisque is fairly thin. If you want a thicker bisque mix a bit of cornstarch into ¼ cup of the soup before you add the cream. Bring to a simmer. Once you have the texture where you want it (or a bit thicker than you want it) add the cream and heat through.

ย 

8 thoughts on “lobster bisque

  1. Whoa, I swear you should open a restaurant. haha ๐Ÿ™‚ This is SO delicious looking and decadent. I always thought you need to mash lobster shells for this soup, but as usual you showed me a better method that is more doable and this is freakin fantastic! I often wondered what clam juice was used for but I never would have imagined using it in a soup! Thanks for the awesomeness of this recipe. ๐Ÿ™‚

    • Haha – Joyce that’s a super nice comment. I’m too lazy to have a restaurant. That’s real work. I absolutely cannot stand the smell of lobster shells cooking in my house. Funny because I love it outdoors. This is my way of getting the best of both worlds. A little cheat for the home cook!

  2. This lobster bisque sounds decadent and amazing! Would be perfect for dinner guests or a special dinner at home for two. I love that it can be made in a relatively short amount of time too! Do you think I could use my immersion blender to puree the soup right in the pot? Thanks!

    • Absolutely you could use an immersion blender. I just haven’t managed to find room in my kitchen to store one so I stick to my blender…

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: