The bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top.
Ingredients
Makes 6 Servings
Step 1
Bring large pot of water to boil. Add lobsters head first and boil until cooked through, about 8 minutes. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid. Cool lobsters.
Step 2
Working over large bowl to catch juices, cut off lobster tails and claws. Crack tail and claw shells and remove lobster meat. Coarsely chop lobster meat; cover and chill. Coarsely chop lobster shells and bodies; transfer to medium bowl. Reserve juices from lobster in large bowl.
Step 3
在沉重的大锅热橄榄油高热量。Add lobster shells and bodies and sauté until shells begin to brown, about 8 minutes. Add onion and next 8 ingredients. Mix in brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes. Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices. Simmer 1 hour.
Step 4
Strain soup through sieve set over large saucepan, pressing firmly on solids. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
Step 5
Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup and stir to heat through. Ladle soup into bowls.
Leave a Review
Reviews (84)
Back to TopFirst lobster bisque I've ever made. Very rare I can follow a recipe word for word and it comes out as expected. This is that recipe. Even swapped out the fish stock for the recommended clam juice and it was perfect. Thank you!
Jswik
Fort Wayne
10/6/2020
I would definitely make this again. The viscosity was just right, and the flavors powerful but well balanced. It made a great first course for our New Year's Eve meal. Next time, I will add just a dash of sherry at the end.
wbouck
San Francisco
1/3/2015
Great results! But, of course, I changed it. Instead of corn starch (contains gluten), I added 2 russet potatoes with skin to the boil. Then blended all but the lobster to make a rich, creamy base. I used Better-than-Bouillon clam base to limit the liquid and added Outerbridge's Original sauce at the end. It was fantastic!!
guido2
Jackson Hole, Wyoming
12/27/2014
Off the Wall excellent: Full of flavor, richness from the veggie, shells, brandy and sherry stock; made the best lobster bisque ever, spoiling me for us for any other. Plenty of lobster to stock ratio, providing a piece in just about every spoon-full. This receipt selected again for my Christmas supper, the main dish together with a beautiful green salad topped with a couple small crab cakes: decadent, indeed.
Sue_S
Northern NY State
12/17/2014
So bland and tasteless its not worth trying to adjust the recipe. I did double the corn starch at the end and it was still thin and watery.
yankeerev
Arizona
1/5/2014
Good, but somewhat disappointing given the effort and expense. Tasted better after I added a little half-and-half to boost the creaminess.
sitagaki
10/21/2013
I have had some really good bisque at 5 star restaurants and this was really close. I did change 2 items, I used nothing but the boiling liquid instead of fish stock and 3 1 1/4 lobsters. For the rest of the recipe I stayed true. I really liked it. The whole family said do it again!
viccorbin
Coldspring, Texas
12/24/2012
We made this recipe in cooking class.Terrible, tasted like dishwater. I would definately not make this ever.
Anonymous
8/25/2012
Although my husband liked it, I thought it was mediocre. A very expensive dish, with a lot of steps, for a sort of blah bisque. I might make it again, but it will need a lot of tweaking to make it worth the trouble.
kiraesq
Phoenix
12/24/2011
I cut this recipe in half for just my husband and I for a dinner and it turned out great. I used 1 1/2 lbs spiny lobster but still was great. Would not change a thing.
Anonymous
Key Largo, FL
10/4/2011
I make this bisque almost every time we cook lobster. I use the cooking water rather than fish stock or clam juice, but I leave it simmer for hours (easily 3 hours). It's a wonderful rich bisque and I was surprised that very little cream is required. Yum!
Anonymous
Toronto, Canada
6/24/2011
I have make this bisque a number of times with great success. It is a very nice way to display the fresh lobster flavor with fresh herbs and a great broth. I personally use less cream, but to each their own. Every one that has tried this at my house absolutely loves it. BTY, I like the lobster pieces in the bisque. Haven't tried serving it with puff pastry on top, great on its own. Highly recommend!
augiethecook
6/17/2011
我正在寻找可以利用我的l的浓汤eftover lobster tails... so this is what I did (after work:). I had 2.5 or 3 tails left over from roasting a couple nights ago. Chopped the shells and followed the recipe. instead of 2C lobster water I used some chicken broth from the fridge. I also didn't have brandy and used all sherry. I had no patience for cutting the fresh herbs (tho I had them..) so just threw in .5 dried. Also used 1/2 &1/2 not heavy cream and it turned out great, despite all my shortcuts. Everyone loved this and I'll definitely use it for a leftover lobster recipe again.
Anonymous
Evanston, IL
2/7/2011
Made this last night. It is easy to put together but time consuming. The tarragon and tyme mixture is right on. I ommited the cornstarch. I will double the recipe next time.
d2bj
Indianapolis Indiana
2/1/2011
As a native Mainer (and one who enjoys lobster frequently), bisque is something we create from leftovers (kind of like eating your cake and having it too). No need to waste all that delicious lobster meat in a bisque; so go ahead and enjoy your lobster dinner and then refrigerate carcasses to chop and boil down later. I liked this recipe a lot. A few modifications; onion - I used some white and some red. Since we only had flavored brandies, I substituted the brandy for cognac. Also, I omitted cornstarch and let the recipe reduce longer.
gowi
1/24/2011
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