Lobster Bisque Recipe
Learn how to make lobster bisque from shells with this frugal gourmet lobster bisque recipe. Discover lobster bisque ideas, ingredients and their substitutions. Plus, we share the tips for how to properly freeze and reheat this decadent lobster soup. Perfect for make-aheadmeals and even special occasions.
Servings: 6
Ingredients
- Shells of 2 medium-sized lobsters carcass and head removed
- 4 1/4 cups water
- 1/3 cup butter
- 1 cup diced shallots
- 1/3 cup diced fennel
- 1/3 cup diced celery
- 2 sprigs of thyme leaves only
- 1/3 cup tomato paste
- 1/4 cup all-purpose flour
- 1/3 cup sherry
- 1/3 cup lobster meat optional
- 1/2 cup 120 ml heavy cream
- Salt and freshly cracked pepper to taste
Instructions
Make Lobster Bisque Broth:
- Start by crushing the lobster shells to release their flavor. Use food processor or blender.
- In a large pot, combine the crushed shells with 4 1/4 cups of water.
- Bring it to a boil, then lower the heat and let it simmer for about 30 minutes to extract the flavor.
- Once done, strain the broth through a fine mesh strainer to remove the shells. Set the lobster stock aside.
Prepare the Vegetable Base:
- In the same pot, melt the butter over medium heat.
- Add the diced shallots, fennel, and celery. Sauté for 5-7 minutes until the vegetables soften and turn translucent.
- Stir in the thyme leaves and mix everything together.
- Add the tomato paste and cook for 2-3 minutes, letting it darken to a brick-red color.
- Sprinkle the flour over the vegetable mixture and cook for 1-2 minutes to create a roux. Stir constantly to avoid burning.
Cook the Lobster Bisque:
- Pour in the sherry and stir to deglaze the pot, scraping up any flavorful bits stuck to the bottom.
- Gradually add the lobster stock you made earlier, stirring to combine.
- Bring the mixture to a simmer and cook for 20 minutes to allow the flavors to meld together.
Blend It Smooth and Freeze:
- Use an immersion blender to puree the soup until smooth and creamy. (If using a countertop blender, blend in batches and be careful with the hot liquid.)
- If you want to add lobster meat, stir it in now.
- If you plan to freeze some of the bisque, do not add cream to that portion yet. Add cream only to the part you plan to eat now.
- Let the soup simmer for an additional 5 minutes. Allow it to cool completely before portioning into airtight containers for freezing
Defrost and Serve:
- When you are ready to enjoy the bisque, defrost it overnight in the refrigerator.
- Add cream and reheat the bisque gently on the stove over low heat.