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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.
Prep Time25 minutes
Cook Time1 hour
Course: Appetizer, Lunch, Soup
Cuisine: French
Keyword: bisque lobster, bisque with lobster shells, lobster bisque broth, lobster bisque frozen, lobster bisque homemade, lobster bisque ingredients, lobster bisque make ahead, lobster bisque recipe, Lobster bisque soup, lobster bisque with sherry, lobster soup
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.

Notes

Important note on scaling up the ingredients

Scaling up this lobster bisque recipe is simple.  As a matter of fact, we highly recommend making a large batch of this lobster soup so you can enjoy some now and freeze the rest for a convenient, make-ahead meal. The ingredients provided in this recipe are based on the smallest batch you can make. To scale up, follow this simple ratio: use 4 1/4 cups of fresh water for the shells from every two medium-sized lobsters. From there, adjust the rest of the ingredients proportionally to match your batch size.