Proven way to make Lobster Bisque at home

This recipe guides you through making a rich and flavorful lobster bisque from scratch at home. It's a luxurious dish perfect for a special occasion.

Prep Time 30

Cook Time 1

Total Time 1 30

Servings 4 people

Calories 450 kcal

Steam live lobsters for 8–10 minutes until cooked, then remove the meat from the tails and claws, reserving the shells.
Roughly chop the reserved lobster shells and set them aside.
Melt 2 tablespoons of butter in a large pot over medium heat, then add the shallots, carrots, and celery, cooking until softened.

Add the chopped lobster shells to the pot and cook for 5 minutes, then stir in the tomato paste and cook for 2 more minutes.
Deglaze the pot with Cognac or brandy, carefully igniting it with a long match to burn off the alcohol, then add the dry white wine and cook until almost evaporated.
Pour in the fish stock, bring to a simmer, then reduce heat and cook for 30 minutes.
Strain the bisque through a fine-mesh sieve, pressing on the solids to extract all liquid, then discard the solids and return the liquid to a clean pot.
Whisk in the heavy cream and rice, and simmer gently for 10-15 minutes until slightly thickened.

Dice the reserved lobster meat and add it to the bisque.
Season the bisque with salt and pepper to taste, then stir in the fresh parsley.
Serve the lobster bisque hot, garnished with extra parsley if desired.

For extra flavor, you can roast the lobster shells before adding them to the pot. Be careful when igniting the alcohol and ensure proper ventilation.