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Loading...A velvety New England classic, this lobster bisque builds deep flavor from a slow-simmered shell stock, a splash of dry sherry, and tender chunks of sweet lobster meat folded into a cream-enriched broth. It is the elegant, spoon-friendly cousin of the lobster roll, built for cool evenings on the coast.
Prep Time25 mins
Cook Time60 mins
Total Time85 mins
Servings6
Yield6 generous bowls
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 28 gFat
- 16 gSaturated Fat
- 12 gCarbs
- 1 gFiber
- 4 gSugar
- 22 gProtein
- 720 mgSodium
- 480 mgPotassium
- 180 mgCalcium
- 1.5 mgIron
- 6 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the lobster stock
- 2 lb cooked lobster shells, cracked into 2-inch pieces
- 2 tbsp unsalted butter
- 1 large yellow onion, roughly chopped
- 1 rib celery, roughly chopped
- 1 small carrot, roughly chopped
- 4 cloves garlic, smashed
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 tsp whole black peppercorns
- 8 cups cold water
- 1/4 cup dry white wine
For the bisque
- 6 tbsp unsalted butter
- 1/2 cup all-purpose flour
- 2 tbsp tomato paste
- 1/3 cup dry sherry (or brandy)
- 6 cups strained lobster stock
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 12 oz cooked lobster meat, cut into 3/4-inch chunks
- 1/2 tsp sweet paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground white pepper
- 2 tbsp fresh chives, finely snipped
Directions
- Sweat the aromatics: Melt 2 tablespoons of butter in a heavy stockpot over medium heat. Add the onion, celery, carrot, and garlic and cook, stirring often, until softened and lightly golden, about 7 minutes.
- Build the stock: Add the cracked lobster shells to the pot and stir for 2 minutes so they absorb the buttery flavor. Pour in the wine, then add the bay leaves, thyme, peppercorns, and cold water. Bring to a gentle simmer and cook, partially covered, for 35 to 40 minutes. Strain through a fine-mesh sieve into a large bowl, pressing on the shells to release all the flavor; discard the solids.
- Start the roux: Wipe out the pot and melt the 6 tablespoons of butter over medium-low heat. Whisk in the flour and cook, whisking constantly, until the roux turns a pale sandy color, about 4 minutes. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
- Deglaze and combine: Pour in the sherry and simmer, scraping the bottom of the pot, until almost evaporated, about 2 minutes. Slowly whisk in the warm lobster stock and bring the soup to a gentle simmer. Cook, uncovered, for 15 minutes to marry the flavors and thicken slightly.
- Blend for silkiness: Working in batches, carefully transfer the soup to a blender and puree until completely smooth, or use an immersion blender directly in the pot. Strain once more through a fine-mesh sieve for that signature bisque texture.
- Finish with cream and lobster: Return the pureed bisque to low heat. Stir in the cream and milk and warm gently for 3 to 4 minutes, taking care not to let it boil. Add the lobster meat, paprika, cayenne, salt, and white pepper, and simmer just until the lobster is heated through, about 2 minutes.
- Taste and adjust: Season with additional salt if needed. Ladle into warm bowls and finish with a generous shower of fresh chives and an extra pinch of paprika.
Cook’s Notes
- Save any leftover lobster water from steaming; use it in place of some of the cold water for an even richer stock.
- Once the cream goes in, keep the heat low. A rolling boil can cause the dairy to break and turn the bisque grainy.
- For a deeper color and a hint of umami, stir in a teaspoon of lobster base or a splash of fish sauce along with the stock.
- Make the stock a day ahead and refrigerate it overnight so you can skim off any solidified layer of fat before finishing the bisque.
- Leftover bisque keeps in the refrigerator for up to 2 days; rewarm gently and add freshly cooked lobster so the meat stays tender.
