Lobster Bisque Soup

Ingredients

• 1.89 Lseafood stock
• 1.42 Lwater
• 454 graw lobster tails
• 2shallots
• 75 gchopped celery
• 64 gchopped carrots
• 4–6 clovesgarlic
• 1bay leaf
• 1 tablespoon fresh or 1 teaspoon driedtarragon
• 57 gbutter
• 32 gplain flour
• 120 mldry white wine or dry sherry
• 45 mltomato paste
• 946 mlhomemade lobster stock
• 240 mldouble cream

Instructions

1. 1

   Prepare vegetables

   Cut the shallots into wedges, leaving their peels on for flavour. Roughly chop the celery and carrots, and crush the garlic cloves; you can leave their peels on or remove them.

2. 2

   Start the stock

   Set a large 5.7–7.6 L stockpot over medium heat. Add the lobster tails or whole lobsters, shallots, celery, carrots, garlic, bay leaf and tarragon. Pour in the seafood stock and water.

3. 3

   Simmer lobster

   Cover the pot and bring the liquid to a simmer. Once it starts simmering, cook for 5 minutes, then lift out the lobster with tongs and leave the stock simmering.

4. 4

   Remove the meat

   Use kitchen shears to cut along the top shell of each lobster tail and gently remove the meat. Put the meat on a chopping board and return the shells to the stock. If using whole lobsters, separate the tails, claws and knuckles, return the body cavity to the stock, remove the meat from the tails, claws and knuckles, and put all the shells back in the pot.

5. 5

   Continue simmering

   Simmer the stock with the shells and vegetables for another 45 minutes; it will reduce and thicken. Meanwhile, cut the lobster meat into 1.3 cm chunks and set it aside.

6. 6

   Strain the stock

   After at least 50 minutes of total cooking, turn off the heat. Set a fine-mesh sieve over a large measuring jug and carefully strain out the shells and other solids. You need at least 946 ml of lobster stock; if you have less, top it up with water to that amount.

7. 7

   Make the roux

   Rinse out the pot and return it to medium heat. Melt the butter, add the flour and whisk vigorously to break up any lumps. Cook, whisking, for 2–3 minutes until golden brown, taking care not to burn it.

8. 8

   Finish the bisque

   Pour in the white wine to deglaze the pot, whisking vigorously. Add the tomato paste and homemade lobster stock, then whisk to combine. Bring to a simmer and cook for 10 minutes to thicken. Add the cream and simmer for another 3–4 minutes.

9. 9

   Add lobster

   Turn off the heat and stir in the chopped lobster. For a more decorative presentation, ladle the bisque into bowls before adding the lobster, then place a small mound of meat in the centre of each bowl. Garnish with fresh tarragon leaves or chopped parsley and serve hot.

What is lobster bisque?

Bisque is a rich, smooth seafood soup traditionally made by extracting flavour from shellfish shells and enriching the liquid. This version follows that classic approach, using lobster shells and vegetables to make a deeply flavoured stock before the soup itself is finished.

The lobster meat is added at the end, so it stays distinct against the creamy, thickened base. White wine, tomato paste and tarragon add savoury depth without hiding the lobster.

Nutrition and macros by portion

The nutrition label shows one serving as written: 528 calories, 23g protein, 19g carbs, 38g fat.

The lobster and cream contribute much of the protein and fat, while the flour and vegetables provide some of the carbohydrates. Serve a bowl with a green salad or vegetables to add freshness and balance the rich soup.

Build flavour in the stock

Shells and vegetables: the brief simmer with the lobster cooks the meat just enough to remove it, while the shells and vegetables continue to flavour the stock. Leaving the shallot peels on is part of the recipe’s stock-making method.

Straining: use a fine-mesh sieve to catch shell fragments and vegetable pieces. Measure the strained stock and top it up with water if needed to reach 946 ml.

Keep the lobster tender

Early cooking: the tails simmer for only 5 minutes before you remove the meat. This separates the lobster-cooking stage from the longer stock simmer.

Final addition: stir the chopped lobster into the finished soup after turning off the heat. For neat-looking bowls, portion the bisque first and arrange the meat in the centre.

Get a smooth base

Roux: whisk the flour into the melted butter and cook it for 2–3 minutes, until golden brown. Keep whisking to break up lumps and watch the colour closely so it does not burn.

Wine and stock: add the wine to the roux and whisk well before adding the tomato paste and lobster stock. Simmer the mixture for 10 minutes, then add the cream and cook for a further 3–4 minutes.

How to judge the texture

The stock reduces as it simmers, concentrating its flavour. After straining, the roux and the two simmering stages with stock and cream give the bisque its thicker texture.

The soup is ready for the lobster when it has completed the 10-minute stock simmer and the additional 3–4 minutes with cream. Add the meat off the heat rather than simmering it with the finished base.

Serving ideas

Serve the bisque hot in warmed bowls, with fresh tarragon leaves or a little chopped parsley if you like. Crusty bread makes a simple accompaniment for the creamy soup.

For a more balanced meal, pair a moderate bowl with a crisp green salad or simply dressed vegetables. Keep the garnish light so the lobster remains the focus.

Recipe notes & tips

• Use a stockpot with enough room for the lobster, vegetables and liquid to simmer comfortably.
• Keep the stock at a gentle simmer rather than a hard boil.
• Cut the lobster meat into even 1.3 cm pieces so it is easy to portion between bowls.
• Whisk continuously while cooking the roux to keep it smooth and prevent it catching.
• Strain carefully and check that you have at least 946 ml of lobster stock before making the bisque.
• Add the lobster after turning off the heat to avoid cooking it further in the finished soup.

Variations

• Use dry sherry: substitute it for the white wine as suggested in the ingredient list.
• Try dried tarragon: use 1 teaspoon in place of the tablespoon of fresh tarragon.
• Garnish with parsley: finish each bowl with a little chopped parsley instead of tarragon leaves.
• Use whole lobsters: separate the tails, claws and knuckles, then return all the shells to the stock as directed.
• Serve with bread: offer crusty bread alongside the soup for dipping.

Common mistakes to avoid

• Boiling the stock hard: a vigorous boil can make it cloudy; keep it at a simmer.
• Leaving shell pieces in the broth: strain through a fine-mesh sieve before making the bisque.
• Burning the roux: whisk for the full 2–3 minutes and remove it from the heat if it darkens too quickly.
• Adding the lobster too early: stir it in only after turning off the heat so it does not keep cooking.
• Skipping the stock measurement: top up with water if necessary to reach 946 ml before continuing.

How to store

Refrigerate leftover bisque in a covered container and use within 2 days. Reheat gently in a saucepan over low heat, stirring until hot; avoid boiling, which can make the cream separate and the lobster tough.

Frequently asked questions