Lobster Bisque

Ingredients

• 2 (907 g) cooked Maine lobsters, or 6 cooked Maine lobster tailscooked Maine lobsters or lobster tails, meat removed and reserved; keep the shells for the stock
• 1 mediumyellow onion, quartered
• 2 largecarrots, roughly chopped
• 4 stalkscelery, roughly chopped
• 30 ml (2 tablespoons)tomato paste
• 1 headgarlic, top 1/4 trimmed off
• 5 ml (1 teaspoon)whole black peppercorns
• as neededkosher salt
• 75 ml (5 tablespoons)extra-virgin olive oil
• 1 mediumyellow onion, diced
• 2 stalkscelery, chopped
• 2 largecarrots, chopped
• 7 clovesgarlic, chopped
• 15 ml (1 tablespoon)fresh tarragon leaves, chopped
• 2 sprigsfresh thyme
• 2bay leaves
• 1.25 ml (1/4 teaspoon)whole black peppercorns
• 240 ml (1 cup), plus extra for serving if desiredbrandy
• 30 ml (2 tablespoons)tomato paste
• 1.9 litres (8 cups)seafood stock
• 60 g (1/3 cup)long-grain white rice
• 240 ml (1 cup)heavy cream
• as neededkosher salt
• as neededfreshly ground black pepper
• 340 g (3/4 pound)cooked lobster meat, chopped and divided
• 2.8 litres (12 cups)water, for the homemade stock
• 475 ml (2 cups)water, for the bisque

Instructions

1. 1

   Roast the shells

   Heat the oven to 200°C (400°F). Put the lobster shells, quartered onion, roughly chopped carrots and celery on a baking sheet and roast until browned, about 30 minutes.

2. 2

   Simmer the stock

   Transfer the roasted ingredients to a large stockpot. Add 30 ml tomato paste, 2.8 litres water, the trimmed garlic head and 5 ml peppercorns. Bring to the boil, then lower the heat to medium-low and simmer until reduced by half, about 1 hour.

3. 3

   Strain the stock

   Pour the broth through a fine-mesh sieve and discard the solids. Season with salt to taste. Refrigerate in an airtight container for up to 1 week, or freeze for up to 6 months.

4. 4

   Soften the vegetables

   Set a large, heavy pot over medium-high heat. Add the olive oil and heat it through, then add the diced onion, chopped celery and chopped carrots. Sauté until the onion is translucent and soft, about 10 minutes.

5. 5

   Cook the aromatics

   Add the chopped garlic, thyme, tarragon, bay leaves, 1.25 ml peppercorns and brandy, stirring until almost all the liquid has evaporated, about 5 to 8 minutes.

6. 6

   Reduce the bisque

   Stir in 30 ml tomato paste, then add the homemade lobster stock (or 1.4 litres (6 cups) shop-bought seafood stock) and 475 ml water. Bring to the boil over medium heat, then reduce to medium-low and simmer uncovered, stirring occasionally, until reduced by about a third, about 30 minutes.

7. 7

   Strain the liquid

   Take the pot off the heat and pour the mixture through a fine-mesh sieve into a large saucepan. Press the solids to extract as much liquid as possible, then discard them.

8. 8

   Cook the rice

   Return the bisque to the pot over medium-low heat. Add the rice and cook until extremely soft, about 30 minutes.

9. 9

   Blend until smooth

   Transfer the mixture to a blender and blend until smooth. Strain it through a fine-mesh sieve, then return it to the pot.

10. 10

    Finish with lobster

    Whisk in the cream and season with salt and pepper to taste. Stir in half of the 340 g chopped lobster meat, keeping some back to garnish.

11. 11

    Serve the bisque

    Ladle into warmed soup bowls and top with the reserved lobster. Finish with a little extra brandy if desired.

What is lobster bisque?

Bisque is a smooth, richly flavoured soup traditionally made with shellfish and its shells. This American-style version builds flavour by roasting lobster shells and simmering them with vegetables before blending rice into the soup for body.

Shell-derived stock and a generous finishing portion of lobster give this bisque its defining flavour and texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 539 calories, 26g protein, 15g carbs, 31g fat.

The rice contributes most of the carbohydrates, while the cream and olive oil supply much of the fat. Lobster provides the protein, with some additional fat from the cream. Pair a bowl with vegetables or salad for a more balanced plate.

Why the shells matter

Roasted shells: browning them with onion, carrot and celery gives the homemade stock a deeper base. Take care not to let the vegetables or shells burn.

Stock reduction: simmering the stock until it is half its original volume concentrates its flavour before it goes into the bisque.

Build the aromatic base

Mirepoix: onion, celery and carrot soften in olive oil to form the soup’s savoury foundation. Give them about 10 minutes so the onion turns translucent and soft.

Brandy and herbs: thyme, tarragon, bay leaves and peppercorns bring aromatic notes, while cooking the brandy until nearly evaporated leaves its flavour in the pot.

Let the rice soften fully

Rice: cooking it until extremely soft helps the soup blend into a smooth, full-bodied texture. Allow about 30 minutes and check that no firm grains remain.

Blending: blend the cooked mixture until smooth, then pass it through a fine-mesh sieve for a more even finish.

Reduce and strain patiently

Reduction: simmer the stock-and-vegetable mixture uncovered for about 30 minutes, until it has reduced by roughly a third. Stir occasionally so it cooks evenly.

Straining: press the solids firmly through the sieve to extract their liquid, then discard them as directed. Strain again after blending for a refined texture.

Finish with cream and lobster

Cream: whisk it into the smooth soup after blending. Season with salt and pepper at this stage, tasting as you go.

Lobster: stir half of the chopped meat into the bisque and use the rest as a garnish. Warmed bowls help the soup stay hot when served.

Plan the long cooking time

The homemade stock takes about 1 hour to simmer after roasting, and the bisque has a further 30-minute reduction and 30-minute rice cook. The recipe’s total time is 180 minutes, so allow time for the separate stages and straining.

You can make the stock ahead: it keeps refrigerated for up to 1 week or frozen for up to 6 months.

What to serve alongside

A slice of crusty bread is useful for dipping into the creamy soup. For a fuller meal, serve it with a simple green salad or steamed vegetables.

Keep accompaniments fairly simple so they do not distract from the lobster and the aromatic stock.

Recipe notes & tips

• Roast the shells and vegetables until browned, not charred.
• Let the homemade stock simmer until its volume has halved.
• Cook the brandy and aromatics until almost all the liquid has evaporated.
• Cook the rice until completely soft before blending.
• Press the solids through the sieve to get as much liquid as possible.
• Warm the soup bowls before serving to help the bisque stay hot.

Variations

• Shop-bought stock: use 1.4 litres (6 cups) seafood stock instead of the homemade lobster stock.
• Brandy-free: leave out the optional finishing splash if you prefer.
• Herb emphasis: adjust the tarragon garnish to suit your preference.
• Chunkier finish: reserve a generous share of the lobster meat for the topping.
• Extra smooth: pass the blended bisque through the fine-mesh sieve as directed.

Common mistakes to avoid

• Skipping the shell roasting: roast the shells and vegetables until browned to develop the stock’s flavour.
• Stopping the stock too early: simmer until it has reduced by half.
• Leaving the rice firm: keep cooking until it is extremely soft before blending.
• Skipping the second strain: sieve the blended bisque for a smooth finish.
• Adding all the lobster at once: reserve some chopped meat for the garnish.

How to store

The homemade stock can be refrigerated in an airtight container for up to 1 week or frozen for up to 6 months. Refrigerate leftover bisque promptly in an airtight container and use within 3 days; reheat gently in a saucepan, stirring, without letting it boil.

Frequently asked questions