Lobster Bisque

One of my favourite recipes. I put off making lobster bisque for a long time, but it is a simple recipe packed with complex flavour. It is a very good choice for impressing guests, and a waste-nothing recipe: even the shells are put to use.

It is a smooth, creamy, velvety soup, usually built on lobster shells to make the stock. The beurre manié makes it thicker.

The first time I wanted to make it, I told myself it was too complicated. But it is not: it is very easy, it simply takes time. The key is to build the flavours and get the texture right.

To crush the shells properly, I cover two shells at a time with cling film, hold it down on one side, and break the shells vigorously with a meat mallet. Everything goes into the pot, lobster roe included if there is any.

As for the lobsters themselves, I only take females, far larger than the males, and whose roe brings still more flavour — males are easy to spot by the first small legs under the thorax, which carry little hooks that the female does not have. I also only buy live lobsters and cook them myself: it is a sign they are fresh, usually landed that day.

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What you need to make this lobster bisque:

Cooked lobster shells, crushed — the base of the bisque: well crushed with a meat mallet, they give up all their flavour during cooking.
Onion, celery and carrot — the classic aromatic trio, which builds the base flavour before the stock ever simmers.
Garlic — it adds character to the stock without overpowering the lobster.
Bay leaves — they gently scent the simmer; they get removed when straining.
Tinned tomatoes and tomato purée — they add colour, acidity and depth to the bisque.
White wine — used to deglaze, it adds acidity that balances the richness of the cream.
Fish stock powder and water — together they form the stock the shells and vegetables simmer in.
Olive oil — it is used to sear the shells to develop their flavour before the liquid goes in.
Softened butter and flour — mixed cold into a beurre manié, they thicken the bisque without lumps.
Double cream — it gives the bisque its velvety texture and richness.
Cayenne pepper — an optional pinch, to lift the whole dish quietly.
Fresh dill — as a garnish at serving time, it brings a fresh contrast to the richness of the soup.

Photo coming soon

Why this lobster bisque must be on your menu!

Waste nothing: Even the shells get recycled into the stock.
Nothing is lost, and the result tastes far more of lobster than a shop-bought bisque.
Simple, but not quick: No single step is really complicated.
It mostly comes down to time: crushing, simmering, then straining with care.
Guaranteed to impress: It is the kind of dish that looks like it took a professional chef.
Perfect for a special dinner or for impressing guests.
Makes ahead well: The strained stock and the beurre manié can both be made in advance.
All that is left to do is reheat, thicken and serve hot when the time comes.

Photo coming soon

Lobster Bisque

A velvety bisque drawn from lobster shells, deglazed with white wine, strained, then thickened with beurre manié and cream.

Prep 30 min

Cook 45 min

Total time 1 h 15

Course: Soups Cuisine: French Keyword: Lobster bisque Calories:

Ingredients

Servings: 8 servings

Instructions

The beurre manié — In a small bowl, mix the softened butter and the flour together. Set aside.
The bisque — In a large pan, heat the olive oil and sear the pieces of shell for 3 or 4 minutes, until they redden or are easy to crush.
The bisque — Add the onion, celery and carrot, and cook for 5 or 6 minutes. Deglaze with the white wine and let it reduce.
The bisque — Add the garlic, tomato purée, tinned tomatoes, bay leaves, water and fish stock powder. Bring to the boil, lower to medium heat and simmer for 30 minutes.
The bisque — Pass the bisque through a fine sieve to strain it. This step takes a long time, but it is worth it!
Thickening — Add the beurre manié to the bisque and stir until it thickens.
Thickening — Add the cream and the cayenne pepper. Stir and adjust the seasoning as needed.
Serve hot with sprigs of dill, alongside toasted bread spread with rouille.

Nutrition (per serving)

Tips

Crush the shells under cling film with a meat mallet: otherwise they never give up their flavour.
Put the lobster roe in too if there is any: it adds a great deal to the stock.
Do not rush the straining: it is the only step separating a velvety bisque from a gritty soup.
The beurre manié goes in off the boil and is whisked until the soup thickens.
Take females, which are larger, and live lobsters cooked at home.

Personal note

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