This creamy Lobster Bisque is made with loads of fresh lobster meat and is easier to make than you might think. Perfect for a special meal!
The recipe I’m sharing today is for a fantastic Lobster Bisque. This lobster bisque has always met with rave reviews from all who have tried it. It’s a perfect starter for a Christmas meal or brunch. It’s definitely on the expensive side in terms of soup but because it’s something special I find it’s worth it.
There are large chunks of lobster meat that contrast well with the rich, creamy bisque. Using the shells for the stock is key, you’ll achieve a much deeper flavor plus it’s an easy step. Although the chives the recipe calls for is considered a garnish, don’t skip them as they add just the right flavor, not to mention the bright green color really makes the dish pop.
If you’ve never made Lobster Bisque before, don’t be intimidated. The hardest part is removing the meat from the tail but once you do one or two you’ll be an old pro. I just cut through the underside of the tail, pull it apart and the meat slips right out.
Lighting the brandy can be daunting if you haven’t done it before; be sure to use a lighter made with a long handle so you don’t burn your hand. The rest of the ingredients and techniques are common and most of your time will be spent impatiently watching the soup simmer while your stomach rumbles!
More delicious soup recipes:
- Chicken Tortilla Soup with Hatch Chiles
- Lentil Soup Recipe with Parmesan and Smoked Sausage
- Wild Mushroom Brie Soup with Parmesan-Pepper Croutons
- Avocado Soup
- Loaded Potato Soup (super simple, no need to peel or even drain your potatoes!)
- Avgolemono Soup
- Green Bay Booyah
- Easy Instant Pot Potato Soup
- 6-Ingredient Italian Sausage Stew
- 1 ½ - 2 pounds uncooked lobster tails, meat removed and chopped (reserve the shells)
- 1 cup unsalted butter
- 3 stalks celery, coarsely chopped
- 2 carrots, coarsely chopped
- 2 leeks, white and light green parts only
- 3 sprigs fresh lemon thyme, or regular thyme
- 1 bay leaf
- 2 tablespoons tomato paste
- 1/4 cup brandy
- ¼ cup all-purpose flour
- 4 cups heavy cream
- Kosher salt and freshly ground black pepper
- Finely chopped fresh chives, for garnish
- Old Bay Oyster Crackers
- Melt the butter in a large stockpot over medium heat. Add reserved lobster shells, celery, carrots, leeks, lemon thyme, bay leaf and tomato paste, stirring to incorporate tomato paste well. Continue to cook about another 10 minutes until lobster shells are bright red and the vegetables are starting to soften.
- Turn off the heat and add the brandy. Ignite the brandy with a long kitchen lighter or match and allow burn until the flame subsides (don’t stir during this process). Turn the heat back on low then sprinkle the flour over vegetable mixture in pot, stirring frequently for two minutes. Add some water to the pot, just enough to cover the vegetables in the pot (be careful not to add too much), then add the cream. Bring mixture just to a soft boil then immediately reduce heat to low.
- Simmer, uncovered, for an hour to allow the soup to reduce and for flavors to meld. Strain the soup (a high-quality chinois works best), discarding the solids and returning the soup to the pot. Season well with kosher salt and freshly ground black pepper, to taste.
- Return the bisque to a simmer. Add the chopped lobster meat and cook for 4-5 minutes until meat is cooked through (time depends on how big your lobster pieces are). Warm your soup bowls (I just use my microwave for this), ladle in your soup and garnish with chives and oyster crackers seasoned with Old Bay. Serve immediately.