We love the idea of lobster bisque, until we order it, and it's always too creamy and greasy with very little lobster meat inside. Even worse, many places cheat and use cheaper shellfish instead of lobster and overload the bisque with cream to mask the flavor. So we set about making the ultimate lobster bisque recipe at home.
Bursting with our sweet, succulent knuckle and claw lobster meat, once you know how to make our lobster bisque recipe you'll be making it all the time, from a special weeknight treat to your new favorite holiday seafood tradition. It's also the star of any Feast of the Seven Fishes or Italian Christmas dinner.
Pro tip: our lobster bisque is full of chunky lobster meat but if you prefer a smooth bisque, simply purée before serving.
- 2 Tablespoons butter
- 1 onion, chopped
- 1 carrot, diced
- 2 celery sticks, chopped
- 3 tablespoons cooking oil
- 3 garlic cloves, minced
- 2 Tablespoons tomato paste
- 2 Tablespoons flour
- 2 cups stock (preferably fish or seafood, if not vegetable works well too)
- 1 cup white wine
- 1/4 cup cognac, brandy or dry sherry
- 12 oz Cooked Knuckle and Claw Lobster Meat, thawed and roughly chopped
- 1 teaspoon smoked paprika
- 1 sprig of thyme
- 1/2 cup heavy cream
- In a large pot, melt the butter over medium heat and add the onions, carrots, celery, garlic and tomato paste. Cook until the onions are soft and translucent, stirring often, about 5 minutes. Add the flour, and cook for 2 minutes.
- Reduce the heat to medium-low, and add the stock, white wine, cognac (or brandy or dry sherry), lobster, paprika and thyme, and stir to combine. Cook for 30 minutes, stirring occasionally.
- Stir in the heavy cream, then check for seasoning. If needed season with a little salt and pepper. Remove the sprig of thyme. Serve hot, or if you prefer a smooth bisque, blend the bisque with a hand blender or carefully transfer to a food processor and purée until smooth. Enjoy!
SEAFOOD USED IN THIS RECIPE