This restaurant-quality Lobster Bisque is simple to prepare at home.
This recipe provides a wonderful creamy soup with tastes of brandy, sherry, and plenty of lobster, inspired by Ruth’s Chris Steakhouse’s incredibly rich lobster bisque!
Why Is This Recipe So Delicious?
- It’s rich and creamy, and it’s packed with flavor. This bisque is perfect for a chilly fall or winter evening.
Lobster Bisque. Um. Is there anything else I can say? Aside from the excellent lobster meat, the bisque starts with a handmade stock prepared with lobster shells and aromatics, so you know it’ll be rich and flavorful.
- It’s a top-notch, restaurant-quality bisque that’s simple to make but looks and tastes extravagant. Keep this recipe on hand for special events (anniversaries, Valentine’s Day, and so on) or whenever you need to impress someone.
- Looking for a quick and easy meal? The majority of this recipe can be prepared up to one day ahead of time and finished immediately before dinner. This recipe does not freeze well, therefore the completed bisque should only be kept in an airtight container in the refrigerator for up to 2 days.
- Lobster – Lobster is a delectable, indulgent mollusk that’s packed with minerals and a good source of lean protein. It doesn’t contain as much Omega-3 fatty acid content as, for instance, salmon, but it does have a lot of zinc, calcium, and potassium. Oh, and it tastes fantastic.
- Brandy and Sherry– No, Brandy and Sherry aren’t a singing duo. This lobster bisque is elevated by these ingredients, which give it a restaurant-quality flavor. Nothing can truly replace the flavors of these liquors, however, you can try replacing the sherry with white wine if you want or need to. If you want to make non-alcoholic substitutes, combine 1/4 cup sugar-free apple juice, a dash of vinegar, and 3/4 cup additional lobster stock.
What Is the Best Way to Get Lobster Meat Out of the Shell?
The simplest method, in my opinion, is to just cut the shell away from the meat. It’s simply that simple.
Remove the cooled lobster tails from the water bath and cut straight along the back of the tail using shears. After that, use your thumbs to pop the stiff membranes on the inner side of the tail.
You should be able to open the shell and pull the meat out in one piece once you’ve done that.
Cut the center of the lobster tail
You can also accomplish this with your bare hands if you don’t have kitchen shears (or a sharp knife) or just want a different choice.
Place the cooled lobster tail on a cutting board or on the kitchen counter. Press down on the shell with both hands until it cracks.
Hold the tail with the shell down and the fins pointing in your direction. To remove the flesh, pull on both sides of the shell to crack it open the rest of the way.
You’re all set for lobster bisque now!
- If you like lobster, you may easily double or triple the amount in this recipe. The best lobster flesh is fresh lobster meat, which we strongly suggest over frozen or canned lobster meat. It won’t taste exactly like fresh lobster, but it’ll suffice. If you’re using frozen tails, defrost them first!
- Want to amp up the flavor? Before adding your lobster to your bisque, try sautéing it. In a skillet over medium heat, melt butter and sauté garlic. Season the lobster with salt and pepper and cook it through in a skillet. Add the sautéed lobster to your bisque, stir to combine, and serve!
- Use cold-water lobster tails instead of warm-water lobster tails if possible. Cold-water tails are more expensive, but they’re also sweeter (than fishier warm-water lobsters) and have a better texture.
- Mix it up! For added flavor and protein, use crab, shrimp, or crawfish in place of (or in addition to) lobster flesh.
Lobster Bisque Recipe
|15-minute prep time
1 hour to prepare
1 hour 15 minutes total
This restaurant-quality lobster bisque is simple to prepare at home. This recipe provides a wonderful creamy soup with tastes of brandy, sherry, and plenty of lobster, inspired by Ruth’s Chris Steakhouse’s incredibly rich lobster bisque!
Ingredients For Lobster Bisque Recipe
- water to boil
- 3 small lobster tails or 2 large
- 2 tablespoons olive oil
- 1 onion sliced
- 1 large celery stalk sliced
- small carrot sliced
- 1 head of garlic cut in half crosswise
- ½ cup whipping cream
- 1 tomato sliced
- 2 sprigs of fresh tarragon optional
- ½ cup brandy
- 6 sprigs of fresh thyme
- 2 bay leaves
- ½ teaspoon black peppercorns
- ½ cup sherry
- 2 cups bottled clam juice
- ¼ cup tomato paste
- 1 tablespoon cornstarch
- freshly cracked black pepper to taste
- 1 tablespoon water
- ½ teaspoon salt
- Large pot
- Large bowl
- Medium bowl
- Kitchen shears
- Large saucepan
Instructions For Cooking Lobster Bisque
- Boil the water in a big pot. Boil lobster tails in water until they are cooked through and brilliant red, about 5 minutes.
- Transfer lobsters to a large basin with tongs. 2 cups of cooking liquid should be saved, along with as much loose lobster meat as possible.
- Run lobster tails under cold water to cool them off. Remove the meat from the tails using the method of your choosing.
- Cover and chill lobster meat after coarsely chopping it. Transfer lobster shells to a medium bowl and coarsely chop. In a bowl, set aside the lobster juices.
- Heat olive oil in a big pot over medium-high heat. Sauté lobster shells for about 5 minutes, or until they brown.
- Combine the onion, celery, carrots, garlic, tomato, tarragon, thyme, bay leaves, and peppercorns in a large mixing bowl. Stir in the brandy and sherry, then cook for about 5 minutes, or until almost all of the liquid has evaporated.
- In a large pot, combine lobster shells, onion, garlic, and veggies. Add the clam juice, reserved lobster liquid, and reserved lobster juices. Cook for about 15 minutes at a vigorous simmer.
- Using a strainer positioned over a large saucepan, strain the soup, pressing firmly on the particles. Toss the tomato paste into the soup. Cook for 15 minutes or until the soup is reduced to 3 cups. Stop here if you’re making bisque ahead of time. Refrigerate for up to 1 day after covering.
- Cook for 5 minutes after adding the whipped cream to the soup. 1 tablespoon water to dissolve cornstarch. Toss into the soup. Boil for 2 minutes, or until slightly thickened.
- Salt and black pepper to taste. Stir the lobster meat into the soup until it is thoroughly cooked.
- To serve, ladle the soup into bowls.
- Remove the dairy: Instead of whipping cream, use coconut cream.
- Make it Gluten-Free: Pure cornstarch is gluten-free, but any brands that may cross-contaminate should be avoided. You could also substitute 2 tablespoons arrowroot for the 1 tablespoon cornstarch in this recipe.
- Make it Keto: The vegetables and cornstarch provide the majority of the carbs in this bisque. By omitting the onion, you can save about 2-3g net carbs per dish. 1 tablespoon xanthan gum can be used in place of cornstarch. For more fat, use heavy cream instead of whipping cream. Also, search for tomato paste with the fewest carbs and no added sugars.
- Using kitchen shears, remove the lobster meat: Remove the cooled lobster tails from the water bath and cut straight along the back of the tail using shears. Then, using your thumbs, pop the firm membranes on the inner side of the tail. You should be able to open the shell and pull the meat out in one piece once you’ve done that.
- To remove lobster meat with your hands, follow these steps: Place the cooled lobster tail on a cutting board or on the kitchen counter. Press down on the shell with both hands until it cracks. Hold the tail with the shell down and the fins pointing in your direction. To remove the flesh, pull on both sides of the shell to crack it open the rest of the way.
This recipe serves around 4 people. The nutritional values displayed are for one serving. The macros may differ slightly based on the ingredient brands utilized.
Prepare the recipe as directed, then weigh the entire final product to calculate the size of one serving. 4 times the total weight of the recipe (excluding the bowl, pot, or plate in which the food is served). The weight of one serving will be the result.
Serving: 1serving, Calories: 353kcal, Carbohydrates: 15g, Protein: 11g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 101mg, Sodium: 849mg, Potassium: 540mg, Fiber: 3g, Sugar: 5g, Vitamin A: 2909IU, Vitamin C: 12mg, Calcium: 109mg, Iron: 1mg, Net Carbs: 12g