Lobster bisque

Lobster bisque
  • 30

    min prep time
  • 1h30

    min cook time
  • 6-8



For the stock:
  • 1 1/4 pounds lobster tails in shell (4 small or 2 large)
  • 5 tbsp unsalted butter (1 tbsp reserved for reheating lobster meat when serving)
  • 2 cups fish stock (can substitute vegetable or chicken stock if desired)
  • 1 cup dry white wine, such as Sauvignon Blanc 
For the bisque:
  • 2 tbsp olive oil
  • 2 medium carrots, diced
  • 2 medium onions diced
  • 4 medium stalks of celery, diced
  • 4 medium cloves garlic, crushed
  • 1/4 cup brandy
  • 1 cup dry white wine
  • 3 springs thyme
  • 1 bay leaf
  • 1 648ml jar Stefano arrabbiata sauce
  • ½ cup heavy cream
  • 1 tsp cornstarch
  • Finely chopped chives, for garnish
  • Salt and freshly ground pepper to taste 


  1. In a large pot lined with a steamer basket, bring 1 inch of salted water to a boil. Steam lobster tails, top-side down, until just cooked through and tails curl under, 6 to 8 minutes for small tails and 8 to 10 minutes for large. Transfer to a plate and let cool.
  2. When cool enough to handle, use kitchen shears to cut through underside of tails. Remove meat from shells; reserve the lobster shells. Run a paring knife along back of each tail and remove vein. Cut meat into bite-size pieces; cover until ready to use.
  3. Heat olive oil in a large pot over medium-high. Add shells and cook until fragrant and deep red in color, about 4-5 minutes. Add fish stock, wine, and 4 cups water; bring to a boil. Reduce heat to medium and simmer, uncovered, skimming impurities from surface, until reduced to 4 1/2 cups, for approximately 1 hr. 15 minutes.
  4. Strain stock into a large liquid-measuring cup or bowl. Wipe out pot.
  5. In the same pot melt 4 tablespoons butter over medium-high heat. Add carrots, onion, celery and garlic and season with salt and pepper. Cook, stirring occasionally, until soft and translucent, about 6 to 8 minutes.
  6. Add brandy and white wine and cook for an additional 1-2 minutes for some of the alcohol to cook off. Add one jar of arrabbiata sauce, thyme, bay leaf and strained lobster stock. Season with salt and pepper to taste.
  7. Bring to a boil, then reduce heat to medium and simmer 30 minutes. Remove thyme and bay leaf before pureeing the soup.
  8. Working in batches, puree soup in a blender until very smooth. Return soup to pot.
  9. Whisk together cream and cornstarch, then stir into bisque. Bring to a boil and cook, stirring, until thickened slightly, 1 to 2 minutes. Season with salt and pepper to taste.
  10. Melt remaining 1 tablespoon butter in a medium frying pan over medium-low heat. Add cut lobster meat and cook until just warmed through, 2 to 3 minutes.
  11. Pour soup into warmed bowls and serve, topped with lobster and garnish with finely chopped chives if desired.

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