How to Make Classic Lobster Bisque | Step-by-Step Guide

heavy cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds a unique flavor.

lobster

🥗Healthier: shrimp

💰Cheaper: crab

Shrimp is lower in calories, while crab can be more budget-friendly.

Boil the lobsters for 5 minutes to avoid overcooking the meat.

Cool the lobsters down with cold water after boiling.

Prepare the mirepoix by roughly chopping onions, garlic, celery, and carrots.

Add 2-3 tablespoons of olive oil to a large pot and heat it up.

Add a tablespoon of peppercorns to the pot and roast them to extract flavor.

Add about a teaspoon of thyme and a couple of bay leaves to the pot.

Deglaze the pot with a bit of cherry (cherry juice or brandy) after cooking the vegetables.

Remove the lobster meat from the shells carefully, using scissors if necessary.

Add the lobster shells to the pot with the vegetables for flavor.

Top off the pot with about a gallon and a half of water and let it simmer.

Strain the mixture through a fine strainer to remove shells and solids, retaining the liquid.

In a separate pan, make a roux with unsalted butter and flour, cooking until browned for a nutty flavor.

Add the strained lobster stock to the roux and stir to combine.

Add heavy cream to the mixture, cooking until it thickens and turns a pumpkin color.

Chop the lobster meat and add it to the bisque just before serving.

Finish the bisque with a little melted butter for shine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens