Lobster Bisque Recipe - How to Make Classic Lobster Bisque

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.

Put two lobsters in the freezer for 30 minutes to knock them out cold.

Cut the lobsters in half between the eyes and down the back.

Remove the stomach sac from the lobster head using tongs.

Break the lobsters into pieces, pulling off the claws and cutting the tail off with scissors.

Crack the claws and knuckles under a towel using the back of a knife or a rolling pin.

Place the lobster pieces in a roasting pan with some celery and onion, and roast in a 400°F oven for 15-20 minutes until the shells turn rusty red.

Transfer the roasted lobster shells and vegetables into a large stockpot (at least 6 quarts).

Deglaze the roasting pan with a splash of water over medium-high heat for 2-3 minutes, then pour that into the stockpot.

Add enough water to the stockpot to make a total of 3 quarts of liquid.

Add garlic cloves, fresh thyme, and a bay leaf to the stockpot, and bring to a simmer over medium-high heat.

Remove the lobster tail meat and reserve it in the fridge for later.

Once the stock reaches a boil, reduce the heat to low and let it simmer gently for 40 minutes.

Strain the stock through a colander into a bowl, reserving the liquid and discarding the solids.

Pick out the lobster meat from the claws and knuckles, refrigerating it along with the tail meat.

Pour the reserved liquid back into the stockpot and add 1 cup of crushed tomatoes and some tomato paste.

Add 2 teaspoons of paprika and stir, then bring to a simmer over medium-high heat.

Add long grain rice to the pot, reduce heat to medium, and simmer for about 30 minutes until the rice is soft and starts to fall apart.

Blend the mixture until smooth using an immersion blender or regular blender.

Add a splash of cheap brandy, a big splash of heavy cream, a few drops of Worcestershire sauce, and cayenne pepper to taste, stirring to combine.

Simmer gently for 10-15 minutes to cook out the raw alcohol flavor, stirring occasionally to prevent sticking.

Chop the reserved lobster meat into desired size and add it to the soup, reducing heat to low until heated through.

Taste and adjust seasoning with cayenne and salt as needed before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens