Lobster Bisque Version 2

Lobster Bisque Version 2


To get the most flavour with lobster bisque, a rich stock is necessary using fresh lobster tails, shells and all.

The lobster shells are pureed with vegetables and cooked in the bisque to extract more flavour.

Lobster Bisque


2 lobster tails

3 tablespoons unsalted butter
1 large sweet onion sliced thinly
3 stalks celery diced
1 large carrot diced
2 tablespoons of minced garlic
1 small can of tomato paste
½ cup Sherry Cooking Wine
4 cups chicken broth
1 tin cream
1 tablespoon potato starch (for thickening)

Lobster meat (if not available) replace with crayfish meat


Clean and trim the lobster thoroughly.
Place a chopstick or wooden skewers starting from the body end and exiting through the joints near the tail end to prevent curling during steaming.
Steam the lobster until the shell turned red.
When cool, extract the lobster meat from the shell.
Set shells aside, place them in a zip lock bag, crack with a kitchen hammer.

In a non-stick pot, melt unsalted butter over moderate heat.
Add shallots, celery and carrots and cooked until softened about 10 minutes.
Stir in the garlic and sauté for another two minutes.

Add the lobster shells into the pot.

Pour in the white cooking wine. Increase the heat to high and simmer until almost all of the liquid cooks out about 5 minutes.
Stir in the tomato paste.

If the stock is too thick, slowly add the chicken broth.
Bring to boil and reduce the heat to simmer for another 30 to 40 minutes. Strain the stock through a fine mesh sieve and return the liquid to another clean pot.
Blend the solids in a blender and process until smooth.

Add the puree back to the pot and bring the mixture to simmer and cook for 15 more minutes.
If required, continue to add bit by bit additional chicken stock to dilute the bisque.

Strain the bisque through a fine metal sieve pushing the solids with a wooden spoon or ladle to get as much liquid out as possible. Discard the solids.

Return the small can of cream and bring to gentle simmer.

Slowly stirring the mixture.
Whisk the potato starch into 2 tablespoons of cold water and add to the bisque.
Continue to cook until the soup reaches desired thickness.
Serve the bisque on a soup bowl.
Place a few pieces of lobster meat (if not available) replaced by crayfish meat.

Garnish with cilantro or mint leaves.

A toasted piece of garlic bread will complement the soup well.


Author: flofoodventure

My passion for cooking and discovering food have prompted me to create this blog. Blessed with the gift of cooking and loving each dish I have prepared and simultaneously sharing these recipes with you. Cooking is not a job but a passion. Thank you for visiting my blog.

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