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Lobster Bisque

Lobster bisque with a silky, blended shellfish base and a beurre manié thickened finish. Sherry, garlic, paprika, and tender lobster chunks create a deeply savory, cream-laced soup that’s rich but still spoonable.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Bisque Base
  • 2 lobster tails (about 500g total)
  • 3 tbsp unsalted butter
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 1 carrot, diced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 0.5 cup dry sherry (or dry white wine)
  • 4 cup seafood stock (or chicken stock)
  • 1 cup water
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 bay leaf
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
Cream Finish
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 0.25 cup fresh chives, finely chopped for garnish
  • 0.5 tsp extra paprika for dusting

Equipment

  • 1 Dutch oven
  • 1 Immersion blender

Method
 

Cook and prep the lobster
  1. Bring a large pot of salted water to a boil, then add lobster tails and cook for 6–8 minutes until shells are bright red and meat is opaque. Remove and let cool, then shell the lobster and chop into generous chunks; refrigerate the chopped meat.
Build a shellfish base
  1. In the same large pot, melt 3 tbsp butter over medium-high heat. Add the reserved lobster shells and cook 3–4 minutes, stirring, until fragrant and lightly toasted.
  2. Add onion, celery, and carrot, then sauté for 5–6 minutes until softened and lightly golden.
  3. Stir in garlic and tomato paste and cook for 2 minutes, pressing the paste against the bottom of the pot to caramelize slightly.
  4. Pour in sherry, scraping up any browned bits from the bottom, then let reduce for 2 minutes.
  5. Add seafood stock, water, smoked paprika, cayenne, thyme, and bay leaf. Bring to a boil, then reduce to a low simmer and cook uncovered for 25 minutes to build a deep shellfish base.
Blend and thicken
  1. Remove and discard the lobster shells and bay leaf. Use an immersion blender to blend the soup completely smooth, taking care with hot liquid.
  2. Mash softened butter and flour into a paste (beurre manié), then whisk it into the blended bisque over medium heat. Simmer for 5 minutes until slightly thickened.
Finish and serve
  1. Stir in heavy cream and season generously with salt and black pepper. Taste and adjust with more cayenne or sherry if desired.
  2. Add reserved lobster chunks back into the bisque and warm gently for 2–3 minutes, avoiding a boil.
  3. Ladle into bowls, drizzle a spiral of cream on top, scatter fresh chives, and dust lightly with extra paprika. Serve immediately with crusty bread.

Notes

Pro tip: blend the bisque while it’s hot for the smoothest texture, and whisk the beurre manié in thoroughly before simmering to prevent lumps. Refrigerate leftovers in a sealed container for up to 3 days; rewarm gently (do not boil) to keep lobster tender. Freezing is not recommended due to cream texture. For a lighter option, use half-and-half instead of heavy cream (texture will be slightly less rich).