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The Best Lobster Bisque


The absolute BEST Lobster Bisque you could ever imagine to make at home. It’s easier than you think to make you thought you could only enjoy at a restaurant.

Since Hanukkah and Christmas Eve coincided this year, there was already too much going on in the kitchen, so we are having Lobster Bisque tonight to help bring in the New Year! Yahoo.

I became addicted to Lobster Bisque when we lived in Southern California. The Ritz Carlton Laguna Niguel was right outside the gates of my neighborhood, so I used to go there…..a lot….for dinner. And I always started our meal with Lobster Bisque.

When we moved away from the area, we began learning to make it ourselves. Over time we have really perfected the method and the flavor. It’s not hard to make and is one dish that seems to be enjoyed by anyone who tastes it. It truly is so amazing.

When Lobster Bisque is served at the Ritz Carlton, the waiter brings out a soup bowl with two large prawns and places it in front of you. He then ladles the soup from a tureen into your bowl.

Each of my bowls has a half-tail of lobster…a much better gig I’d say.

If you can’t make this for New Year’s, it is the perfect meal to serve your sweetie on Valentine’s Day. It has “I Love You” written all over it.

The soup can also be made up to two days ahead and still tastes perfect.

If you’ve never imagined making bisque at home…now you can…


Here’s what you will need:  Lobster tails, sea salt, dry white wine, chicken stock, fennel, shallot, fresh tomato, brandy, raw white rice, tomato paste, paprika, cayenne, bay leaf, heavy cream and fresh lemon juice.  Ingredients not shown: unsalted butter, fresh thyme, olive oil and water.


You will need 2 lobster tails (about 10 oz. each). It’s alright to use frozen tails if fresh are not available.  Make sure they are completely thawed out. Split the tails in half with a sharp knife starting at the fan and slice the knife down and through the meat.

Devein the split tail. Look for the vein along the edge of the shell, between the shell and the meat. I would have shown you this but these lobsters must not have been fed right before transport as I couldn’t even find it, or it was very light-colored and thin.


Steam the lobster tails, shell-side down (the shell protects the meat from the intense heat of the steam) in 4 cups of salted (sea or kosher) water.  Using a regular steaming basket works perfectly. The salted water imparts a minimal but not insignificant taste to the soup; you will use this water later as a base.  Steam the tails for 5-7 minutes and reserve the steaming water for the stock.

When cool enough to handle, remove the tail meat with a fork to pull out the steamed tail meat in one piece.  Chill the lobster meat until ready to use.


Sauté lobster shells in 2 Tablespoons olive oil over medium-high heat for five minutes to release the flavors.


Deglaze the pan (with shells present and scraping bits at the bottom) with 2 cups dry white wine (Chardonnay works well), 3 cups chicken stock and reserved lobster water from the steaming of the tails.  Simmer until reduced to 6 cups; about 45 minutes. Then strain the shells from the stock.


While the stock is simmering prepare the rest of the ingredients. You will need a cup of diced tomatoes, peeled and seeded. The easiest way to peel tomatoes are to place them in boiling water for about 45 seconds. The skin will instantly pull away. Cut the tomato in half and scoop out the seeds and dice.


Sauté 1 cup chopped fennel and 1/2 cup chopped shallot in 1/4 cup unsalted butter, about 5 minutes.


Stir in strained lobster stock, 1 cup diced tomato, 2 Tablespoons brandy, 2 Tablespoons raw white rice, 1 Tablespoon tomato paste, 1 teaspoon paprika, 1/8 teaspoon cayenne, 1 bay leaf and 1 fresh thyme sprig; simmer 45 minutes. Remove bay leaf and thyme sprig.


YOU DO NOT NEED AN IMMERSION BLENDER TO MAKE THIS…a regular blender works fine and is what I always use to puree the final liquid. I wanted to try using my immersion blender, which worked fine but left the final liquid a little thicker. The blender version is a bit smoother. 

Let’s talk safety and pureeing hot liquids—Pureeing hot liquids can be dangerous because steam causes pressure to build inside the blender. It’s crucial to puree in batches and work from a low to a higher speed.

When using the blender I puree in two batches and return the soup to the pot.


Stir in 1/2 cup heavy cream and 1 teaspoon fresh lemon juice to finish off the soup.


When you are ready to serve the soup sauté the lobster meat in 1 Tablespoon unsalted butter over medium-high heat, just until warmed through. Slice tails into the size of your choosing for serving and arrange on bisque. Serve immediately.


See how easy this was?


If they served food in heaven…this would be on the menu.

Print Recipe

The Best Lobster Bisque

Recipe from: Cathy Pollak | Serves: 6-7 cup, can easily be doubled

Ingredients

  • 2 (10 oz each) lobster tails, split in half
  • 4 cups water
  • 1 Tablespoon sea or kosher salt
  • 2 Tablespoons olive oil
  • 2 cups dry white wine
  • 3 cups chicken stock
  • 1/4 cup unsalted butter plus 1 Tablespoon
  • 1 cup chopped fennel
  • 1/2 cup chopped shallot
  • 1 cup fresh tomato, peeled, seeded and diced
  • 2 Tablespoons brandy
  • 2 Tablespoons raw white rice
  • 1 Tbalespoon tomato paste
  • 1 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 thyme sprig
  • 1/2 cup heavy cream
  • 1 teaspoon fresh lemon juice

Directions

  • You will need 2 lobster tails (about 10 oz. each). It's alright to use frozen tails if fresh are not available. Make sure they are completely thawed out. Split the tails in half with a sharp knife starting at the fan and slice the knife down and through the meat.
  • Devein the split tail. Look for the vein along the edge of the shell, between the shell and the meat. I would have shown you this but these lobsters must not have been fed right before transport, as I couldn't even find it, or it was very light-colored and thin.
  • Steam the lobster tails, shell-side down (the shell protects the meat from the intense heat of the steam) in 4 cups salted (sea or kosher) water. Using a regular steaming basket works perfectly. The salted water imparts a minimal but not insignificant taste to the soup; you will use this water later as a base. Steam the tails for 5-7 minutes and reserve the steaming water for the stock.
  • When cool enough to handle, remove the tail meat with a fork to pull out the steamed tail meat in one piece. Chill the lobster meat until ready to use.
  • Sauté lobster shells in 2 Tablespoons olive oil over medium-high heat for five minutes to release the flavors.
  • Deglaze the pan (with shells present and scraping bits at the bottom) with 2 cups dry white wine (Chardonnay works well), 3 cups chicken stock and reserved lobster water from the steaming of the tails. Simmer until reduced to 6 cups; about 45 minutes. Then strain the shells from the stock.
  • While the stock is simmering prepare the rest of the ingredients. You will need a cup of diced tomatoes, peeled and seeded. The easiest way to peel tomatoes are to place them in boiling water for about 45 seconds. The skin will instantly pull away. Cut the tomato in half and scoop out the seeds and dice.
  • Sauté fennel and shallot in 1/4 cup unsalted butter, about 5 minutes.
  • Stir in strained lobster stock, diced tomato, brandy, raw white rice, tomato paste, paprika, cayenne, bay leaf and thyme sprig; simmer 45 minutes. Remove bay leaf and thyme sprig.
  • YOU DO NOT NEED AN IMMERSION BLENDER TO MAKE THIS...a regular blender works fine and is what I always use to puree the final liquid. I wanted to try using my immersion blender which worked fine but left the final liquid a little thicker. The blender version is a bit smoother.
  • Let's talk safety and pureeing hot liquids---Pureeing hot liquids can be dangerous because steam causes pressure to build inside the blender. It's crucial to puree in batches and work from a low to a higher speed. When using the blender, I puree in two batches and return the soup to the pot.
  • Stir in heavy cream and fresh lemon juice to finish off the soup.
  • When you are ready to serve the soup, sauté the lobster meat in 1 Tablespoon unsalted butter over medium-high heat, just until warmed through. Slice tails into the size of your choosing for serving and arrange on bisque. Serve immediately.

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Comments

  2. Now I am so hungry I will have to eat before I go to bed. The lobster bisque is on my soon to be made for dinner list. Very soon!

    Happy New Year,it should be, what with you and the Wild Boar eating such great food.

    Reply

  3. If only I could reach through the screen and eat that … it would be heavenly for breakfast, and for any other meal! Happy 2009, Cathy!! Thanks for all your phenomenal recipes this year, not to mention the fun and/or thought-provoking discussions. 🙂

    Reply

  4. They do serve food in heaven! “He brought me to his banqueting table, His banner over me is love.”
    That looks spectacular! Now my only question is, do I make that, when I’m the only one who will eat it? Maybe for my birthday. My husband is a dud with food.

    Reply

  6. That looks sooo yummy! Something I’ll have to plan for in the future… but I agree with Shirley above – I could have eaten that for breakfast!

    Cathy thank you for the time and effort you put into your blog. It’s fun and informative and yummy to boot! Happy New Year to you and your family!

    Reply

  7. This is incredibly simple and beautiful. I’m going to have to go for Valentine’s Day, however. Thanks for the info! And Cathy, have an excellent New Year. It’s been so fun finding you and getting to know you. You rock, girl!

    Reply

  16. Seriously…can I just come live at your home???? That sounds de-lish..I wish my hubby would do seafood, because I ♥ it! Happy New Year to you and your fam! Thank you for ALL of your wonderful recipe’s that you have shared and the added dose of fun…I love your blog!

    Reply

  20. Living in Maine along the water, I feel like I should know how to make this. *lol* It would probably help if I liked lobster. I know I know, I live in Maine and can’t stand lobster. I’ll prepare it for guests and we’ve had several lobster bakes over the years, but regardless of how it’s prepared, I can’t stomach it.

    I really wish I enjoyed seafood of any type. Luckily my oldest daughter LOVES lobster and I know she’d love to try preparing this. I think I know what we’re doing tomorrow. Who knows, this might even become a new tradition for us!

    Reply

  22. I love the Ritz in Laguna Niguel and lobster bisque! We’ve been stuck on JFK’s favorite recipe that Saveur published a few years back, so it will be great to try a new version. Happy New Year to you!

    Reply

  34. Next door to the Ritz Carlton in Laguna Niguel are two of the most beautiful neighborhoods in the world…Ritz Cove and Niguel Shores…which one were you lucky enough to live in? I’m insanely jealous.

    Reply

  36. Wow! It looks like Heaven In A Bowl to me. I have to make this for Mr. Snooty.. he adores lobster any way it can be prepared. So, this is going to be a real treat!

    Have a wonderful & very Happy New Year!

    Reply

  43. I almost bought a couple of lobster tails for dinner tonight but at $30 a pound, I figured maybe I’d wait…at least until I had a recipe to use them…which you just gave me, but I’m not going back to the store!

    Reply

  55. I realize this is a little heavy for a mid summer meal but, my family had dined on whole lobsters the night before and I had already made a fish stock with the shells. The next step was obvious…make lobster bisque. I followed your recipe,l in addition I used my own fish stock and also made the bisque “en croute” with the puff pastry that I had on hand. After the bisque was finished I topped each of my oven proof soup bowls with the pastry and placed in the oven until golden brown. It was delicious…even at $20 a bowl!

    Reply

  56. I am so excited to find this recipe, I have ran into so many websites that reference it:) I am going to start a 52 week project making a soup a week. I absolutely love lobster bisque and wanted to make sure it was #1 on my list. I have never made it before so that is again why I am so glad I found you:) My main question is that I really dislike fennel, and I am wondering if you could suggest a substitute for it that would not ruin the texture of this dish. I greatly appreciate your input and I really look forward to making more of your recipes!!! take care, Amanda

    Reply

  57. Hello Cathy,
    I just read your story about ‘This lobster bisque is better than sex’ from the Huffpost Style July 22,2009. It certainly was deja vous to me and very interesting as I, like you, have been looking for a long time for an excellent Lobster Bisque.
    My story goes back to Montreal some 35 years ago when I used to go to the Maritime Bar of the, you guessed it, Ritz Carlton. I too, would always start a meal with that wonderful Bisque. Having moved some 400 miles away 20 years ago, I thought I would still be able to find a similar Lobster Bisque. Ever since, I have not been to a Restaurant that served anything even close. I have talked to several chefs, tried it on my own, but always dissapointing. Then last week, I came across a recepe that looked promising and different from what I had been dabling in. I have just made it, and it is wonderful. Funny thing is, my wife found yours just today, and it is very similar to what I just made. Main difference is I flambeed the lobster tails with the Cognac after sauteing.
    Next, I will make your receipe, which may even be better.
    Suffice to say, my long hunt is over, I just had to share with you our similar stories and the coinsidence of time and circumstanses.
    With best wishes,
    Asbjorn

    Reply

  59. I’ve been wanting to try this for a while & today seemed like the perfect time to give it a try. Another recipe from you that is a hit with the family. Thank you so much!

    Reply

  61. Hi Cathy,

    I just finished making this recipe for a dinner party tomorrow evening and it is wonderful! I followed your directions to a T and the results were well worth the effort. Thank you for a seamless adventure!

    Reply

  62. 5 stars
    6 years of making this recipe. I still turn heads and get bombarded for the recipe. Thank you!

    I have changed one thing occasionally, sub better than bullion lobster instead of chicken.

    Reply

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