Creamy Lobster Silky Soup (Printable View)
Luxurious lobster soup blending tender meat with aromatic vegetables and creamy richness.
# Ingredient List:
→ Lobster
01 - 2 live lobsters (3.3 lbs total) or 1 lb cooked lobster meat (claws, tails, knuckles)
→ Aromatics
02 - 2 tablespoons unsalted butter
03 - 1 medium onion, finely chopped
04 - 1 carrot, finely chopped
05 - 1 celery stalk, finely chopped
06 - 2 garlic cloves, minced
07 - 2 tablespoons tomato paste
→ Liquids
08 - ½ cup dry white wine
09 - 3 cups seafood or fish stock
10 - 1 bay leaf
11 - 2 sprigs fresh thyme
→ Finishing
12 - ¾ cup heavy cream
13 - 2 tablespoons brandy or cognac
14 - Salt and freshly ground black pepper, to taste
15 - 1 tablespoon fresh chives, finely chopped (for garnish)
# How to Prepare:
01 - Bring a large pot of salted water to a boil. Add lobsters and cook for 6 to 8 minutes until bright red. Transfer to an ice bath. Remove meat from shells and set aside. Reserve shells for stock.
02 - Melt butter in a large pot over medium heat. Add onion, carrot, and celery; sauté for 5 to 6 minutes until softened. Add garlic and cook an additional minute.
03 - Stir in tomato paste and cook for 2 minutes, stirring constantly to deepen flavor.
04 - Add lobster shells (if using), white wine, seafood stock, bay leaf, and thyme. Bring to a simmer and cook uncovered for 25 to 30 minutes to develop flavors.
05 - Remove and discard lobster shells, bay leaf, and thyme. Purée soup base using an immersion blender or transfer carefully to a blender until smooth.
06 - Return puréed soup to low heat. Stir in heavy cream and brandy. Season with salt and pepper. Simmer gently for 5 minutes without boiling.
07 - Dice larger lobster pieces and add to soup. Warm through for 2 to 3 minutes.
08 - Ladle bisque into bowls and garnish with finely chopped chives.
# Expert Suggestions:
01 -
- This bisque feels like a secret indulgence that’s surprisingly easy to create at home
- The rich, silky texture and tender lobster pieces make every bite feel elegant and comforting
02 -
- Using lobster shells for the stock is the key to unlocking truly deep flavor
- Never let the bisque boil after adding the cream or it can break and lose that silky texture
03 -
- Strain your stock carefully for the smoothest texture—no one wants bits floating in a bisque
- Brandy adds a subtle warmth that elevates the flavor without overpowering