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Creamy Classic French Lobster Bisque served in a white bowl with lobster tail garnish.

Lobster Bisque

A rich and creamy Classic French Bisque de Homard made with lobster shells and aromatic vegetables, perfect for a cozy meal at home.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: French, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

For the stock
  • 2 tablespoons Butter For richness and flavor base
  • 6-8 cups Water or seafood stock Water works since shells do the work
  • 1 Bay leaf Simple flavor enhancer
  • 3-4 sprigs Fresh thyme Simple herb
  • 1 cup Dry white wine Optional but adds flavor
  • 1 onion Chopped onion For sweetness
  • 1 stalk Celery For sweetness and balance
  • 1 carrot Chopped carrot For sweetness and balance
  • 2 cloves Garlic Minced
  • 2 tablespoons Tomato paste For color and depth
  • 1-2 Lobster shells For stock; can include meat for serving
For the bisque
  • 3/4 to 1 cup Heavy cream For the final silky texture
  • 1 pinch Cayenne pepper To add a bit of heat
  • Salt Sea salt To taste
  • Pepper Black pepper To taste
  • 1 splash Cognac or brandy Optional for extra 'wow'

Method
 

Preparation of Stock
  1. Prep the lobster shells by cracking or cutting them into smaller pieces.
  2. Melt butter in a large pot and sauté the shells for 5 to 8 minutes until fragrant.
  3. Add chopped onion, celery, and carrot; cook for about 5 minutes.
  4. Stir in minced garlic for the last 30 seconds.
  5. Add tomato paste and cook for 2 minutes.
  6. Deglaze the pot with dry white wine and let it simmer for 2 to 3 minutes.
  7. Add water (or seafood stock), bay leaf, and thyme; simmer gently for 35 to 45 minutes.
  8. Strain the stock through a fine mesh strainer into a clean pot.
Making the Bisque
  1. If needed, reduce the stock by simmering for another 10 to 15 minutes.
  2. Blend a portion of the cooked veggies from the stock with some stock for thickness, then stir back in.
  3. Lower heat and stir in heavy cream. Start with less, adding more if desired.
  4. Season with salt, pepper, and cayenne. Add cognac or brandy if using.
  5. Stir in chopped lobster meat and warm through for 1 to 2 minutes.
  6. Serve hot with crusty bread and optionally some squeezed lemon and chopped chive.

Notes

Make the stock ahead of time for convenience. Freezing is not recommended with cream; add cream after thawing.