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Original Post: https://www.sweetandsavorybyshinee.com/restaurant-quality-lobster-bisque/

Lobster Bisque in bowl with spoon

Restaurant-Quality Lobster Bisque

Total Time: 2 hours
Servings: 4 servings
Calories: 496kcal
Author: Shinee
Rich and flavorful, this lobster bisque is out-of-this-world delicious and satisfying! It’s better than restaurant version, because you get to add chunks of lobster meat!
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Ingredients

For lobster broth:

  • 1 lb lobster tail thawed, if frozen
  • 2 tablespoons unsalted butter
  • 1 shallot chopped
  • 1 celery stalk chopped
  • 3-5 garlic cloves smashed
  • 2/3 cup (160ml) white wine
  • ¼ cup tomato paste
  • 3 cups (720ml) chicken stock
  • 1 sprig fresh thyme
  • 1 sprig fresh tarragon
  • 1 dried bay leaf
  • 1 teaspoon coarse kosher salt or sea salt

For bisque:

  • 2 tablespoons butter
  • 2 tablespoons bacon fat you can substitute all butter
  • ¼ cup (30g) all-purpose flour
  • 1 cup heavy whipping cream
  • Cayenne pepper and crackers for garnish

Instructions

To cook lobster tails:

  • Fill a large dutch oven with 1 quart of water and bring it a boil.
  • Add thawed lobster tail and bring it to a boil. Reduce heat and simmer for about 8 minutes, or until the shells turn bright red. Using a pair of kitchen tongs, transfer the lobster tail onto a cutting board. Cool slightly.
  • Using a sharp knife or kitchen shears, cut the lobster tail in half lengthwise, as shown above. Carve out the meat and chop into small pieces. Reserve lobster meat, shells and 2 cups of lobster cooking water.

To make lobster broth:

  • Heat butter in a large dutch oven over medium high heat. Add shallot, garlic, and celery, and saute for about 3 minutes, stirring occasionally.
  • Reduce heat to medium low and stir in tomato paste and cook for another 3 minutes.
  • Add wine and deglaze the pan. Cook for another 2 minutes. Then add the reserved lobster shells, 2 cups of lobster cooking water, chicken stock, thyme, tarragon, bay leaf and salt. Bring it to a boil. Then reduce heat to medium and simmer for 1 hour, covered.
  • Strain the broth through a fine mash sieve, making sure to extract as much liquid as possible.

To make the bisque:

  • Melt butter and bacon fat in a large dutch oven over medium heat. Stir in flour and cook until nice and golden, stirring constantly, for about 5 minutes. It should smell slightly nutty. (Be careful not to burn!)
  • Add the prepared lobster broth and heavy cream and bring it to a simmer.
  • Stir in chopped lobster meat and serve with crackers. Garnish with cayenne pepper and thyme, if desired.

Nutrition

Servings: 1 serving
Calories: 496kcal
Carbohydrates: 21g
Protein: 13g
Fat: 38g
Sugar: 6g
Sodium: 1148mg