Deconstructed Lobster Bisque Recipe

Name: Deconstructed Lobster Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs lobsters, whole (2 x 1.5 pounds or substitute 3 lbs unpeeled shrimp); 2 cups water, plus more to stop lobster cooking; 2 tablespoons unsalted butter, plus more for sauteing meat; 2 stalks celery, rough cut; 2 carrots, large rough cut; 1 onion, yellow rough cut; 4 garlic cloves, rough cut plus more for sauteing meat; 2 ounces tomato puree; 1 2/3 cups dry white wine (1/2 bottle); 2 sprigs thyme; 4 bay leaves; 3 tablespoons unsalted butter; 3 tablespoons flour, all purpose; 1/4 cup brandy; 1/2 cup cream sherry; 2 cups heavy cream; 1 teaspoon smoked paprika

Servings: persons

3 lbs lobsters, whole (2 x 1.5 pounds or substitute 3 lbs unpeeled shrimp)
2 cups water, plus more to stop lobster cooking
2 tablespoons unsalted butter, plus more for sauteing meat
2 stalks celery, rough cut
2 carrots, large rough cut
1 onion, yellow rough cut
4 garlic cloves, rough cut plus more for sauteing meat
2 ounces tomato puree
1 2/3 cups dry white wine (1/2 bottle)
2 sprigs thyme
4 bay leaves
3 tablespoons unsalted butter
3 tablespoons flour, all purpose
1/4 cup brandy
1/2 cup cream sherry
2 cups heavy cream
1 teaspoon smoked paprika

1
Blanch lobsters in salted, boiling water for 12 minutes and then immediately plunge into an ice bath. Crack lobster shells and remove meat. Set meat aside. If using shrimp, peel shrimp and set meat aside.
2
Heat rondeau (a large pot, wide and low, with 2 handles) or other large pot to medium and add butter.
3
When the butter stops bubbling, add lobster or shrimp shells, celery, carrots, onion, garlic, and tomato puree. Cook until lightly caramelized.
4
Deglaze with white wine and add thyme, bay leaves, and water. Cook for at least 30 minute Strain stock and discard solids.
5
Melt butter in a skillet over medium-low heat. Stir in the flour and cook over low heat for 5 minutes, stirring frequently. Add to strained liquid and stir to distribute, allowing mixture to thicken.
6
Add brandy, sherry, and cream. Season with smoked paprika, salt and pepper.
7
Saute lobster or shrimp meat in additional butter, garlic, salt, and pepper. serve with bisque.

876

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 lbs lobsters, whole (2 x 1.5 pounds or substitute 3 lbs unpeeled shrimp), 2 cups water, plus more to stop lobster cooking, 2 tablespoons unsalted butter, plus more for sauteing meat, 2 stalks celery, rough cut, and more.

Yes, Deconstructed Lobster Bisque falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Deconstructed Lobster Bisque

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions