Lobster Bisque or Heavenly Sea Broth

Cathy Pollak‘s “This Lobster Bisque is Better Than Sex“ inspired me to overcome my fear of lobster bisque failure. I’ll let you decide on the appropriateness of Cathy’s title. You can use lobster shells to make a heavenly sea broth—or you can purchase whole lobsters to make a bisque graced with chunks of lobster tail.

Lobster Bisque

4 lbs steamed lobster (5 lobsters, 10-14 oz each)
2 t sea salt
4 c dry white wine
4-6 c vegetable stock
2 T unsalted butter
3 c fennel, chopped, fronds reserved
1 1/2 c shallot, chopped
3 c fresh tomato, peeled, seeded and diced
1/4 c brandy
2 T tomato paste
2 t paprika
1/4 t cayenne
2 bay leaves
4 thyme sprigs
1/2 c cream (or you can garnish each bowl with a little cream)
2 t lemon juice

Remove the lobster meat, slice bite-sized, and refrigerate until ready to use.

To make lobster stock: Use a large stockpot to cook the shells in wine, stock, salt and just enough water to cover the shells. Simmer for 90 minutes, then strain. Discard shells.

To make lobster bisque: In the same stockpot, sauté fennel and shallot in butter until softened, for about 5 minutes. Stir in lobster stock, diced tomato, brandy, tomato paste, paprika, cayenne, bay leaves and thyme sprigs, then simmer for 45 minutes. Remove bay leaves and thyme sprigs.

Purée in a blender, in several batches, to avoid splatters of hot liquid. Stir in cream if desired and lemon juice. You can also freeze the bisque.

Garnish soup with lobster meat, thyme leaves and fennel fronds. Serves 12.

Lobster Bisque Print Ready Recipe

Final notes:

Cathy Pollak credits Cuisine at Home with the original recipe. Check out Cathy’s blog “Noble Pig.”
If you steam the lobsters yourself in salted water, then you can reserve that flavourful water to use in the soup stock. Another use for lobster stock is to include it in seafood risottos.
Do you have a favourite lobster bisque recipe to share?