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The Best Lobster Bisque

This will be the most rich and flavorful lobster bisque you ever had.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Appetizer, Soup
Cuisine: American
Keyword: bisque, lobster, seafood, soup

Ingredients

  • 6 lbs lobster (fresh or frozen)
  • 1 tbsp olive oil
  • 6 cloves garlic
  • 1 large onion
  • ¼ cup cognac
  • 1 tbsp black peppercorns
  • 1 tbsp tarragon
  • 1 bunch fresh thyme
  • 4 bay leaves
  • 3 tomatoes
  • 3 stalks celery
  • 1 large carrot
  • 15 cups water
  • 2 fish bouillon cubes
  • 1 can tomato paste (156ml)
  • ½ cup heavy cream
  • 1 tsp salt
  • 1 bunch chives

Corn starch slurry

  • ⅓ cup corn starch
  • ¼ cup water

Instructions

  • Separate and prepare our lobsters. Refer to first section of post titled "how to prepare lobsters for lobster bisque"
    6 lbs lobster
  • Prepare all vegetables: smash garlic, quarter onions, quarter tomatoes, cut carrots into 1 inch segments, and cut celery into 6 inch segments.
    6 cloves garlic, 1 large onion, 3 tomatoes, 3 stalks celery, 1 large carrot
  • In a large wok over high heat, add olive oil and cook onions and garlic for 1 minute until blistered.
    6 cloves garlic, 1 large onion, 1 tbsp olive oil
  • Add prepared lobster and cook for 10 minutes, stirring occasionally.
  • Add 2 tbsp of cognac. Allow it to cook for 2 minutes.
    ¼ cup cognac
  • Add black peppercorns, tarragon, thyme, bay leaves, carrots, celery, and tomatoes. Allow to cook for 5 more minutes.
    1 tbsp black peppercorns, 1 tbsp tarragon, 1 bunch fresh thyme, 4 bay leaves, 3 tomatoes, 3 stalks celery, 1 large carrot
  • Remove the lobster tails and claws to extract all meat. A simple way to extract the tails is by pushing a fork through the center then following the curve of the lobster shell, pull the meat out. If you cannot do that, just use kitchen shears to cut them open. Set the meat aside for serving later.
  • Transfer the shells and all vegetables into a large pot. Add 15 cups of water, or just enough to cover most of the shells and bring it up to a boil.
    15 cups water
  • Cover with a lid and cook over med-low heat for 2.5 hours.
  • Using a fine sieve, strain out all the solids leaving a smooth lobster stock. Keep over medium heat.
  • Add the fish stock cubes, if you do not have this, just omit and add 1 tsp of salt.
    2 fish bouillon cubes
  • Whisk in tomato paste.
    1 can tomato paste
  • Combine corn starch and water to create corn starch slurry, then add it to the stock to thicken.
    ⅓ cup corn starch, ¼ cup water
  • Simmer over med heat uncovered for 10-20 minutes to thicken.
  • Add heavy cream, remaining cognac, and season to taste with salt.
    ½ cup heavy cream, 1 tsp salt, ¼ cup cognac
  • Serve with lobster meat, chives, cream, and fresh black pepper.
    1 bunch chives