Sandra This Bobby Flay Lobster Bisque is a rich, creamy, and deeply savory recipe, which is made with whole lobsters, fragrant saffron, and a splash of cream sherry. It’s the ultimate luxurious comfort food, perfect for a special occasion or an indulgent treat. This restaurant-quality soup is surprisingly straightforward to make at home and is ready in about 3 hours.
Bobby Flay Lobster Bisque Ingredients
For the Lobster & Stock:
- 4 (1 to 1.5-pound) whole lobsters
- 1 large onion, coarsely chopped
- 1 large carrot, coarsely chopped
- 1 large celery stalk, coarsely chopped
- 3 sprigs fresh parsley
- 1 sprig fresh thyme
- 1 bay leaf
- 1/4 cup olive oil
- 1.5 cups tomato paste
For the Bisque:
- 1 cup cream sherry
- 6 cups heavy cream
- 1/4 cup cornstarch, mixed with 1/4 cup cold water to form a slurry
- 1/2 teaspoon saffron threads
- 2 tablespoons freshly ground black pepper
- Kosher salt, to taste
How To Make Bobby Flay Lobster Bisque
- Cook the Lobsters: Bring a very large stockpot of generously salted water to a rolling boil. Plunge the lobsters into the water and cook for about 15-20 minutes. Remove the lobsters from the pot and reserve 10 cups of the cooking liquid. Let the lobsters cool until they are safe to handle.
- Prepare the Lobster: Carefully crack the claws, knuckles, and tails, and remove all the meat. Roughly chop the meat and store it in an airtight container in the refrigerator. Coarsely chop all the empty shells, bodies, and legs.
- Make the Lobster Stock: In the same large, now-empty stockpot, heat the olive oil over medium-high heat. Add the chopped onion, celery, and carrot (the mirepoix) and sauté until softened. Add the chopped lobster shells and sear them for a few minutes. Stir in the tomato paste and cook for 2-3 more minutes until it darkens slightly.
- Simmer the Stock: Pour in the 10 cups of reserved lobster cooking liquid, scraping up any browned bits from the bottom. Add the thyme, parsley, and bay leaf. Bring to a boil, then reduce the heat to a low simmer and cook for at least 1.5 hours. Strain the stock through a fine-mesh sieve into a clean pot, pressing on the solids to extract all the liquid; discard the shells and vegetables.
- Build the Bisque: Bring the strained stock to a simmer. Slowly add the heavy cream and the cream sherry, stirring to combine. Add the saffron and black pepper.
- Thicken and Finish: Slowly whisk the cornstarch slurry into the simmering soup. Continue to simmer for another 20 minutes, stirring occasionally, until the bisque has thickened enough to coat the back of a spoon.
- Serve: Taste the bisque and season with salt as needed. To serve, gently warm the reserved lobster meat in the hot soup. Ladle the bisque into warm bowls and garnish with some of the beautiful claw meat or a sprinkle of fresh parsley.
Recipe Tips
- How to get the most flavorful stock? The most important secret is to use every part of the lobster shells. Searing the shells in the pot after sautéing the vegetables helps to develop a deep, roasted flavor that is the foundation of a truly great bisque.
- How to get a perfectly silky, not grainy, bisque? Don’t boil the soup after you add the heavy cream. Keep it at a very gentle simmer. Boiling cream can cause it to “break” or separate, resulting in a grainy texture. Also, straining the stock through a fine-mesh sieve is a crucial step for a smooth, restaurant-quality finish.
- Can I make this ahead of time? Absolutely! Bisque is a perfect make-ahead dish. You can prepare the soup base completely and store it in the refrigerator for up to 2 days. Reheat it gently on the stove and add the fresh lobster meat just before serving.
- How do I prevent a lumpy sauce? When you are ready to thicken the soup, make sure you create a smooth slurry by mixing the cornstarch with cold water in a separate bowl before you slowly whisk it into the hot soup.
What To Serve With Lobster Bisque
This is a rich and elegant soup that is a complete dish on its own. It is a classic starter for a special occasion meal, and is perfectly served with:
- Crusty sourdough bread or oyster crackers for dipping.
- A simple green salad with a light vinaigrette to cut the richness.
- A glass of a crisp, oaked Chardonnay or a dry rosé.
How To Store Lobster Bisque
- Refrigerate: Let the bisque cool completely, then store it in an airtight container in the refrigerator for up to 3 days. It’s best to store any leftover lobster meat separately.
- Reheat: Reheat the bisque very gently in a saucepan over low heat, stirring frequently. Do not let it boil. Add the lobster meat just at the end to warm it through without making it tough.
Lobster Bisque Nutrition Facts
- Serving: 1 cup
- Calories: 750 kcal
- Carbohydrates: 35g
- Protein: 38g
- Fat: 55g
- Saturated Fat: 32g
- Sodium: 1450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. For the best flavor, use cooked frozen lobster meat and purchase frozen lobster shells (often available from a good fishmonger) to make the stock. If you can’t find shells, you will need to substitute the lobster cooking liquid with a high-quality seafood or fish stock.
A bisque is a classic French soup that is smooth, creamy, and highly seasoned. Traditionally, it is based on a strained broth of crustaceans like lobster, crab, shrimp, or crayfish.
Cream sherry has a unique, slightly sweet and nutty flavor that is classic for a bisque. In a pinch, you could substitute it with a dry sherry, a dry white wine, or even a good quality brandy, though the flavor will be different.
Try More Recipes:
- Bobby Flay Southwest Potato Salad Recipe
- Bobby Flay Chicken Milanese Recipe
- Bobby Flay Mushroom Stroganoff Recipe
Bobby Flay Lobster Bisque Recipe
Description
A luxurious and creamy lobster bisque made from scratch with a rich, homemade lobster stock, finished with cream sherry and tender chunks of lobster meat.
Ingredients
Instructions
- Boil the lobsters for 20 minutes. Reserve 10 cups of the cooking water.
- Remove the meat from the cooled lobsters; chop and refrigerate it. Coarsely chop all the empty shells.
- Make a stock by sautéing the chopped vegetables, then searing the lobster shells. Stir in the tomato paste, then add the reserved lobster water and herbs. Simmer for 1.5 hours, then strain thoroughly.
- Bring the strained stock to a simmer. Stir in the heavy cream, sherry, saffron, and pepper.
- Slowly whisk in the cornstarch slurry and simmer for another 20 minutes to thicken.
- To serve, gently warm the reserved lobster meat in the hot bisque.
Notes
- Make a Real Stock: The most important tip for this recipe is to make your own stock from the lobster shells. This is the non-negotiable secret to a deep, authentic lobster flavor.
- Don’t Boil the Cream: To prevent the bisque from breaking or becoming grainy, never let it come to a rapid boil after you have added the heavy cream.
- Strain for a Silky Finish: For a perfectly smooth, restaurant-quality texture, you must strain the stock through a fine-mesh sieve, pressing on the solids to extract every drop of flavor.
