Lobster Bisque

Lobster Bisque – A Classic Fine Dining Recipe

Continuing our classic Fine Dining recipe series, Phil share’s his favourite recipe for Lobster Bisque.

Lobster BisquePhoto Credit: stu_spivack via Compfight cc


  • 2 live lobsters (about 1 1/2 pounds each)
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 3 litres fish stock (this will reduce by about half during the entire cooking process)
  • 3 cloves garlic
  • 4 springs fresh thyme
  • 1 bay leaf
  • 250g crushed tomatoes
  • 75g  tomato paste
  • 2 tsp paprika
  • 2 tbsp brandy
  • 100ml cup double cream, or more if you like it creamier
  • salt and cayenne to taste
  • 1 tbsp chopped tarragon to garnish
  • Crème fraiche
  • Lemon juice


1. Get ready

  • Put lobsters in freezer for 1 hour to stun them.
  • Put a very large pot about ¾ quarters full of well-salted water on to boil
  • Prepare vegetables


2. Cook Lobster

  • Plunge the stunned lobsters head first into the rapidly boiling salted water.
  • Cover pot and bring back to boil.
  • When boiling again put the timer on for 15-20 minutes for an average 1- 1½ lb lobster
  • (They may turn bright red before they are fully cooked, so check by pulling off one of the smaller legs, which should come off easily when properly cooked)
  • Carefully remove the lobsters from the pot.
  • When cool enough to handle crack open tail and claws and take out meat.
  • Reserve the meat and shells


3. Prepare the Soup.

  • Heat a large saucepan until very hot and add good splash of olive oil.
  • Add lobster shells and roast well.
  • Add vegetables and herbs, season and cook for 5 minutes.
  • Add paprika and tomato paste and cook for another 5 minutes.
  • Add brandy and reduce.
  • Add stock and cook for 1 hour until almost reduced by half.
  • Blitz in a blender and pass through a fine chinois and muslin into another saucepan. (This will avoid getting any shell in the soup)
  • Reduce to taste and add cream and check seasoning.


4. To Serve

  • Dice the cooked meat and mix with enough crème fraiche to bind with a squeeze of lemon juice.
  • Divide soup into bowls, place meat mixture on top of soup.
  • Garnish with chopped tarragon.




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