Lobster Bisque

Lobster bisque is a rich, creamy soup made with lobster stock, butter, cream, and aromatic vegetables. It’s smooth, velvety, and packed with deep seafood flavor. Let's get started!

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Packed with deep seafood flavor!

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Tomalley & Roe

Tomalley—the soft, green substance found in the lobster's carapace—serves as both the liver and the pancreas. Lobster roe (eggs) is naturally black, but turns a vibrant red when cooked, at which point it is known as coral. Together, both substances enrich the flavor of the bisque. Frozen lobster roe is also available for purchase online. How to shell a lobster.

Bisque

To start, heat a heavy large skillet or pot over medium-high heat. Drizzle with peanut oil, add the halved lobster bodies, and sear on both sides until they begin to dry out, about 8 minutes. Add the brandy and ignite it. Lower the heat and cook until the flame subsides. Add the chopped leek, shallots, garlic, and olive oil. Cook for 10 minutes, then add the tomato paste and roast for 4 minutes. Add water, heavy cream, herbs, spices, lobster roe, and tomalley. Bring the mixture to a boil, then reduce to a simmer and cook for 45 minutes over low heat. Turn off the heat and let it rest for 15 minutes on the stove. Discard the herbs and spices. Blend the bisque in a high-powered blender (avoid over mixing). Pass through a chinois, pressing firmly on the solids. Bring the bisque back to a boil. Quickly re-blend right before serving.

Plating

Lobster bisque can be served with quickly sautéed in butter lobster knuckles and claws.

Storing

Lobster bisque can be refrigerated up to 3 days or kept frozen for up to 6 months.

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