Lobster Bisque
Lobster bisque is a velvety, indulgent soup that showcases the delicate flavour of fresh lobster combined with aromatic vegetables and rich cream. This slow cooker adaptation makes it easier to prepare at home whilst maintaining the restaurant-quality results you'd expect from this classic dish. The slow cooker method allows the flavours to develop beautifully over several hours, making it ideal for entertaining. Serve as an elegant starter or light main course
Watch: Lobster Bisque
Original recipe video — click to play
Ingredients
Main
- 1 whole medium lobster (approx 680g) Lobster, meat removed and shell reserved
Or use lobster tails and reserve shells for stock
- 1 medium Onion, diced
- 2 stalks Celery, diced
- 1 medium Carrot, diced
- 900 ml Fish or lobster stock, good quality
- 50 g Butter
For browning
- 60 ml Brandy or cognac(optional)
Optional but traditional
- 15 ml Tomato paste
- 1 whole Bay leaf
- 2 sprigs Thyme, fresh
Finishing
- 250 ml Double cream
Add in final 30 minutes of cooking
Adjust quantity to taste for desired richness
- to taste Salt and white pepper
Season at end of cooking
White pepper preferred to avoid speckling
Garnish
- 15 g Fresh chervil or parsley, finely chopped(optional)
Add just before serving
For garnish
- 50 g Lobster roe or reserved lobster meat, diced(optional)
Add just before serving
For garnish and extra luxury
Method
- 1
If using a whole lobster, humanely kill and remove the meat from the shell. Reserve the shell and head. Chop the lobster meat into small pieces and refrigerate until needed.
~5 minsTip: Ask your fishmonger to do this if preferred
- 2
Melt butter in a large frying pan over medium-high heat. Add the reserved lobster shells and heads, browning them for 3–4 minutes, stirring occasionally. This develops the deep lobster flavour.
~5 minsTip: Do not skip this step for best flavour
- 3
Add the diced onion, celery, and carrot to the pan and sauté for 2–3 minutes until softened and fragrant.
~3 mins - 4
Stir in the tomato paste and cook for 1 minute, then carefully pour in the brandy if using. Let it simmer for 1 minute to reduce slightly.
~2 minsTip: Brandy adds depth but is optional
- 5
Transfer the mixture to your slow cooker. Pour in the fish or lobster stock. Add the bay leaf and thyme sprigs. Stir well to combine.
~3 mins - 6
Cover and cook on Low for 5–6 hours or on High for 3–4 hours. The soup should be fragrant and the shells will have imparted their flavour into the broth.
~5 hrs 30 minsTip: Low setting gives deeper flavour development
- 7
Carefully strain the soup through a fine-mesh sieve or colander lined with muslin, pressing gently on the shells to extract all liquid. Discard the shells and vegetables.
~5 minsTip: Reserve strained soup; discard solids
- 8
Return the strained soup to the slow cooker. Stir in the reserved lobster meat. Cook on High for 15 minutes until the lobster is warmed through.
~15 mins - 9
Add the double cream, stirring gently to combine. Cook on High for a further 15 minutes until heated through but do not allow to boil.
~15 minsTip: Adding cream near the end preserves delicate flavour
- 10
Season to taste with salt and white pepper. Adjust consistency with additional stock if desired (bisque should be creamy but pourable).
~3 minsTip: Taste and adjust seasoning carefully
- 11
Ladle into warmed bowls and garnish with fresh chervil or parsley and a small piece of lobster meat if desired. Serve immediately.
~2 minsTip: Serve in warmed bowls for best experience
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, absolutely. Lobster tails work particularly well and are often easier to source. Thaw frozen lobster completely before using. You'll still need the shells for the stock-making step—don't discard them. Frozen lobster meat is also acceptable if you purchase pre-cooked meat, though fresh provides superior flavour
Comments
No comments yet — be the first to share your experience!