All my life my mom, dad and I would enjoy lobster bisque together every Christmas Eve. So with Christmas on the horizon, I wanted to make sure I shared this recipe. Its a hearty, comforting and easy-to-make holiday meal to say the least!
Want a meal thats quick and easy to throw together but looks and tastes like you spent hours on it? This Lobster Bisque Pasta is the answer. As I scrolled TikTok one day, a video for this recipe came up and I knew instantly I needed to try it and share it with the MFCC community.
Ive never thought to use a stew/bisque/soup as a pasta sauce, but this was the best idea!
Lobster bisque is a luxurious, creamy soup made with lobster meat and stock. It originated in France and is considered a French classic, perfect for special occasions. While lobster bisque can seem intimidating to make at home, it’s actually quite simple if you follow a few key steps. In this article, I’ll walk you through how to make perfect lobster bisque from scratch, from choosing the best ingredients to cooking techniques for maximum flavor.
Ingredients for Lobster Bisque
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Lobster Tails or Meat – Opt for lobster tails for ease of use You’ll need about 1/2 to 1 pound Save the shells to make the stock.
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Aromatic Vegetables – Onion, celery, carrots, mushrooms, garlic etc. Sweating these in butter builds flavor.
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Lobster or Seafood Stock – Make your own using the shells or use store-bought Provides richness
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Tomato Paste – Deepens color and adds subtle thickness. About 3 tablespoons.
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Dry White Wine – Adds acidity and brightness. Splash in 1/4 to 1/2 cup.
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Dairy – Heavy cream and/or half-and-half provide velvety texture, Use about 1 to 1 1/2 cups,
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Herbs – Tarragon, thyme, parsley. Fresh or dried, to taste.
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Salt, Pepper, Spices – Season to taste. Cayenne or Old Bay offer warmth.
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Flour or Rice – Optional thickener if needed. Start with 1-3 tablespoons.
Steps for Making Lobster Bisque
Follow these simple steps for foolproof, restaurant-quality lobster bisque.
Step 1: Make the Lobster Stock
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Boil lobster tails or whole lobsters briefly to cook. Reserve meat.
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Return shells to pot, cover with water. Add aromatics. Simmer 30 mins to 1 hour.
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Strain and reserve stock. Should yield 4-6 cups.
Step 2: Cook the Vegetables
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Sweat diced onions, carrots, celery, mushrooms in 3-4 tbsp butter over medium heat until softened, 5-10 minutes.
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Add garlic and tomato paste, cook 1 minute more.
Step 3: Make the Roux
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Whisk in 2-3 tbsp flour to vegetables. Cook 2 minutes to remove raw taste.
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Gradually whisk in stock, wine, herbs and seasonings. Simmer 20-30 mins.
Step 4: Blend and Finish
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Carefully blend soup in batches until smooth.
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Return to pot, add cream and lobster meat. Heat gently until warmed through.
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Adjust seasonings to taste.
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Garnish bowls with fresh tarragon or chives.
Extra Tips for Perfect Lobster Bisque
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Make a day ahead for the best flavor melding
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Save some lobster to top each bowl for presentation
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Swirl in more cream or creme fraiche when serving
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Kick up the flavor with brandy, sherry, or Cajun seasoning
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Serve with buttered bread or rolls to dip in the bisque
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For special occasions, present in baked puff pastry shells
So there you have it! With quality ingredients and a few simple techniques, you can make restaurant-worthy lobster bisque at home. Be prepared for requests for the recipe anytime you make this decadent soup. Enjoy the delightful process of creating this French classic.
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Preparing Lobster Bisque Pasta
This recipe is so easy! Start by bringing a big pot of water to a boil. Once boiling, sprinkle in a few pinches of kosher salt and add pasta. Cook accordingly then set aside in a strainer.
Next, you grab a large deep saute pan, warmed over medium-high heat. Add the butter and olive oil, letting the butter melt down, then add your onions and tomatoes. Cook, stirring occasionally, for 5-8 minutes, or until the onions and tomatoes have softened, then add garlic and cook until fragrant, about 2 minutes.
Pour in the bisque, bringing to a simmer, then add the lobster meat. Stir well and cook until bisque is hot and cooked down slightly so it gets thicker, then season with salt, pepper and red pepper flakes if youd like.
If your sauce tastes bland or needs something more than just salt and pepper, this is when youll add in the lemon juice. The lemon juice is used to brighten up the sauce, but use a little at a time, because you dont want the sauce to take on a lemon flavor.
Toss in the linguine into the pan and stir it all together. Serve with fresh parsley (and parmesan if youd like).
Where to Get Good Lobster Bisque
Lobster bisque has been a staple in my house growing up since I can remember. It was my Dads favorite, and every year for his birthday on Christmas Eve, we would have lobster bisque and pecan pie. As much as I want to pay homage to my Dad and make my own bisque, Im very aware of the amount of time and ingredients that go into it. Even for his birthday my Mom wouldnt make it from scratch. So, where do we find good lobster bisque?
If youre on the Cape, chances are you can find it at most restaurants and get it as takeout. Marshland in Sandwich is known for their lobster bisque, which is what I used, and I highly recommend it. It doesnt need anything extra and has huge chunks of lobster meat.
If youre not on Cape or in the New England area, your best bets which may surprise you are from Costco or Trader Joes. My Mom gets our Christmas Eve bisque from Costco and adds more lobster to it and a fresh drizzle of sherry, but of course for this recipe you dont need to do that, the bisque itself is perfect. Trader Joes also makes a great lobster bisque.
For this Lobster Bisque Pasta recipe you will need the following:
- 16-32oz lobster bisque
- 1/2 lb lobster meat, chopped
- 1/2 large yellow onion or 1 small, diced
- 12oz cherry or campari tomatoes, halved or quartered
- 3 garlic cloves, minced
- 8 oz spaghetti or linguine
- 1 large handful fresh parsley, chopped
- red pepper flakes, salt and pepper to taste
- 1 TBS butter and 1 TBS olive oil
- 1/2 a lemon (this is only used if your sauce needs something besides salt and pepper)
- grated fresh parmesan cheese (just dont tell the Italians)
That last ingredient for parmesan is totally your choice! I know the Italians would scoff at someone putting cheese on seafood (how dare they!), but grated parmesan on any kind of pasta just seems necessary to me.
Same goes for the red pepper flakes. If you dont like or want a little heat/spice in your sauce, just leave them out, but do season with salt and pepper!
How To Make Lobster Bisque | Homemade Lobster Bisque Recipe #MrMakeItHappen
FAQ
What are the ingredients of lobster bisque?
- 12 cups 2 -inch pieces lobster tail, claw, knuckle, and leg shells (from Steamed Lobster and Corn for a Crowdor 6 [1 1/2 -pounds] lobsters, carapaces discarded)
- 12 cups water.
- 1/2 cup (4 ounces) unsalted butter.
- 1 large yellow onion, chopped (about 2 cups)
- 2 celery stalks, chopped (about 3/4 cup)
What is the main ingredient in a bisque?
The main ingredient of a bisque is usually a shellfish like lobster, crab, shrimp, or crayfish, but occasionally other ingredients such as tomato, pumpkin or chicken are used.
Can you make lobster bisque with just shells?
Knowing how to make lobster bisque from shells will allow you to add a rich depth of flavor and authentic touch. Many home cooks also enjoy using all parts of the lobster to create layers of flavor from the stock through to the final dish.
What is used to thicken lobster bisque?
Bisque is traditionally thickened at the end of cooking with both cream and cooked rice. The latter, when blended in, adds a smooth, starchy thickness without introducing much flavor of its own.
How do you make lobster bisque?
Creating a thick and creamy base is essential for proper lobster bisque. There are a few ways this recipe ensures the soup has a supple texture that will support that garlic butter lobster. A roux —butter and flour cooked into a paste—acts as the main thickener. While other recipes might use ground up shells or rice, this method is much simpler.
What is lobster bisque?
Lobster bisque is a thick blended French soup made with lobster meat, cream, and broth or stock. You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics: These are the ingredients you’ll need to make this homemade lobster bisque recipe:
How good is homemade lobster bisque?
Our homemade lobster bisque recipe is every bit as good as a restaurant’s. It’s luscious and creamy, with a rich flavor and a smooth texture. A well-made lobster bisque is nothing short of incredible: velvety smooth and packed full of rich seafood flavor. The secret to getting there is to make the broth from scratch.
What ingredients do you add to lobster bisque?
To make Lobster Bisque, you’ll add tomato paste for a hint of tomato, unsalted butter for richness, and Worcestershire sauce for depth of flavor. This recipe calls for three tablespoons of tomato paste, but you can use up to four if desired.
Can you add lobster meat to bisque?
If you haven’t eaten the lobster meat separately, it can be added directly to the bisque to add texture, protein, and more succulent lobster flavor to your dish. Grinding lobster shells for bisque is a classic technique, and one that requires a little bit more work than the average dish.
How do you cook Lobster Bisque in a Dutch oven?
Most bisque also contains butter and heavy cream, making it very rich and filling. Taste of Home In a 6-quart Dutch oven, heat the water over high heat until it reaches a boil. Add the lobsters and cover the pot. Steam the lobsters for eight minutes, until the shells are bright pink and the meat is opaque.