Description
Indulge in the exquisite richness of Gordon Ramsay’s Lobster Bisque, a luxurious and flavorful soup perfect for special occasions. This step-by-step guide helps you recreate a restaurant-quality dish at home.
Ingredients
Scale
- 2 x 1.5-2 lb fresh lobsters (or lobster tails + 1 lb raw lobster shells)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 sprig fresh thyme
- 1 bay leaf
- 5–6 black peppercorns
- 1/4 cup brandy or cognac
- 1 tbsp tomato paste
- 6 cups chicken stock or fish stock
- 1 tbsp all-purpose flour
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
- Fresh chives or parsley, for garnish
Instructions
- 1. Prep Lobster: Steam or boil lobsters until just cooked. Remove and dice meat; set aside. Crush shells thoroughly.
- 2. Build Flavor Base: Heat olive oil and butter in a large pot. Sauté onion, carrots, celery until softened. Add crushed lobster shells and cook until bright red and slightly caramelized (8-10 mins). Add garlic and thyme; cook 1 minute.
- 3. Deglaze: Pour in brandy; scrape up browned bits. Reduce for 2 minutes.
- 4. Simmer Stock: Stir in tomato paste; cook 2-3 minutes. Add stock, bay leaf, peppercorns. Bring to a boil, then reduce heat, cover, and simmer for 45-60 minutes.
- 5. Strain & Reduce: Strain contents through a fine-mesh sieve, pressing solids. Discard solids. Return liquid to clean pot. Reduce by 1/4 to 1/3 over medium heat.
- 6. Create Velvety Texture: In a small saucepan, melt 1 tbsp butter. Whisk in 1 tbsp flour to make a roux; cook 1-2 minutes. Gradually whisk roux into simmering lobster stock. Simmer 5-10 minutes. Stir in heavy cream; warm gently (do not boil).
- 7. Finish & Serve: Season with salt and pepper. Stir in reserved lobster meat to warm. Ladle into bowls and garnish with fresh chives or parsley.
- Prep Time: 30 mins
- Cook Time: 1 hour 30 mins