When it comes to luxurious, creamy, and richly flavored soups, few dishes can compare to a well-made lobster bisque. This classic French dish has been perfected by Red Lobster, offering a divine balance of tender lobster, aromatic vegetables, and a velvety texture that’s simply irresistible.
In this blog, we’ll guide you through recreating the Red Lobster Bisque at home, ensuring you capture all the decadent flavors and aromas of this gourmet treat.
What so Special About Red Lobster Bisque?
Red Lobster Bisque is a culinary masterpiece, celebrated for its luxurious texture and rich, seafood flavor. What makes it special is the meticulous process of simmering fresh lobster with aromatic vegetables and herbs, creating a deeply flavored broth.
The bisque is then thickened with a velvety roux and finished with cream, resulting in a smooth, decadent soup. The final touch of tender lobster meat elevates the dish, making it a favorite for those seeking an indulgent, restaurant-quality experience in the comfort of their own home.
Ingredients for Red Lobster Bisque Recipe
For the Court Bouillon
- 1 gallon (3.78 l) Water, cold
- 4 oz. (118 ml) White Vinegar or White Wine, dry
- ½ oz. (14 g) Kosher Salt
- 4 oz. (114 g) Onion, roughly chopped
- 2 oz. (57 g) Carrot, washed and roughly chopped
- 2 oz. (57 g) Celery, roughly chopped
- 2 cloves Garlic, peeled
- 1 Sachet (4 sprigs thyme, 6 parsley stems, 1 bay leaf, and 12 peppercorns)
For the Bisque
- 2 whole Lobsters, 1 – 1 ½ lbs. (453–680 g) each
- 8 oz. (227 g) Butter, unsalted
- 8 oz. (227 g) All-Purpose Flour
- 32 oz. (946 ml) Fish Stock or Seafood Stock
Equipment & Tools Required
- Stock pot and Sauté pan
- Medium sauce pot
- Immersion blender
- Tongs, Ladle, and Whisk
- Knife and cutting board
Preparation Time: 30 minutes
Cooking Time: 1 hour 30 minutes
Recipe for Red Lobster Lobster Bisque
Step-01: Preparing the Lobster and Court Bouillon
- If using live lobsters, humanely kill and separate the legs, claws, and tails from the main body. Set the bodies aside.
- In a large stock pot over high heat, add blended oil. Once hot, add onions and carrots, cooking for about 2 minutes.
- Stir in tomato paste until all vegetables are evenly coated.
- Deglaze with white wine, then add the lobster bodies and scraps to the pot.
- Add water and sachet of herbs, reduce the heat to medium, and let it simmer for 30 minutes.
2. Cooking the Lobster
- Once the stock comes to a boil, add the lobster claws and legs. Cook until done, then remove from the stock and let them cool.
- Once cooled, extract the meat from the shells, chop into bite-sized pieces, and store them in a cooler for garnish.
3. Making the Velouté
- In a medium sauce pot, melt butter over medium heat and stir in the flour until fully incorporated. Cook for 5 minutes, creating a blonde roux.
- Gradually add fish stock, stirring vigorously until the roux is fully blended into the stock. Let it simmer for 20 minutes, stirring frequently until you achieve a thick velouté.
4. Preparing the Lobster Tails
In a sauté pan, melt some butter over high heat. Sauté the lobster tails, seasoning with salt. Turn over, deglaze with white wine and lemon juice, and cook until done. Set aside to cool, then chop into bite-sized pieces and store in a cooler.
5. Finishing the Bisque
- After simmering, remove the lobster bodies from the heat and discard the sachet. Use an immersion blender to pulverize the lobster bodies into small pieces.
- Line a China cap or conical strainer with cheesecloth and strain the liquid, discarding the solids. Return the strained liquid to the pot and bring it to a simmer over medium heat.
- Flambé some brandy and pour it into the simmering stock. Stir in the velouté, then add hot heavy cream, whisking until fully incorporated.
- Strain the bisque through a chinois for a final time, ensuring a smooth, creamy texture.
6. Serving
Serve the bisque hot, garnished with the reserved lobster meat. Pair it with a crisp Chardonnay or Sauvignon Blanc to enhance the bisque’s rich, buttery flavor.
Creative Serving Ideas for Red Lobster Bisque
1. Mini Bread Bowls: Serve the bisque in mini sourdough bread bowls. Hollow out small rolls, fill them with the bisque, and garnish with a sprinkle of fresh herbs or lobster meat.
2. Lobster Bisque Shots: For a chic appetizer at a cocktail party, serve the bisque in shot glasses with a small skewer of lobster meat and a drizzle of crème fraîche on top.
3. Pastry-Topped Bisque: Create a dramatic presentation by covering the bisque in an oven-safe bowl with a puff pastry lid. Bake until the pastry is golden and crisp, then break through the pastry to enjoy the soup beneath.
4. Bisque in a Seafood Tower: Present the bisque as part of a seafood tower. Serve in a small bowl placed in the center of the tower, surrounded by chilled shrimp, oysters, and crab claws.
5. Lobster Bisque Tartlets: Pour the bisque into pre-baked tart shells and top with a small piece of sautéed lobster and a sprig of fresh dill for an elegant starter.
6. Bisque-Infused Risotto: Use the lobster bisque as a base for a rich and creamy risotto. Stir in cooked Arborio rice and garnish with lobster chunks and a touch of lemon zest.
7. Bisque with Grilled Cheese Dippers: Pair the bisque with mini grilled cheese sandwiches made with lobster-infused butter. The crispy, cheesy dippers are perfect for soaking up the creamy bisque.
8. Lobster Bisque in Martini Glasses: Serve the bisque in martini glasses for a stylish presentation. Garnish with a lobster claw draped over the rim and a sprinkle of chives.
9. Bisque with Crème Fraîche Swirls: Serve the bisque in bowls with a swirl of crème fraîche and a sprinkle of paprika. Add a lobster claw or tail as an eye-catching garnish.
10. Bisque in Puff Pastry Cups: Fill puff pastry cups with the lobster bisque and top with a small piece of butter-poached lobster. This bite-sized presentation is perfect for a fancy brunch or hors d’oeuvre.
URRecipe Community Tips on Red Lobster Bisque Recipe
1. Choose Fresh Lobster: For the best flavor, opt for live lobsters or the freshest lobsters you can find. The freshness of the lobster will significantly impact the bisque’s overall taste.
2. Humanely Kill the Lobster: If using live lobster, ensure you kill it humanely by quickly piercing the brain with a sharp knife. This step is important for ethical cooking practices and maintaining the lobster’s quality.
3. Don’t Skip the Court Bouillon: The court bouillon (flavored cooking liquid) adds depth to your bisque. Use high-quality wine and fresh vegetables to enhance the flavor of the stock.
4. Cook the Roux Properly: When making the blonde roux, keep an eye on the color. Cooking the roux for just the right amount of time (until it’s lightly golden) ensures a smooth, flavorful base for the bisque.
5. Deglaze with Wine: Don’t skip the step of deglazing the pan with white wine. This not only lifts the caramelized flavors from the pan but also adds acidity and complexity to the bisque.
6. Strain the Bisque Thoroughly: To achieve the silky texture characteristic of a good bisque, strain the liquid through a chinois or fine mesh sieve after blending. This removes any remaining solids and ensures a smooth finish.
7. Flambé Safely: When flambéing the brandy, be sure to do it in a safe, controlled manner. Use a long match or lighter, and keep a lid nearby to extinguish the flames if necessary.
8. Pulverize in Batches: If using an immersion blender to pulverize the lobster bodies, work in small batches. This will ensure a consistent texture and prevent overloading the blender.
9. Enhance with Extra Lobster Bodies: The more lobster bodies you use, the richer your bisque will be. If possible, add extra bodies to the stock for an intensified lobster flavor.
10. Serve Immediately: Bisque is best served fresh. If you need to prepare it in advance, stop just before adding the cream and refrigerate the stock. Reheat gently, add the cream, and serve immediately to maintain the dish’s luxurious texture.
How to Store and Reheat Leftover Red Lobster Bisque?
To store leftover Red Lobster Bisque, cool it completely, then transfer it to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.
To reheat, gently warm the bisque on the stovetop over low heat, stirring frequently. If frozen, thaw in the refrigerator overnight before reheating. Avoid boiling to maintain its creamy texture.
Red Lobster Bisque Recipe
Ingredients
- 1 gallon 3.78 l Water, cold
- 4 oz. 118 ml White Vinegar or White Wine, dry
- ½ oz. 14 g Kosher Salt
- 4 oz. 114 g Onion, roughly chopped
- 2 oz. 57 g Carrot, washed and roughly chopped
- 2 oz. 57 g Celery, roughly chopped
- 2 cloves Garlic peeled
- 1 Sachet 4 sprigs thyme, 6 parsley stems, 1 bay leaf, and 12 peppercorns
- 2 whole Lobsters 1 – 1 ½ lbs. (453–680 g) each
- 8 oz. 227 g Butter, unsalted
- 8 oz. 227 g All-Purpose Flour
- 32 oz. 946 ml Fish Stock or Seafood Stock
Instructions
- If using live lobsters, humanely kill and separate the legs, claws, and tails from the main body. Set the bodies aside.
- In a large stock pot over high heat, add blended oil. Once hot, add onions and carrots, cooking for about 2 minutes.
- Stir in tomato paste until all vegetables are evenly coated.
- Deglaze with white wine, then add the lobster bodies and scraps to the pot.
- Add water and sachet of herbs, reduce the heat to medium, and let it simmer for 30 minutes.
- Once the stock comes to a boil, add the lobster claws and legs. Cook until done, then remove from the stock and let them cool.
- Once cooled, extract the meat from the shells, chop into bite-sized pieces, and store them in a cooler for garnish.
- In a medium sauce pot, melt butter over medium heat and stir in the flour until fully incorporated. Cook for 5 minutes, creating a blonde roux.
- Gradually add fish stock, stirring vigorously until the roux is fully blended into the stock. Let it simmer for 20 minutes, stirring frequently until you achieve a thick velouté.
- In a sauté pan, melt some butter over high heat. Sauté the lobster tails, seasoning with salt. Turn over, deglaze with white wine and lemon juice, and cook until done. Set aside to cool, then chop into bite-sized pieces and store in a cooler.
- After simmering, remove the lobster bodies from the heat and discard the sachet. Use an immersion blender to pulverize the lobster bodies into small pieces.
- Line a China cap or conical strainer with cheesecloth and strain the liquid, discarding the solids. Return the strained liquid to the pot and bring it to a simmer over medium heat.
- Flambé some brandy and pour it into the simmering stock. Stir in the velouté, then add hot heavy cream, whisking until fully incorporated.
- Strain the bisque through a chinois for a final time, ensuring a smooth, creamy texture.
- Serve the bisque hot, garnished with the reserved lobster meat. Pair it with a crisp Chardonnay or Sauvignon Blanc to enhance the bisque’s rich, buttery flavor.
Video
Notes
Common queries on Red Lobster Bisque Recipe
These commonly asked questions and their short answers will give you an better understanding of this Red Lobster Bisque Recipe
1. What is lobster bisque made of?
Lobster bisque is a rich and creamy soup made with lobster, butter, flour, seafood stock, and heavy cream. The soup is flavored with aromatic vegetables, herbs, wine, and a touch of brandy.
2. What are the ingredients of bisque?
A classic bisque typically includes seafood (such as lobster, crab, or shrimp), butter, flour (to make a roux), seafood stock, heavy cream, wine, and aromatics like onion, garlic, celery, carrots, and a bouquet garni (a bundle of herbs).
3. Why is lobster bisque red?
Lobster bisque gets its reddish hue from the addition of tomato paste and the natural color of the lobster shells, which release pigments when cooked. The vibrant color is further enhanced by cooking the shells with the vegetables and stock.
4. Can I use frozen lobster for this bisque?
Yes, you can use frozen lobster. Just make sure to thaw it completely before starting the recipe. Fresh lobster will give you the best flavor, but frozen can be a convenient alternative.
5. How do I make the bisque smooth?
To achieve a smooth texture, blend the bisque using an immersion blender or regular blender, and then strain it through a fine mesh sieve or chinois to remove any remaining solids.
6. Can I make lobster bisque ahead of time?
Yes, you can prepare the bisque in advance. If making it ahead of time, stop before adding the cream and store the stock in the refrigerator. Reheat gently, add the cream, and serve fresh.
7. Is it possible to freeze lobster bisque?
You can freeze lobster bisque, but it’s best to freeze it before adding the cream. When reheating, add the cream after the bisque has thawed and is heated through to maintain the creamy texture.
8. Can I substitute the lobster with other seafood?
Yes, this recipe can be adapted to use other seafood like shrimp or crab. The cooking process remains the same, but the flavor will vary depending on the seafood used.
9. What type of wine is best for lobster bisque?
A dry white wine, such as Chardonnay or Sauvignon Blanc, is ideal for deglazing and adding depth to the bisque. These wines complement the richness of the lobster and the creaminess of the soup.
10. How can I enhance the flavor of my lobster bisque?
To enhance the flavor, use the freshest lobster possible and include extra lobster bodies in the stock. Don’t skip the brandy flambé step, as it adds a unique depth of flavor. Additionally, simmer the bisque slowly to allow the flavors to fully develop.
Recreating Red Lobster’s iconic bisque at home is an endeavor that rewards you with a dish of unparalleled richness and depth. While it may take some time and effort, the result is a decadent seafood bisque that rivals any restaurant offering.
Enjoy this elegant soup as a starter for a special dinner or a luxurious main course on a chilly evening. Your taste buds will thank you!
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Super delicious
Thanks