Indulge in the rich flavors of a classic Lobster Bisque with this step-by-step recipe inspired by renowned chef Wolfgang Puck. This velvety soup showcases the delicate sweetness of lobster, combined with aromatic herbs and spices, resulting in a luxurious dish that will impress any seafood enthusiast. Follow these instructions to create your own gourmet Lobster Bisque at home.


. – 2 live lobsters (around 1 ½ pounds each) – 2 tablespoons olive oil – 1 large onion, finely chopped – 2 carrots, finely chopped – 2 celery stalks, finely chopped – 4 garlic cloves, minced – 2 tablespoons tomato paste – 1 cup dry white wine – 4 cups fish or seafood stock – 2 cups heavy cream – 1 bay leaf – 1 teaspoon dried thyme – ½ teaspoon paprika – Salt and pepper to taste – Fresh chives, chopped (for garnish

Step 1: Prepare the lobster

– Fill a large pot with water and bring it to a boil. Add a generous amount of salt to the water. – Plunge the live lobsters into the boiling water headfirst and cook for about 8-10 minutes until they turn bright red. – Remove the lobsters from the pot and set them aside to cool.

Step 2: Extract the lobster meat

– Once the lobsters are cool enough to handle, twist off the claws and tails. – Crack open the claws and remove the meat, setting it aside. – Cut the tail in half lengthwise and remove the meat from the shell. Chop the meat into bite-sized pieces and set aside. – Reserve the lobster shells for later use.

Step 3: Sauté the aromatic

– In a large soup pot, heat the olive oil over medium heat. – Add the chopped onion, carrots, and celery, and sauté until they begin to soften and caramelize, stirring occasionally. – Add the minced garlic and continue to cook for another minute.

Step 4: Enhance the flavor

– Stir in the tomato paste and cook for an additional 2 minutes, allowing it to blend with the vegetables. – Pour in the white wine and let it simmer until the liquid has reduced by half.

Step 5: Create the soup base

– Add the fish or seafood stock, heavy cream, bay leaf, dried thyme, and paprika to the pot. – Stir well and bring the mixture to a gentle simmer. – Add the reserved lobster shells to the pot, which will infuse the soup with more flavor. – Reduce the heat to low and let the soup simmer for about 30-40 minutes to allow the flavors to meld together.


Step 6: Strain and season

– Using a slotted spoon, remove the lobster shells and discard them. – Carefully transfer the soup mixture to a blender or use an immersion blender to puree the soup until smooth. – Strain the soup through a fine-mesh sieve to remove any solids, ensuring a velvety texture. – Season with salt and pepper to taste.

Step 7: Incorporate the lobster meat

– Return the strained soup to the pot and add the reserved lobster meat. – Gently simmer for an additional 5 minutes, allowing the lobster meat to cook through.

Step 8: Serve and garnish

– Ladle the hot lobster bisque into bowls. – Garnish with a sprinkle of fresh chives on top. – Serve alongside crusty bread or toasted crostini for a delightful meal.


With this recipe, you can recreate

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