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Our Lobster Bisque is thickened with a brown butter roux that gives it an amazingly rich flavor!
If you’ve been following along here at A Family Feast, then you know we’ve been sharing all sorts of delicious lobster recipes all week long. I think we’ve saved the best for last with this dreamy, creamy Lobster Bisque recipe!
Our Lobster Bisque is very thick and rich – so a small cup is plenty for a serving.
What is Lobster Bisque?
According to Wikipedia, a bisque is a French soup based on a strained broth made from crustaceans, such as lobster. Originally, bisques were made specifically as a way to cook with imperfect crustaceans not good enough to sell whole at local markets.
The name “bisque” is believed to have been derived from the Bay of Biscay, located off the coast of France and Spain. But it could also be attributed to the term bis cuites which means “twice cooked” in French. (And yes – bis cuites is also the origin of both biscuits and biscotti.)
How do you make Lobster Bisque?
We started with our homemade lobster stock (see that recipe here) that was thickened with a brown roux.
A roux is essentially a mixture of butter and flour that is combined and cooked until the raw flour taste is gone. Then roux is added to cream, milk and other liquids as a thickener for soups and sauces.
In the case of our Lobster Bisque, we allowed the roux to brown and caramelize, which helps give the lobster stock deep, delicious flavor as it thickens the finished soup. Heavy cream and butter, plus bite-sized pieces of lobster and chopped fresh chives, really finish things off.
Lobster Bisque is often considered a delicacy…it’s absolutely luxurious and wonderful to eat!
You may enjoy our other Lobster Recipes:
- Surf and Turf
- Lobster Newberg
- Lobster Mac and Cheese
- Lobster Sambuca Over Fettuccini
- Lobster Corn Chowder
1 quart lobster stock, see recipe here
6 tablespoons butter, divided
6 tablespoons all-purpose flour
2 cups heavy cream
Lobster meat from two medium-sized cooked lobsters, about ½ to ¾ pounds of lobster meat cut up into bite sized pieces
Chopped chives, for garnish
Place the lobster stock in a 2-quart sauce pan and heat to just short of boiling.
While stock is heating, in a small saute pan, melt 4 tablespoons of butter then add 6 tablespoons of flour and cook over medium low until the roux is brown (chestnut color).
Whisk the hot roux into the hot stock to combine.
Add the cream and whisk again and heat just to hot then remove from heat.
In another small saute pan, melt remaining two tablespoons of butter over medium heat and add the cut up cooked lobster meat and saute just to heat through.
To serve, place the bisque in a cup or bowl and place some of the cooked lobster in and over the top.
Garnish with chives.
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