Description
Indulge in the luxurious, velvety richness of this restaurant-quality lobster bisque, a perfect copycat of the famous Ruth’s Chris version. This recipe guides you to create a deeply flavorful and creamy soup that will impress any guest.
Ingredients
- 2 lbs fresh lobster tails (or 2 whole lobsters), meat removed and shells reserved
- 4 tbsp unsalted butter, divided
- 1 large yellow onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 tbsp tomato paste
- 1/4 cup Cognac or brandy
- 1/4 cup dry sherry
- 6 cups fish stock or seafood stock
- 2 cups water (or more, as needed)
- 1 bay leaf
- 2 sprigs fresh thyme
- 4 tbsp all-purpose flour
- 1 1/2 cups heavy cream
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 tsp cayenne pepper (or more, to taste)
- 1/2 tsp paprika
- Fresh chives or parsley, for garnish
Instructions
- Step 1: Prep and Roast Lobster Shells: Preheat oven to 400°F (200°C). Break reserved lobster shells into smaller pieces. Spread on a baking sheet and roast for 15-20 minutes until bright red and fragrant.
- Step 2: Sauté Aromatics: In a large pot, melt 2 tbsp butter over medium heat. Add chopped onion, carrots, and celery. Sauté for 8-10 minutes until softened. Stir in tomato paste and cook for 2-3 minutes.
- Step 3: Deglaze: Add roasted lobster shells to the pot. Pour in Cognac and dry sherry. Bring to a simmer, scraping up browned bits from the bottom. Simmer for 2-3 minutes.
- Step 4: Simmer Stock: Add fish stock, water (to cover shells), bay leaf, and thyme. Bring to a gentle simmer, then reduce heat to low, cover, and simmer for 45-60 minutes.
- Step 5: Create Roux: In a separate small saucepan, melt remaining 2 tbsp butter over medium-low heat. Whisk in flour and cook, stirring constantly, for 2-3 minutes until a smooth, nutty-smelling paste forms.
- Step 6: Combine & Simmer: Strain lobster stock through a fine-mesh sieve into a clean pot, pressing solids. Discard solids. Bring strained stock to a gentle simmer. Gradually whisk in the prepared roux until fully incorporated and bisque thickens. Simmer gently for 10-15 minutes.
- Step 7: Blend for Smoothness: Carefully transfer bisque to a blender (in batches) or use an immersion blender. Blend until completely smooth.
- Step 8: Strain for Refinement: For ultimate silkiness, strain the blended bisque through a very fine-mesh sieve back into the clean pot.
- Step 9: Finish with Cream & Seasoning: Return bisque to low heat. Stir in heavy cream until combined and heated through (do not boil). Season with salt, pepper, cayenne, and paprika. Taste and adjust. Add reserved cooked lobster meat to warm.
- Step 10: Garnish and Serve: Ladle hot bisque into warm bowls. Garnish with fresh chives or parsley and serve immediately.
- Prep Time: 30 mins
- Cook Time: 1 hour 30 mins