If you’re looking to elevate your next dinner or special occasion, look no further than lobster bisque. This rich, creamy soup is a perfect way to impress your guests or treat yourself to a luxurious meal. Full of tender lobster meat and a velvety, flavorful broth, lobster bisque is a dish that exudes comfort and sophistication all in one.
The foundation of any great lobster bisque is the lobster stock, which is made by simmering lobster shells, aromatic vegetables like carrots, celery, and onion, and a touch of herbs. This slow simmer infuses the stock with deep, oceanic flavors, which are then brought together with heavy cream to create that signature creamy texture. The bisque’s delicate, rich flavor comes from the addition of lobster meat, usually finely chopped or pureed, which adds a luxurious, buttery taste.
To start making your bisque, the lobster is usually boiled, and the meat is removed from the shells. The shells are then sautéed with butter and garlic, adding depth to the flavor. The stock is created by simmering these shells with white wine, tomato paste, and a few other key ingredients. Once the stock is ready, it’s strained, and the bisque is brought together by adding the cream and lobster meat.
While traditional lobster bisque can take some time to prepare, the end result is more than worth it. The smooth, silky texture combined with the sweetness of the lobster meat makes every spoonful a delightful indulgence. Garnishing the soup with a drizzle of sherry or a sprinkle of fresh parsley enhances the flavors even more, offering a beautiful finishing touch.
Lobster bisque is perfect for a special appetizer, paired with a crisp green salad or crusty bread. It’s a timeless recipe that never goes out of style and is sure to impress anyone who takes a bite.
Ingredients
- 2 lobster
- 4 cups seafood stock
- 1/2 cup heavy cream
- 1/4 cup butter
- 1 carrot finely chopped
- 1 celery stalk finely chopped
- onion small, finely chopped
- 2 Garlic cloves minced
- 1/4 cup tomato paste
- 1/4 cup brandy
- 1 tsp paprika
- 1/2 tsp thyme dried
- 1 bay leaf
- Salt and pepper to taste
- parsley chopped fresh for garnish
Instructions
- Bring a large pot of water to a boil. Add the lobsters and cook for 8-10 minutes. Remove the lobsters from the pot and let them cool. Once cool enough to handle, remove the meat from the shells and chop into bite-sized pieces.
- In a large pot, melt the butter over medium heat. Add the carrot, celery, onion, and garlic. Cook until the vegetables are tender, about 5 minutes.
- Stir in the tomato paste, paprika, dried thyme, and bay leaf. Cook for 2 minutes.
- Add the brandy and cook until the liquid has almost evaporated, about 2 minutes.
- Pour in the seafood stock and bring to a simmer. Cook for 20 minutes.
- Remove the bay leaf from the pot. Use an immersion blender or transfer the soup to a blender and blend until smooth.
- Return the soup to the pot and stir in the heavy cream and chopped lobster meat. Cook for an additional 5 minutes to heat through.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped fresh parsley.
Nutrition
Honestly, I felt it was missing something. Maybe a dash of lemon? Still, not bad.
W0w this is like a fancy resturant dish. Might try for my anniversary dinner. 🥂
Sounds delicious! Perfect for a special occasion. Enjoy your anniversary! 🥂
Does it really take that long? Cooking lobster is quite a hassle. I just want something quick and easy.
I hate seafood, but my husband loved it! He ate the whole pot himself.
I’m with you on the seafood hate! But glad hubby loved it! Maybe I should try a land version of bisque?
Why would anyone like seafood?? That stuff smells terrible! I’m surprised he ate it all!
It was okay but honestly, I’ve had better. The brandy kinda overpowered the taste for me.
I understand what you mean! Sometimes the brandy can be a bit too much. Maybe try reducing it next time? I love a good bisque otherwise.
What are you talking about? The brandy makes it fancy! Maybe you just don’t know what good bisque is…
Just made this for the first time and it was a disaster. I blended the soup too long and it turned into paste! 😭
This was soooo good!!! But I used shrimp instead of lobster ’cause I’m allergic. Still turned out great!
Simple and delicious! I added a squeeze of lemon at the end and it was perfect! 🍋
This lobster bisque is absolutely divine! Rich and creamy, just the way I like it. Will definitely make again!
This bisque was to die for! So creamy and rich, just perfect for a special occasion. Will definitely make again.
Wow, what a fancy soup! I felt like a chef making this, but it’s really not that hard!
Nice recipe! But the ingredients are a bit too fancy for me, can I use regular shrimp instead?
You can definitely use regular shrimp! It won’t be the same, but it’ll still be delish!
I used canned stock instead of seafood stock. Is that a crime? 😅 Anyway, it was still ok.
2 lobsters only? For my big family? lol, I had to double the recipe! It turned out great!
Lobster is too expensive to waste on soup! I’d rather have it grilled. Just my opinion.
I get what you’re saying, but lobster bisque is like a fancy treat! It’s not everyday you get to enjoy such a rich flavor. Just my take!
This bisque is absolutely amazing! Taste like fine dining at home. 🍽️
Why do people always cook with cream? Couldn’t I just use water? Feels too fancy with all these steps.
I followed the recipe but my soup came out too thick. Is it supposed to be that way? 🤔
Not that good. Tasted kinda weird. Maybe too much tomato paste? 😕
Good, but my kids didn’t like it. Too fancy for them or what? Next time: mac and cheese!
I get it! Kids can be picky. Mac and cheese is always a hit! 😊
I found this recipe a bit complicated… Do I really need brandy? Could I just use broth instead?
I tried it but it was too salty for my taste. Maybe I added too much salt? I’ll try it again with less seasoning.
Easiest recipe ever! Cooking lobsters was the hardest part, and my kids loved it!
Did I miss the part where it tells you how to catch the lobsters? Lol! What if I just buy them?
Haha, yeah, just buy them! It’s way easier, trust me. Catching lobsters sounds hard!
But aren’t lobsters expensive? Buying them might break the bank! Just catch ’em if you can.
Followed the recipe but seems a bit too salty. Maybe less butter next time?
I didn’t have brandy, so I used wine. Is that okay? It still tastes bomb!
Yum! I made it last night, but I think I forgot the thyme. Whoops 😂.
This was a fail for me. The lobsters were overcooked and everything tasted off. Maybe I did something wrong?
Sorry to hear that! Overcooking lobsters is easy to do. Maybe try a timer next time?
I dunno, but lobster is expensive! You should’ve at least sued the recipe! 😂
My family gone love this!! MMMM, so luxurious!! 🦞❤
I followed the recipe but my soup came out too runny. What did I do wrong?
So much effort for a soup, not sure it’s worth it. I’ll stick to canned soup.
But why go through all this when you can just heat a can? Every soup taste the same to me.
Canned soup is so boring! This lobster bisque sounds amazing. Worth every bit of effort! 🦞
Yummy!! I added a lil extra garlic – can’t never go wrong with that!!!
Why do you need brandy? Seems strange. Can I substitute it with something? Anyone tried without it?
You can definitely leave out the brandy. It adds depth, but I’ve seen some folks just use a splash of lemon juice for acidity instead. Works just as well, trust me!
I don’t have time to boil lobsters. Used shrimp instead. It was still good, but not like traditional bisque.
Yum!!! I doubled the recipe and it was all gone in no time. My family loved it!
This bisque was amazing! So rich and creamy, a perfect restaurant-quality dish at home. Definitely a keeper! 🌊🦞
I totally agree! It does taste like a restaurant dish! I made it last weekend and my family loved it too. 😍
Lobster bisque is fancy!!! I made it for my girlfriend and she loved it. Super impressed with myself!
That’s awesome! Lobster bisque is my favorite! Your girlfriend must have been so impressed.
Really? Lobster bisque seems complicated. How did you make it taste good?
This bisque is absolutely delicious! Perfect for a fancy dinner. 10/10 would recommend!
Absolutely loved this recipe! The flavors are amazing and it tastes just like the lobster bisque from my favorite restaurant.
I’m so glad you loved it! I always thought bisque would be too complicated, but this one is simple enough to follow.
Honestly, I think it’s overrated. Lobster bisque is just fancy tomato soup, isn’t it? But hey, if you like it.
Why is everyone raving about this bisque? It just tastes like soup. Not worth the effort if you ask me.
Lobster is too expensive for me. I used crab instead, still turned out good though!
More like lobster flop!🙄
This bisque turned out amazing! Tastes just like what I had at that fancy restaurant last summer.
So glad to hear that! It’s always nice when you can recreate a restaurant dish at home. What did you serve it with?
I dunno, sounds a bit complicated for a bisque. I mean, who has brandy just lying around? Can’t you just use some wine instead?
Why use lobster when you can just use crab? Sounds better to me.
Crab is good, but lobster has a unique flavor. You can’t replicate that! 🦞
Why complicate it? Crab’s way easier to deal with than lobsters. Just saying.
Dude, this bisque is my new go-to recipe for impressing dates! 👍
I was short on ingredients and used chicken stock and it still came out tasty. Who knew? 🌟
Your cooking times seem off. 8-10 minutes for lobsters? That’s not enough.
This was my first time cooking lobster. I was soooo nervous but it turned out great, thanks!
It can be tricky, but I’m just not a fan of seafood. Lobsters freak me out, honestly.
Congrats on your first lobster! Sounds like you nailed it. Lobster Bisque is such a fancy dish, I’m impressed!
It’s soup, not stew! Seems like way too much work to be honest.
So rich and creamy! Perfect for a special dinner. Loved it!!
Absolutely! This bisque is a real treat for the tastebuds. I can’t wait to try this recipe myself!
Can I skip the brandy? Don’t wanna buy a whole bottle just for this.
I followed the recipe but it came out bland. Maybe I should’ve used more spices? 🤔
So easy and flavorful! I can’t believe I made this at home! 😍
Lobster bisque yum! I just used canned soup and added lobster… close enough 😄
This lobster bisque is amazing! So rich and creamy, my family loved it!
I tried this recipe, but it was too salty for my taste. Maybe I added too much stock?
Does anyone know if I can make this without brandy? I’m under 21.
I thought it would be better. Not bad, but I’ve had better bisque.
Yummmm! This recipe is a keeper! Will make again!
So glad you loved it! It’s my favorite too! Perfect for special occasions.
Lobster is too expensive! You could just use crab, right?
yeah, soup is nice but also very messy to eat… so many bowls dirty, so not worth the cleanup
Five stars, no notes. The parsley garnish is the move—makes it look like a restaurant bowl.
I don’t have an immersion blender so I used a regular blender in batches. It splattered a bit (learned my lesson: let it cool slightly). Still came out smooth and restaurant-ish.
Lobster soup?? I thought we were making lobster stew! What’s the diff?
Yum! But I could really taste the brandy, maybe cut back next time.
I followed it exactly and the flavor was super deep. Only complaint: next time I’ll blend a bit longer for extra smoothness.
I used shrimp instead of lobster, turned out fine. Same recipe, right?
Looks fancy! But can I use shrimp instead of lobster? I ain’t got the budget for lobsters.
Yeah, you can totally use shrimp! It’s gonna taste different, but it’ll still be delish. Just make sure to cook the shrimp right, like don’t overdo it! 😊
Seemed too much work for soup… and honestly I didn’t taste much lobster compared to how expensive the lobster was. Next time I’d use more meat or a stronger stock.
Yeah… I made this and felt the same. For the price of lobster, I wanted more “lobster-forward” flavor. I now use extra shells/heads in the stock or add more meat at the blending step.
Totally get that—bisque can feel like a whole project. I agree the lobster flavor can get lost if the stock is too dominant. Next time, I’d go heavier on the meat or even reduce the stock a bit for a punchier taste.
Not sure if I did Step 6 wrong? I blended it, but it wasn’t as silky as I thought. Still tasty, just thicker and a bit gritty from the veg even after blending.
I hate seafood! But my husband loves it, so I gave this a try and actually enjoyed it. Go figure! 😄
I was worried about blending it without straining, but it came out nice and silky. Cream + lobster at the end heated through perfectly. Would absolutely make again for guests.
This makes me feel so much better—I’d been worried about getting it silky without straining too. Glad it worked out for you! 🦞
I’ve done bisque before and I always end up straining anyway… but if an immersion blender makes it silky, I might skip that step next time. How long did you blend?
I love thyme and bay leaf, but I think the tomato paste quantity might be a lot—gave mine a slightly tangy note. Still edible, just not the classic I expected.
Five stars!! I used frozen lobster and it worked though. Also I accidentally forgot the bay leaf and it was still really good lol. Easy and fancy.
Love this! The lobster bisque vibe is so fancy, but your notes make it seem totally doable. Frozen lobster is a game changer too 🔥
Lobster is too expensive for me! I used crab instead and it still turned out delicious! 💖
I’m skeptical about using only 1/2 cup cream. For me lobster bisque needs more richness, but maybe the butter + blending makes up for it. Worth a try.
I get your point—1/2 cup cream sounds light. But with 1/4 cup butter and blending, it’ll feel richer than the measurement suggests. I’d taste before serving and add a splash if needed.
This sounds ridiculously luxurious. The brandy step is such a nice touch—added depth without being too sweet. I’m drooling.
Made it for dinner and it came out super creamy. Only thing: 2 lobster felt a bit much for 4 cups stock, but maybe I had smaller lobsters? Still tasted great.
Brandy for 2 minutes feels a little short to me. Like, wouldn’t it leave an alcohol note? Still, paprika + thyme is a great combo.
8-10 minutes for lobsters—mine came out slightly overcooked, like chewy. Maybe my lobsters were smaller or I boiled longer. Flavor of the bisque was still really good.
WTF is brandy for? I thought this was a cooking recipe, not a drinking game! Just use some water or chicken broth instead.
Idk, sounds weird to me. How can a drink make the soup better? Just seems unnecessary, I wouldn’t use it.
Brandy adds a depth of flavor that you can’t just replicate with water. It’s not just for drinking! Try it and you’ll see.
Took me WAY too long to make! I don’t think it’s worth the effort.
Easy recipe, but I can’t believe you gotta buy lobsters! That’s crazy expensive!
I dunno, I tried making it but it just turned out kinda bland. Maybe I missed a step? Not sure if it’s worth the effort.
Made this for dinner and it tasted super luxurious. The brandy step is key—smells amazing while it cooks down. I used a little extra paprika and it was perfect.
Honestly I expected it to be harder. The steps are straightforward, and the immersion blender makes it so smooth. My only change: I added a pinch of cayenne for heat.
This lobster bisque is divine! Perfectly creamy and the lobster flavor is out of this world. My family loved it!
My immersion blender turned it into foam lol. Tasted good, but I think I blended too long. Next time I’ll be more careful.
Why are we cooking lobster in water if we’re just going to blend everything anyway? Seems like extra work. I guess the flavor matters though.
Looks good but “2 lobster” is kinda vague. Small? Medium? Also my immersion blender died so I had to use a regular blender—it was loud and a bit scary. Still tasty!
This lobster bisque is to die for! Incredible flavor. Definitely a 5 star!
I totally agree! This bisque is the best I’ve ever tried. The flavor just bursts in your mouth!
looks great, but I’ve never cooked lobster before. Is it really worth the hassle?
What are seafood stock?? So confused. Just use chicken broth???
Seafood stock is made from fish bones, shells, and vegetables. It’s kinda different from chicken broth. But if you’re confused, you can use chicken broth for sure, it just won’t taste the same. 😊
Why not just use chicken broth? Seafood stock sounds all fancy but it’s just soup, right?
One lobster for this much stock seems low… like where’s the seafood flavor coming from? Mine tasted more like seasoned broth than bisque.
I get what you mean. I’ve always thought the lobster meat would need to be the main driver. With 4 cups stock for 2 lobsters, it’s still pretty mild if the shells/meat aren’t super flavorful.
This is one of those recipes where the ingredient list looks fancy but it actually works. I like that it uses seafood stock instead of fish sauce or whatever. Great balance.
Made it for guests and it disappeared fast. I had to simmer a bit longer because my stock was salty, but the flavor was still super balanced. Great instructions too.
Love hearing that—“disappeared fast” is the best compliment 😂 I’m glad the flavor stayed balanced even with salty stock! What did you serve it with?
Used a cheaper lobster (frozen) and still came out good. Didn’t “almost evaporate” the brandy as much, but it was fine.
Nice! I always worry lobster bisque gets “too fancy” with cost. Frozen sounds like a solid way to save money—glad it still worked.
I do basically the same, but I think the brandy cooks off more for the alcohol flavor. Your “fine” makes me feel better though 😂
1 tsp paprika feels like not enough? I used smoked paprika and it was like BAM in a good way. Also my parsley garnish was ugly lol but taste covered it.
Way too salty for me at first. Next time I’ll salt lightly and taste more during simmering. Other than that, rich and creamy—definitely a keeper.
This lobster bisque is absolutely fabulous! The flavors are incredible, and it felt like I was dining in a fancy restaurant. Thank you for sharing!
Honestly, my grandma’s bisque is way better. Sorry! Your recipe is okay, but nah.
I get it, grandma’s recipes have that special touch. But this bisque is pretty good too, don’t you think?
Nah, you just don’t know good bisque! My mom’s was tastier 🦞😋
Salt and pepper to taste = the hardest part for me 😅 I used seafood stock that was already salty, so I started light and added more slowly. Worked.
My soup came out kinda thick and not super smooth. I think I blended too little. The flavor was great though—lobster is lobster.
Pretty solid recipe. My only tweak was I cooked the veggies a little longer because I like them super soft, but overall the timing worked. Cream at the end made it really velvety.
Good to hear! I always worry about overcooking the veggies in bisque, but super soft makes sense—especially blended smooth. The cream at the end is definitely the move for that velvety texture.
I tried something similar, but I think my brandy never really “evaporated”… maybe I boiled it too hard? Either way it tasted great. Next time I’ll blend longer so it’s extra smooth like yours.
This is *so* rich and luxurious. I followed it exactly and the flavor is super deep—brandy step is a game changer. Next time I’ll add a pinch of cayenne for a little kick.
Yesss! The brandy really does make it taste restaurant-level. I also love adding a tiny bit of cayenne—just enough to warm it up.
Whoa, 8-10 minutes to cook lobster in boiling water—mine turned out perfect. Used extra parsley and it looked fancy. Five stars.
Made this for dinner last night—so rich and comforting. The brandy step smelled amazing, and blending it smooth made it feel fancy. I added a pinch of cayenne too and it was perfect.
Absolutely delicious! I added some cayenne pepper for a kick and it was a hit! Thanks for sharing!
Sounds amazing! I love the idea of adding cayenne pepper! I’ll try that next time. 👍
My grandma makes something similar and it never includes brandy or tomato paste! This is so weird to me.
I followed every step but mine ended up tasting kinda bland. Maybe I needed more spices?
This bisque is AMAZING! So creamy and flavorful, I could eat it every day!
I’m skeptical about only 1/4 cup butter with all that cream and stock. Mine turned out a bit thin, so I reduced it at the end for a thicker texture.
Not sure about the brandy step. I did it and the smell was strong, but then it mellowed. Texture was good though—would make again, just maybe reduce brandy.
Lobster, butter, cream… what’s not to love?!! Making this for the holidays!
Seems a bit complicated… 8-10 mins for lobster? Is that enough time? I cook mine way longer usually.
A-M-A-Z-I-N-G! I felt like a chef in a fancy restaurant. Will make again for sure! ☺️
So glad to hear that! This recipe really brings out the chef in all of us! 🍽️
Sounds fancy, but don’t you think it’s a bit too complicated? Like, who has time for all those steps? 🤔
I tried adding cream at the end like the recipe says and it didn’t split. Good instructions. Will definitely make again.
Not gonna lie, I burnt the butter once and panicked 😂 But after turning the heat down and redoing step 2, it came together. Smelled amazing.
I dunno… it was ok but something felt off. I followed the recipe exactly, but it didn’t taste like the one I had at that seafood place. Maybe I needed better lobster?
Idk, maybe lobster from the supermarket ain’t the same as a fancy restaurant? It’s all about the vibe, right?
I think you might need fresher ingredients! Lobster is key to that flavor. Maybe try a local fish market next time?
Just okay. It was too rich for my taste, could’ve used more veggies or something.
I totally get that! It’s super creamy, but you could definitely toss in some more veggies to balance it out. Maybe some zucchini or spinach next time?
I love lobster bisque but I’m always nervous about the blender step. Immersion blender would save me from the mess—nice.
My first time doing this and it turned out… kinda soup? Like it tasted good but was thinner than I expected.
Ah congrats on your first lobster bisque! “Kinda soup” sounds normal-ish—bisque can be thicker or thinner depending on how much it reduces and how well it gets blended. Next time, simmer a few extra minutes or reduce the stock a bit before adding cream.
Not gonna lie, I messed up and forgot to remove the bay leaf before blending 😬. Luckily I strained it afterward. Still tasted good, but yeah—do not do that.
Haha, been there 😅 I’m glad straining saved you. Bay leaf sneaks up on people.
Not bad. I dont like my soup chunky. Too much lobster pieces!
5 stars for sure! I even added a little more garlic. Soo good!!!
More garlic? Really? I think that’s too much for a bisque. Don’t you want to taste the lobster? 🤔
I love garlic too! It really brings out the flavor. Great choice! 😍
The cooking time felt a little tight for the veggies—mine took closer to 8 minutes to get tender. Also, blending hot soup makes me nervous, but it turned out smooth.
I’m skeptical about using tomato paste in bisque. It kinda reminds me of marinara vibes, but in a good way? lol
Yummy! My family loved it! Will make again next week! 🙂
The brandy part… I was scared it would taste boozy, but it mostly cooks off. Left a nice depth though. Would 100% make again for guests.
Not gonna lie, I’m skeptical about immersion blending everything. Some people over-blend and it gets gummy. Might be fine though.
Wow, this sounds ridiculously rich. The brandy step is genius—makes it taste way fancier than my usual soups.
Totally agree—brandy really elevates it. I did the same and it tasted like restaurant bisque, not “just soup.”
Brandy step IS fancy 😅 My only question: do you reduce it longer than 2 minutes? Mine sometimes tastes a little boozy if I don’t.
Solid recipe, but 2 lobsters for 4 cups stock feels a bit light unless they’re large. Mine was still good, just more “bisque-ish” than super chunky.
Not bad, but 2 lobsters for only 4 cups stock feels a little light. I added extra lobster and it improved a lot.
I’m curious—did you adjust the stock amount too, or just add more lobster and keep the same 4 cups?
Good point! I always felt like 4 cups stock can thin it out. Extra lobster definitely makes it richer—glad it worked for you.
Looks great but I can’t justify the cost of lobster for a weeknight dinner. Maybe on holidays.
Lobster bisque without straining? I feel like it might be a bit chunky even after blending. Also, “1 carrot” is vague—how big?
Good question. I usually simmer the strained shells/bits for a bit longer before blending, then blend and do a quick pass through a fine sieve just to catch any tiny bits. Totally makes it less chunky.
Not sure about the ‘water to boil then cook lobsters’ part—like… in salted water? I guessed. The recipe needs a bit more detail for people who don’t cook lobster often.
Wow—this sounds restaurant-level. The brandy + paprika combo is exactly my kind of fancy. Can’t wait to try it and see if it’s rich without being heavy.
The instructions say boil water to cook lobsters, but it didn’t say salt the water. I just guessed—probably important.
Yeah I always salt the water—especially for lobster. That “salt and pepper to taste” shows up later too, but boiling it salted can really help the flavor.
Okay but “2 lobster” is vague?? Are we talking 1.5 lb each or the little guys? This matters for stock quantity too.
I’m not sure about blending it with the bay leaf just sitting in there—kinda risky. But you do remove it later so I guess it’s fine. Still turned out good though.
Looks fancy, but honestly I’d pay for this only if I can taste the lobster clearly. The bay leaf + tomato paste might overpower it if you’re not careful.
I made something similar but without blending it fully, and it was good… yet this seems way more velvety. One question: do you strain it after blending?
I followed it mostly, but I used regular lobster meat I had frozen. Still tasted good, though next time I’ll probably add a pinch of cayenne for extra warmth.
Nice! Frozen lobster works surprisingly well in bisque—glad it still came out tasty. Cayenne sounds like a great tweak; paprika is mild so a pinch could really wake it up.
My immersion blender splattered everywhere 😅 but the texture was great. Would be a 5 if the steps warned to blend carefully over low speed.
The brandy cooks off enough? I kept getting nervous it’d taste boozy, but nope—more like warming and savory. I also added extra pepper and it popped.
That’s exactly what I’m always hoping for—warm, savory, not boozy. If it’s almost evaporated like the steps say, it usually behaves.
Followed it mostly but my bisque turned out a little thin. I think I didn’t blend it long enough (or my stock was more watery). Still tasted great though.
I’m not sure about the 2 lobster amount though—depends on how big they are. I had smaller ones and it was a bit lobster-light, but flavor was still great.
This sounds ridiculously good. The brandy step is genius—adds that restaurant vibe. I’d probably add a squeeze of lemon at the end just for brightness.
I tried it but my brandy never really “almost evaporated” in 2 minutes—maybe my stove runs low. Still turned out tasty though, so I’m giving it a shot anyway.
The steps are clear, but I struggled with getting it perfectly smooth. I blended it and it still had tiny bits. Maybe I should’ve blended longer or strained it.
This sounds insanely rich. I like that you actually simmer the veggies with tomato paste before blending—more flavor depth than just throwing everything in!
Totally agree—simmering the tomato paste really boosts that savory depth. This is the kind of step that separates “ok” bisque from actually great bisque.
Lobster bisque? more like lobster •ish• bisque lol. Kidding—kinda. It was good, but I forgot to remove the bay leaf until the end and I was like omg taste weird. Luckily it wasn’t too bad.
Way too much butter for my taste. I get that it’s bisque, but I cut it down and it still worked. Maybe half next time and less cream too.