LOBSTER BISQUE

March 12, 2013
lobster bisque, lobster, seafood, soup, comfort food, copycat recipe, Ruth's Chris

There’s not much I need to say about this post except that this is your new top 10 dish right here. If you’ve been to Ruth’s Chris you know what lobster bisque is truly all about. This has the perfect blend of herbs, lobster, and creaminess at the end of making this fabulous dish! Please adhere to all of the directions and I promise that you will be thanking me by the end! Bon appetit!

lobster bisque, lobster, seafood, soup, comfort food, copycat recipe, Ruth's Chris

lobster bisque, lobster, seafood, soup, comfort food, copycat recipe, Ruth's Chris

Ruth’s Chris Lobster Bisque

Ingredients

2 1-pound live lobsters
2 tablespoons olive oil
1 onion, sliced
1 small carrot, sliced
1 garlic head, cut in half crosswise
1 tomato, sliced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
2 bay leaves
8 whole black peppercorns
1/2 cup brandy
1/2 cup dry Sherry
4 cups fish stock or bottled clam juice
1/4 cup tomato paste
1/2 cup whipping cream
2 teaspoons cornstarch
1 tablespoon water

Prepare

1. Bring large pot of water to boil. Add lobsters head first and boil until cooked through, about 8 minutes.
2. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid. Cool lobsters.
3. Working over large bowl to catch juices, cut off lobster tails and claws.
4. Crack tail and claw shells and remove lobster meat.
5. Coarsely chop lobster meat; cover and chill.
6. Coarsely chop lobster shells and bodies; transfer to medium bowl.
7. Reserve juices from lobster in large bowl.
8. Heat olive oil in heavy large pot over high heat.
9. Add lobster shells and bodies and sauté until shells begin to brown, about 8 minutes.
10. Add onion and next 8 ingredients.
11. Mix in brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes.
12. Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices. Simmer 1 hour.
13. Strain soup through sieve set over large saucepan, pressing firmly on solids.
14. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
15. Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. 16. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup and stir to heat through. Ladle soup into bowls.

Lobster Bisque
Serves 8
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Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
Ingredients
  1. 2 1-pound live lobsters
  2. 2 tablespoons olive oil
  3. 1 onion, sliced
  4. 1 small carrot, sliced
  5. 1 garlic head, cut in half crosswise
  6. 1 tomato, sliced
  7. 2 tablespoons chopped fresh tarragon
  8. 2 tablespoons chopped fresh thyme
  9. 2 bay leaves
  10. 8 whole black peppercorns
  11. 1/2 cup brandy
  12. 1/2 cup dry Sherry
  13. 4 cups fish stock or bottled clam juice
  14. 1/4 cup tomato paste
  15. 1/2 cup whipping cream
  16. 2 teaspoons cornstarch
  17. 1 tablespoon water
Instructions
  1. Bring large pot of water to boil. Add lobsters head first and boil until cooked through, about 8 minutes.
  2. Using tongs, transfer lobsters to large bowl. Reserve 2 cups cooking liquid. Cool lobsters.
  3. Working over large bowl to catch juices, cut off lobster tails and claws.
  4. Crack tail and claw shells and remove lobster meat.
  5. Coarsely chop lobster meat; cover and chill.
  6. Coarsely chop lobster shells and bodies; transfer to medium bowl.
  7. Reserve juices from lobster in large bowl.
  8. Heat olive oil in heavy large pot over high heat.
  9. Add lobster shells and bodies and sauté until shells begin to brown, about 8 minutes.
  10. Add onion and next 8 ingredients.
  11. Mix in brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes.
  12. Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices. Simmer 1 hour.
  13. Strain soup through sieve set over large saucepan, pressing firmly on solids.
  14. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
  15. Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. 16. Add to soup and boil until slightly thickened, about 2 minutes. Mix lobster meat into soup and stir to heat through. Ladle soup into bowls.
Florida Girl Cooks http://floridagirlcooks.com/

author: Teresa Gonzalez

<p>Teresa is a South Florida native who is a photographer that also has a passion for food. She’s a seeker of sunshine, lazy days at the beach, and exquisite food.</p>

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

  • Reply

    anna kraft heinOctober 8, 2017

    Hi Teresa! I’m in the same boat as Margaret! Where is the cider bourbon recipe? I don’t see it, either. Can’t wait to try!

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