Steak House Lobster Bisque Recipe

This steak house lobster bisque is a cozy, slow-simmered soup made with real lobster meat, a splash of brandy and sherry, and a velvety finish that tastes like something you’d get out at a fancy spot — but you can pull it off at home. It’s comforting, restaurant-level good, and honestly kinda cheaper than ordering out (lobster tails go on sale more than you’d think).

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Quick Summary

• Prep time: 15 mins
• Cook time: 1 hr
• Flavor: buttery, savory, deep seafood flavor
• Great for: dinner parties, holiday starters, low-key show-off moments

Why I Like This Recipe

I don’t make this often — it’s not exactly Tuesday night material. But when I do, I remember why it’s worth it. The broth hits this perfect balance of creamy and rich without being too much. And when you bite into the lobster? Oof. It’s next-level. I usually keep some crusty bread on the side to clean the bowl — it feels illegal not to.

Ingredients

For the Lobster Tails

• 8 cups water (plus more as needed)
• 3 small or 2 large lobster tails (roughly 12 oz)
• Cold water (for cooling after cooking)

For the Bisque Base

• 2 tbsp olive oil
• 1 medium onion, sliced
• ½ cup sliced celery
• ½ cup sliced carrots
• 1 head garlic, halved
• ¾ cup chopped tomato
• 2 sprigs tarragon (optional)
• 6 sprigs thyme
• 2 bay leaves
• ½ tsp whole peppercorns
• ½ cup brandy
• ½ cup sherry
• 2 cups bottled clam juice
• 2 cups reserved lobster water
• Reserved lobster juices

To Finish

• ¼ cup tomato paste
• ½ cup whipping cream
• 1 tbsp cornstarch + 1 tbsp cold water (mix together)
• ½ tsp salt (to taste)
• Black pepper (to taste)
• Chopped chives (optional for garnish)

How To Make Steak House Lobster Bisque

1. Boil the lobster: Toss the tails in a big pot of boiling water for 5 minutes or until bright red. Then into a bowl of cool water so you don’t burn your hands later.
2. Save that broth: Scoop out 2 cups of the lobster water and set it aside. Also keep any juice that sneaks out of the meat when you chop it — all that flavor stays in the mix.
3. Shell time: Crack open the lobster tails (I use kitchen shears or just my hands — depends how much patience I’ve got). Set the meat aside, then roughly chop up the shells.
4. Build the base: Sauté the lobster shells in olive oil for about 5 mins until they darken. Then add onion, celery, carrots, garlic, tomato, herbs, peppercorns. Let everything get friendly in the pot.
5. Deglaze & simmer: Pour in the brandy and sherry — let it bubble for 5 mins. Add clam juice, the saved lobster water, and lobster juices. Simmer for 15 mins.
6. Strain it out: Use a fine sieve and press the solids with a spoon to squeeze out every drop. Toss the solids — we’ve got what we need.
7. Creamy finish: Stir in tomato paste, let that simmer 15 mins. Then add cream. Slurry goes in (cornstarch + water) and simmer till it thickens slightly.
8. Lobster goes in last: Stir in the chopped meat and just heat it through — don’t boil it or it goes rubbery.
9. Serve it up: Ladle into bowls. A little chive on top if you wanna be fancy. Done.

Tips for Success

• Don’t overcook the lobster meat — once it’s in the bisque, just warm it gently.
• Use kitchen shears for cracking the shells — easier and cleaner.
• Don’t skip the brandy + sherry combo. They give that deep, layered flavor.
• Let the base reduce — you want it thick and bold before the cream goes in.
• If you make it ahead, reheat gently. It separates if boiled too hard.

Storage and Reheating

• Fridge: Cool completely, store in an airtight container. Lasts 1–2 days max.
• Freezer: Wouldn’t recommend. Creamy soups and lobster don’t freeze well.
• Reheating: Low heat on the stove, stir often. Don’t let it boil.

Frequently Asked Questions

• Can I use frozen lobster tails?
  Yep — just thaw them fully before cooking. I usually leave mine in the fridge overnight.
• What if I can’t find clam juice?
  You can sub seafood stock, or even chicken broth in a pinch. Not quite the same, but still good.
• Is the alcohol necessary?
  I mean, technically no… but flavor-wise? Yes. The alcohol cooks off — what’s left is all the depth.
• Can I make this ahead?
  You can do everything up to adding the cream and lobster. Reheat the base, then finish the last steps right before serving.
• How spicy is it?
  Not spicy at all. Just rich, savory, and a little sweet from the lobster.

Common Mistakes and How to Dodge Them

• Boiling the cream: Nope. It’ll split. Keep it gentle once the cream’s in.
• Rushing the base: Let it simmer. You want those flavors to really develop before you strain.
• Skipping the lobster juice: That stuff on the cutting board? Scoop it. It adds tons of flavor.
• Overloading with salt early: Wait till the end. The reduction makes it salty on its own.
• Not pressing the solids when straining: You’re missing out on flavor if you just pour and go. Press that stuff.

Nutrition Facts (Per Serving)

• Calories: 420 kcal
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 145mg
• Sodium: 780mg
• Potassium: 490mg
• Total Carbohydrate: 15g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 27g