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Lobster Bisque Recipe

crema de bogavante

One of the most interesting things about seafood is the fact that the wide variety of species it has allows for a wealth of different recipes to bring to the table.

You don’t always have to rely on grilling or boiling as the options for preparation. Dishes like lobster bisque demonstrate that you can take a step towards using traditional cooking techniques and create delicious recipes to surprise everyone sitting at your table.

Lobster bisque or cream of lobster soup, especially takes food enthusiasts to the classic flavours of the French tradition, as this is where this dish originated in around the 17th century. Since then, it has been featured on the menu of the best seafood restaurants around the world that seek to make the most of seafood products, as you can see on our menu.

Preparing it at home is not difficult, especially if you have high-quality seafood. We’ll tell you what you need and the steps to follow, so don’t have any doubts about how to make lobster bisque at home.

Ingredients for preparing lobster bisque

The ingredients for lobster bisque are simple and are usually found in all larders. Obviously, the main element is a lobster, which should be of considerable size to be able to extract all of its flavour. To this wonderful marine animal, you will have to add the following:

  • One leek
  • One shallot
  • One large carrot
  • Garlic
  • 120 millilitres of rum or cognac
  • Concentrated tomato paste
  • Two litres of fish stock
  • Oil, salt, and pepper
  • Fresh parsley

A base broth can be created with these ingredients that will fill this recipe with flavour and offer up to six servings.

Lobster Chao Pescao
Bogavantes frescos en nuestro Seafood Restaurant La Maquinista (Barcelona)

How to make lobster bisque

Lobster bisque is an extremely simple recipe. The first thing to do is to finely chop the leek, shallot, a clove of garlic, and the carrot and then sauté everything on a high heat in a deep frying pan with a little salt, pepper, and oil.

When the vegetables have acquired a silky and translucent texture, it’s time to add the lobster meat. To do this, it should be cut up beforehand, trying not to lose any juices so as to incorporate them into the frying pan too.

For three or four minutes-this time over a medium heat, all the ingredients will be sautéed together to combine the flavours. Once this has occurred, we will add half a small glass of the chosen alcohol and apply a flame to flambé it, acquiring a new layer of flavour, full of nuances. Before igniting the alcohol, turn off the extractor and remove the pan from underneath it to prevent any accidents.

Once the alcohol has evaporated due to the flames, the fire will extinguish itself. It’s time to add the tomato paste, you can add one or two tablespoons of it, depending on the cook’s taste.

Adjust the salt and pepper to taste and add the fish stock, which you will bring to a boil over medium heat for about 30 minutes.

The preparation of the bisque

After completing all the steps above, you will have a pot with an exquisite broth, vegetables, and pieces of lobster. It’s then time to prepare the bisque and give it the right texture.

To do this, it is necessary to strain the broth and put it on one side. After that, take the vegetables and seafood and process them in a blender, immersion blender, or food processor. The goal is to make it as smooth as possible, as the cream should be silky and without too many lumps.

Once the correct texture is achieved, the vegetable and fish purée are reintroduced into the broth, which is stirred to ensure everything is perfectly mixed together. If a thicker broth is desired, it is recommended to place the pot over a very low heat and add half a tablespoon of cornstarch or thickener.

Serving the lobster bisque

When serving lobster bisque, the classic French recipe usually accompanies the broth with a little chopped parsley. Another popular option is to add a piece of lobster tail on top, seared on the grill beforehand.

For those looking to innovate a bit more, they may choose to fry some scallops, add croutons, or even use a small drizzle of sour cream, which will provide a contrast in flavour and texture.

Although it’s most commonly served during Christmas, lobster bisque is a delicious dish that can be regularly included in the family diet due to its nutritional value and its ease of preparation.

You just have to follow the steps we’ve given you and buy high quality ingredients to achieve a result worthy of a luxury restaurant.

And if you don’t feel like cooking, you can always visit the Chao Pescao restaurants and try our special lobster bisque recipe. We promise it will make your mouth water!

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