The Gordon Ramsay Lobster Bisque Recipe is smooth, rich, and full of flavor. This dish feels fancy but is easy to make at home.
It’s a creamy soup made with lobster, butter, cream, and herbs. The taste is elegant and comforting.
Perfect for dinner parties or a cozy meal. The key is using fresh lobster and slow cooking for deep flavor.
When I First Tried It Gordon Ramsay Lobster Bisque Recipe
I first tried lobster bisque at a seaside restaurant. The flavor was so rich and creamy that I had to learn to make it myself. Now, it’s my go-to special dinner recipe.
Recipe Card Info
- Cuisine: French
- Course: Soup / Starter
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 4
- Difficulty: Medium
Ingredients
- 2 lobsters (about 1½ lbs each)
- 2 tbsp olive oil
- 2 tbsp butter
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- ½ cup brandy (or cognac)
- 1 cup dry white wine
- 4 cups fish stock (or water)
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 cup heavy cream
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, for garnish
Equipment Needed
- Large stockpot
- Tongs
- Wooden spoon
- Ladle
- Blender (or immersion blender)
- Fine mesh strainer (or cheesecloth)
- Chef’s knife
- Cutting board
- Soup bowls
Step-by-Step Instructions
Step 1 – Cook the Lobsters
Bring a large pot of salted water to a boil. Add the lobsters and cook for 8–10 minutes until shells turn bright red. Remove and let cool.
Step 2 – Extract Meat
Twist off claws and tails. Remove the meat and chop it. Set aside. Keep the shells for making stock.
Step 3 – Build the Base
Heat olive oil and butter in the stockpot. Add lobster shells, onion, carrots, celery, and garlic. Cook for 10 minutes until vegetables soften and shells are deep red.
Step 4 – Add Depth
Stir in tomato paste. Pour in brandy, then carefully light with a match to burn off alcohol. Add white wine and cook until reduced by half.
Step 5 – Simmer the Bisque
Add fish stock, bay leaf, and thyme. Simmer gently for 40 minutes.
Step 6 – Blend & Strain
Remove bay leaf and thyme. Blend the mixture until smooth. Strain through a fine mesh sieve or cheesecloth for a silky soup.
Step 7 – Final Touch
Return strained soup to the pot. Stir in heavy cream. Season with salt and pepper. Warm gently without boiling.
Step 8 – Serve
Pour into soup bowls. Add lobster meat on top and garnish with parsley. Serve hot.
Recipe Tips
- Use fresh lobster for the best taste.
- Don’t skip straining—it makes the soup smooth.
- Add a splash of lemon juice for brightness.
- Serve with toasted bread for a full meal.
- Chill leftovers and reheat slowly to keep it creamy.
What to Serve with Lobster Bisque
- Garlic Bread: Crispy and buttery, great for dipping.
- Caesar Salad: Fresh and tangy to balance the rich soup.
- White Wine: A light Chardonnay pairs beautifully.
Nutrition (per serving, approx. for 6 servings)
- Calories: 420
- Protein: 22g
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 12g
- Fiber: 2g
- Sugar: 4g
- Sodium: 880mg
FAQs About Gordon Ramsay Lobster Bisque Recipe
Can I use frozen lobster?
Yes, but fresh lobster gives better flavor.
Can I make this ahead?
Yes, refrigerate and reheat gently before serving.
How long does it last?
It stays fresh for up to 3 days in the fridge.
Can I freeze it?
Yes, but thaw and reheat slowly to keep texture smooth.
Can I use shrimp instead?
Yes, shrimp or crab works as a tasty substitute.
Conclusion
Gordon Ramsay’s Lobster Bisque is creamy, elegant, and deeply flavorful. The roasted shells add richness, while cream gives it a smooth finish.
It’s the perfect dish to impress guests or enjoy as a comforting gourmet meal. Pair it with crusty bread or a glass of white wine for the ultimate dining experience.
Gordon Ramsay Lobster Bisque Recipe
Ingredients
- 2 lobsters about 1½ lbs each
- 2 tbsp olive oil
- 2 tbsp butter
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 3 garlic cloves minced
- 2 tbsp tomato paste
- ½ cup brandy or cognac
- 1 cup dry white wine
- 4 cups fish stock or water
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 cup heavy cream
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
Step 1 – Cook the Lobsters
- Bring a large pot of salted water to a boil. Add the lobsters and cook for 8–10 minutes until shells turn bright red. Remove and let cool.
Step 2 – Extract Meat
- Twist off claws and tails. Remove the meat and chop it. Set aside. Keep the shells for making stock.
Step 3 – Build the Base
- Heat olive oil and butter in the stockpot. Add lobster shells, onion, carrots, celery, and garlic. Cook for 10 minutes until vegetables soften and shells are deep red.
Step 4 – Add Depth
- Stir in tomato paste. Pour in brandy, then carefully light with a match to burn off alcohol. Add white wine and cook until reduced by half.
Step 5 – Simmer the Bisque
- Add fish stock, bay leaf, and thyme. Simmer gently for 40 minutes.
Step 6 – Blend & Strain
- Remove bay leaf and thyme. Blend the mixture until smooth. Strain through a fine mesh sieve or cheesecloth for a silky soup.
Step 7 – Final Touch
- Return strained soup to the pot. Stir in heavy cream. Season with salt and pepper. Warm gently without boiling.
Step 8 – Serve
- Pour into soup bowls. Add lobster meat on top and garnish with parsley. Serve hot.
Notes
- Use fresh lobster for the best taste.
- Don’t skip straining—it makes the soup smooth.
- Add a splash of lemon juice for brightness.
- Serve with toasted bread for a full meal.
- Chill leftovers and reheat slowly to keep it creamy.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
