Gordon Ramsay Lobster Bisque Recipe
The Gordon Ramsay Lobster Bisque Recipe is smooth, rich, and full of flavor. This dish feels fancy but is easy to make at home.
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.