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Lobster Bisque

A classic creamy shellfish soup, built on a homemade lobster stock and blended until there is nothing left to chew.

Time45 minutes
Serves6
EffortIntermediate
A white bowl of golden-orange lobster bisque topped with chunks of lobster meat and chopped chives.
Texture level

3 · Liquidised

Pours smoothly like a thick drinkable soup. No lumps, no bits, and no chewing at all. Can be taken from a cup or spoon, and should not hold its shape on the plate.

Suitable for anyone who finds food hard to chew or swallow. Graded IDDSI Level 3 (Liquidised) — smooth & drinkable — the texture standard used in dysphagia care and soft diets.

See all texture levels

Ingredients

  • 4 tbsp Butter
  • 1 large Yellow onion, diced
  • 5 stalks Celery, diced
  • 3 medium Carrots, diced
  • 1 clove Garlic, minced
  • To taste Salt and white pepper
  • 1 sprig Fresh tarragon Or 3/4 tsp dried
  • 3 tbsp Tomato paste
  • 1 tsp Paprika
  • 1/8 tsp Cayenne pepper
  • 1/4 cup All-purpose flour
  • 1 cup Dry white wine
  • 1/3 cup Dry or cream sherry
  • 6 cups Lobster or shellfish stock Make it below, or use bought
  • 1 sprig Fresh thyme Or 1/4 tsp dried
  • 1 Bay leaf
  • 1 cup Heavy cream
  • 1 tsp Sherry vinegar Or red or white wine vinegar
  • 10 oz Cooked lobster meat See the first serving tip before adding it to the bowl
  • Optional Chopped chives Garnish — not suitable at Level 3
  • 1 large Onion, halved For the stock
  • 2 stalks Celery, halved For the stock
  • 1 Carrot, halved For the stock
  • 3 cloves Garlic, smashed For the stock
  • 5 Peppercorns For the stock
  • 4 sprigs Thyme For the stock
  • 2 Bay leaves For the stock
  • As many as fit Lobster, shrimp or crab shells For the stock — the more the better
  • To cover Water For the stock

Instructions

  1. Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat.

  2. Add the onion, celery, carrots and garlic. Season with salt and white pepper, then cook, stirring often, until softened but not browned, about 8 minutes.

  3. Add the tarragon, tomato paste, cayenne and paprika, then stir until the tomato paste is dispersed.

  4. Add the flour and stir until incorporated.

  5. Add the white wine and sherry, raise the heat to medium-high, and stir until the liquid is absorbed.

  6. Add the stock, thyme and bay leaf. Season with salt and white pepper, then cover and simmer until the vegetables are completely fork-tender, about 20 minutes.

  7. Remove the thyme sprig and bay leaf, then puree the soup until it is totally smooth, with an immersion blender or in batches in a jug blender.

  8. Keep going until there is no lumpiness or graininess left. This can take far longer than you expect. If the blender will not get there, pass the soup through a fine-mesh strainer.

  9. Return the soup to medium-low heat. Stir in the heavy cream and sherry vinegar.

  10. Taste and adjust the seasoning.

  11. Serve. At Level 3 the bisque goes into the bowl on its own — read the first serving tip before adding lobster meat or chives.

  12. To make the stock yourself, put the halved onion, celery and carrot, the smashed garlic, peppercorns, thyme, bay leaves and the shells into a large stock pot. Press down to close up any gaps.

  13. Cover with water and bring to the boil, then lower to a gentle simmer and cook for 20-30 minutes.

  14. Strain. The yield varies. It keeps frozen for up to 6 months.

Serving Tips

Important Guidance

  • The bisque itself is Level 3 once blended, but the lobster meat and chives the dish is normally finished with are not. Chunks of meat sitting in a smooth soup are a mixed consistency, which is among the riskiest things to swallow. At Level 3, leave both out of the bowl, or blend the lobster meat into the soup at step 7 so it goes through the blender with everything else.
  • Step 8 is the one that decides whether this is Level 3 at all. Shellfish and celery leave fibres that a short blend will not break down. If there is any grain left on the tongue, strain it.
  • Strain after blending even when the soup seems smooth. Shell fragments are easy to miss in an opaque soup and hard to feel until they are in your mouth.
  • It thickens as it cools and again in the fridge. Level 3 should still pour off a spoon, so loosen it with a little stock or milk when reheating and re-test before serving.

Nutrition Facts

Calories384 kcal
Protein16 g
Fat24 g
Carbohydrates18 g
Sodium1,146 mg
Cholesterol125 mg

Per serving, as supplied with the recipe. It makes 6 servings, and the figure includes the lobster meat.

Dietary Notes

Contains shellfish and dairy. Not gluten-free as written; the flour can be swapped for cornstarch. Supplied nutrition also lists 14 g saturated fat, 3 g fibre, 6 g sugar and 687 mg potassium.