Description
Unlock the secrets to a restaurant-quality Best Lobster Bisque with this authentic Ruth’s Chris copycat recipe. Indulge in rich, velvety perfection with deep lobster flavor, right in your own kitchen.
Ingredients
- 1–1.5 lbs live lobsters (or lobster tails/shells for stock + 8 oz cooked lobster meat)
- 6 tbsp unsalted butter, divided
- 1 cup chopped yellow onion
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 2 large shallots, minced
- 4 cloves garlic, minced
- 1/4 cup brandy
- 1/4 cup dry sherry (not cooking sherry)
- 6 cups fish stock (or light chicken stock)
- 1 bay leaf
- 1/2 tsp dried thyme
- 1/4 cup all-purpose flour
- 1.5 cups heavy cream
- Pinch of cayenne pepper
- Salt and freshly ground black pepper to taste
- Fresh chives or parsley, for garnish (optional)
Instructions
- Cook Lobster & Reserve Shells: If using live lobsters, boil for 8-10 mins. Cool in ice bath. Extract meat, roughly chop, and refrigerate. Reserve all shells.
- Sauté Aromatics & Shells: In a large pot, melt 2 tbsp butter. Sauté onion, carrots, celery, shallots for 5-7 mins. Add garlic and crushed lobster shells, cook 5 mins more.
- Deglaze & Simmer Stock: Add brandy and sherry, deglaze, cooking until reduced (2-3 mins). Pour in fish stock, bay leaf, and thyme. Bring to boil, then simmer covered for 30-60 mins. Strain stock, pressing solids. Discard solids.
- Make Roux & Thicken: In the cleaned pot, melt remaining 4 tbsp butter. Whisk in flour to make a blonde roux (2-3 mins). Slowly whisk in hot lobster stock until smooth and thickened (5-7 mins).
- Blend until Smooth: Return chopped lobster meat to the pot. Using an immersion blender or stand blender (in batches!), blend the bisque until completely smooth and velvety.
- Finish & Season: Return to low heat. Stir in heavy cream and cayenne pepper. Heat gently, stirring, until hot (do not boil). Season with salt and pepper to taste. Serve immediately, garnished if desired.
- Prep Time: 45 mins
- Cook Time: 1 hour 15 mins