Name: Gordon Ramsay Lobster Bisque
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Ingredients: 2 x 1.5 lb live lobsters (or 8-10 oz cooked lobster meat + shells); 4 tbsp unsalted butter, divided; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 2 tbsp tomato paste; 1/2 cup brandy (Cognac or Armagnac preferred); 6 cups quality fish stock (or vegetable broth); 1 bay leaf; Few sprigs fresh parsley; 4 tbsp all-purpose flour; 1.5 cups heavy cream (36% fat min); Salt and white pepper to taste; Pinch of cayenne pepper; Fresh chives or extra lobster meat for garnish (optional)

Description

Unlock the secrets to a velvety, rich lobster bisque with this authoritative guide inspired by Gordon Ramsay’s techniques. Enjoy restaurant-quality flavor from the comfort of your home.

Ingredients

2 x 1.5 lb live lobsters (or 8–10 oz cooked lobster meat + shells)
4 tbsp unsalted butter, divided
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tbsp tomato paste
1/2 cup brandy (Cognac or Armagnac preferred)
6 cups quality fish stock (or vegetable broth)
1 bay leaf
Few sprigs fresh parsley
4 tbsp all-purpose flour
1.5 cups heavy cream (36% fat min)
Salt and white pepper to taste
Pinch of cayenne pepper
Fresh chives or extra lobster meat for garnish (optional)

Instructions

1. Prep Lobster: Cook live lobsters (5-7 mins boiling), extract meat, crack all shells into small pieces. Reserve meat.
2. Roast Shells & Sauté Aromatics: Roast cracked shells at 400°F (200°C) for 15-20 mins. In a pot, melt 2 tbsp butter, sauté onion, carrots, celery for 5-7 mins. Add garlic and tomato paste for 2-3 mins.
3. Deglaze & Simmer Stock: Add roasted shells to pot. Pour in brandy, flambé carefully. Once flames die, add fish stock, water to cover, bay leaf, and parsley. Simmer gently for 30-60 mins.
4. Strain Stock & Make Roux: Strain stock through fine-mesh sieve, pressing solids. Discard solids. In a clean pot, melt 4 tbsp butter, whisk in 4 tbsp flour to make a roux (2-3 mins). Slowly whisk in strained lobster stock until smooth and slightly thickened (5-7 mins).
5. Blend & Strain Bisque: Carefully blend hot bisque until silky smooth (in batches, with lid ajar and towel). Pass through a very fine-mesh sieve again for ultimate smoothness.
6. Finish & Season: Return bisque to pot over low heat. Stir in heavy cream, gently warm (do not boil). Season with salt, white pepper, and cayenne to taste.
7. Serve: Ladle into warmed bowls, garnish with chives or reserved lobster meat. Serve immediately.

Prep Time: 45 mins
Cook Time: 1 hour 30 mins