Mary Berry Lobster Bisque Recipe

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This Mary Berry Lobster Bisque Recipe is inspired by the legendary British cook. It is a sophisticated and light recipe, which calls for fresh lobster and dry white wine. It’s a classic, foolproof recipe, ready in about 1 hour.

Lobster Bisque Recipe Ingredients

30 g (1 oz) butter
6 shallots, coarsely chopped
1/2 carrot, finely chopped
1 cooked large lobster
pinch of cayenne pepper
1/2 tsp paprika
juice of 1 small lemon
4 tbsp brandy
300 ml (1/2 pint) dry white wine
1.5 litre (2 1/2 pints) fish stock
60 g (2 oz) long-grain rice
about 3 tbsp single cream (optional)
snipped chives, to garnish

How To Make Lobster Bisque

Soften the base aromatics: Melt the butter in a large saucepan over medium-low heat. Add the chopped shallots and carrots, cooking them gently for about 5 minutes. You want them to be soft and translucent rather than browned, as this provides a sweet, delicate base for the seafood.
Prepare the lobster: Using a mallet or a heavy rolling pin, carefully crack the lobster shells. Remove all the cooked meat from the claws and the tail, slicing it into bite-sized pieces and setting aside a few choice slices for the final garnish. Be sure to reserve one large piece of the shell to add to the pot, as the shell holds a massive amount of concentrated flavor.
Reduce the spirits and spices: Add the cayenne pepper, paprika, lemon juice, and brandy to the softened vegetables in the pan. Turn the heat up to high and let the liquid bubble away until it reduces down to about 2 tablespoons. This step “burns off” the harshness of the alcohol while leaving behind the rich, complex aroma of the brandy.
Simmer with rice: Pour in the white wine, fish stock, and the reserved lobster shell, then stir in the long-grain rice. Bring the mixture to a simmer and cook for about 15 minutes. The rice is the secret ingredient here; as it softens, it releases starch that will naturally thicken the bisque into a velvety purée later on.
Infuse the lobster flavor: Remove and discard the large lobster shell. Add the majority of the lobster meat to the pan (keeping your garnish pieces separate) and season lightly with salt and pepper. Let it cook over low heat for about 5 minutes just to heat the lobster through and let its juices meld with the broth.
Purée and sieve: Carefully transfer the soup to a food processor or blender and pulse until completely smooth. To achieve a truly restaurant-quality finish, pour the purée through a fine-mesh sieve into a clean pan. This removes any tiny, gritty fragments of shell or vegetable fibers that might have remained.
Finish and garnish: Return the smooth bisque to a low heat and stir in the single cream if you are using it. Taste for seasoning and adjust with a little more salt or lemon if needed. Serve the soup immediately in warm bowls, topped with the reserved lobster slices and a fresh sprinkle of snipped chives.

Recipe Tips

Why use rice in a bisque: Traditional bisques often use a heavy flour roux, but Mary Berry’s method of using rice creates a much lighter, gluten-free thickener that results in a silkier mouthfeel.
How to get the most shell flavor: If you have time, you can lightly toast the reserved lobster shell in the butter for 2 minutes before adding the liquids to release even more of those savory oils.
Choosing the right wine: Use a crisp, dry white wine like a Sauvignon Blanc or Pinot Grigio. Avoid anything too “oaky” like a heavy Chardonnay, as it can overwhelm the delicate taste of the lobster.
Safety when blending: When puréeing hot soup, never fill the blender more than halfway. Cover the lid with a thick kitchen towel to prevent any steam pressure from causing the lid to pop off.

What To Serve With Lobster Bisque?

This Mary Berry Lobster Bisque Recipe is a sophisticated, light main dish that needs a crunchy or cheesy pairing! Gruyère Croûtes are the quintessential choice for a special occasion; simply toast baguette slices, top with grated Gruyère, and grill until bubbling. For a balanced meal, a side of Garlic Croutons or Herb Croûtes adds a lovely texture that pairs perfectly with the smooth purée! A crisp glass of the same chilled white wine used in the recipe pairs wonderfully with the rich, brandy-infused notes of the lobster.

How To Store Lobster Bisque

Refrigerate: Store the bisque in an airtight container for up to 2 days. Because it contains seafood and dairy, it is best enjoyed as fresh as possible.
Freeze: You can freeze the bisque base (before adding the cream) for up to 2 months. Thaw overnight in the fridge and whisk well while reheating to ensure the texture stays smooth and emulsified.

Lobster Bisque Nutrition Facts

Calories: 192
Total Fat: 9g
Cholesterol: 85mg
Sodium: 650mg
Total Carbohydrates: 12g
Dietary Fiber: 1g
Protein: 18g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use frozen lobster?

Yes, frozen cooked lobster meat works well. Just ensure it is fully thawed and drained before adding it to the pan so you don’t water down the flavor.

What if I don’t have fish stock?

A high-quality vegetable stock can work in a pinch, but the depth of flavor won’t be quite as authentic as a dedicated fish or seafood stock.

How do I clean the lobster?

If using a whole cooked lobster, twist off the claws and tail. Split the tail lengthwise to remove the meat and the intestinal tract. Use a cracker to open the claws and pull the meat out in one piece if possible.