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Gordon Ramsay Lobster Bisque Recipe

Gordon Ramsay Lobster Bisque
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Lobster bisque is a classic French soup known for its silky, smooth texture and rich, seafood-infused flavor. Gordon Ramsay’s version enhances this traditional dish with a deeply flavorful lobster stock, a hint of cognac, and a creamy, velvety finish, making it a luxurious and satisfying dish.

Ingredients

Scale

For the Lobster Stock

  • 2 lobster tails (shells reserved, meat chopped)
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper (optional, for heat)
  • ½ cup white wine
  • 4 cups seafood or fish stock
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper to taste

For the Bisque

  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • ½ cup heavy cream
  • 2 tablespoons cognac or brandy (optional, for depth)
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • Chopped fresh chives or parsley (for garnish)

For Garnish & Serving

  • Extra lobster meat, sautéed in butter
  • Crusty bread or garlic toast
  • A drizzle of cream for a decorative finish

Instructions

Step 1: Prepare the Lobster Stock

  1. Heat olive oil in a large pot over medium heat.
  2. Add the lobster shells, onion, carrot, and celery.
  3. Sauté for 5-7 minutes until the shells turn deep red and vegetables are softened.
  4. Stir in the garlic, tomato paste, paprika, and cayenne.
  5. Pour in the white wine, scraping up any browned bits from the pan.
  6. Add seafood stock, bay leaf, thyme, salt, and pepper.
  7. Simmer uncovered for 25-30 minutes to extract all the lobster flavor.

Step 2: Strain the Stock

  1. Remove and discard the lobster shells and bay leaf.
  2. Blend the stock with a hand blender or strain through a fine sieve for a smooth texture.

Step 3: Make the Bisque

  1. In a clean pot, melt butter over medium heat.
  2. Stir in the flour and cook for 1-2 minutes to form a roux.
  3. Gradually whisk in the strained lobster stock until fully combined.
  4. Add the heavy cream and cognac, stirring well.
  5. Let the bisque simmer for 10 minutes until thick and velvety.

Step 4: Finish and Serve

  1. Adjust seasoning with salt and black pepper.
  2. Stir in the reserved lobster meat and let it warm through.
  3. Ladle the bisque into bowls, garnish with chives, and drizzle with extra cream.

Find it online: https://gordonramsayeats.com/gordon-ramsay-lobster-bisque/