Mastering Ruth’s Chris Lobster Bisque at Home

For the Lobster Tails

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  8
  cups
  water
  plus more as needed to fully cover lobster tails during boiling

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  3
  small
  lobster tails
  or 2 large tails, approximately 12 ounces total, preferably cold-water variety

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  cool water
  enough to submerge cooked lobster tails for quick cooling

For the Lobster Bisque Base

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  2
  tablespoons
  
  olive oil
  

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  1
  medium
  onion
  sliced, approximately 8 ounces, for aromatic depth

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  ½
  cup
  sliced celery
  approximately 1 large stalk, part of the mirepoix base

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  ½
  cup
  sliced carrots
  approximately 1 medium carrot, adds sweetness and color

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  1
  head
  garlic
  peeled, cut in half crosswise, for robust flavor

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  ¾
  cup
  chopped red tomato
  approximately 1 large tomato, for acidity and color

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  2
  sprigs
  fresh tarragon
  optional, adds a delicate anise-like flavor

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  6
  sprigs
  fresh thyme
  classic herb for savory dishes

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  2
  large
  bay leaves
  for an earthy, herbal note

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  ½
  teaspoon
  whole black peppercorns
  adds subtle spice to the stock

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  ½
  cup
  brandy
  adds depth and complex aroma

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  ½
  cup
  sherry
  contributes a nutty, savory note

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  2
  cups
  bottled clam juice
  enhances seafood flavor

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  2
  cups
  cooking liquid
  reserved after boiling lobster tails, integral to the stock

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  lobster juices
  reserved after chopping lobster meat and shells, adds pure lobster essence

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  ¼
  cup
  
  tomato paste
  
  for color and concentrated umami flavor

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  ½
  cup
  whipping cream
  at room temperature, for a rich, creamy finish

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  1
  tablespoon
  cornstarch
  for thickening the bisque

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  1
  tablespoon
  cold water
  to make a cornstarch slurry

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  ½
  teaspoon
  salt
  more or less to taste, adjust at the end

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  freshly cracked black pepper
  
  to taste, for a fresh spicy kick

Serving Suggestions (All Optional)

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  chopped fresh chives
  for a fresh, oniony garnish and pop of color

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  a swirl of crème fraîche or extra whipping cream
  for an added touch of elegance and creaminess

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  a drizzle of high-quality extra virgin olive oil
  for a subtle fruity aroma

To Prepare the Lobster

• Fill a large, heavy-bottomed pot with 8 cups of water. If your lobster tails are particularly large, add more water as needed to ensure they will be completely submerged. Place the pot on your stovetop over high heat and bring the water to a rapid, rolling boil.
• Once the water reaches a vigorous boil, carefully add the 3 small lobster tails (or 2 large tails) to the pot. Ensure they are fully submerged in the boiling water. Boil the lobster tails for exactly 5 minutes, or until they are thoroughly cooked through and their shells turn a vibrant, bright red color. This indicates they are ready.
  
• Once the lobster tails are perfectly cooked, use tongs to carefully transfer them to a large bowl. Immediately add enough cool water (or an ice bath for faster cooling) to the bowl to completely submerge the lobster tails. This stops the cooking process and makes them easier to handle. Set the tails aside to cool until they are comfortable to touch.
• While the lobster tails are cooling, return to the pot of boiling water. Carefully ladle out exactly 2 cups of this flavorful cooking liquid into a medium bowl. Try to capture as much loose lobster meat or flavorful bits of shell with the liquid as possible. This liquid is packed with flavor and will be used in your bisque. Discard any remaining cooking liquid from the pot.
• Once the lobster tails are cool enough to handle comfortably, begin removing the meat. Carefully crack open one lobster tail and remove the meat using your preferred method (refer to the detailed “How to Remove Lobster Meat from the Shell” section above for options). Place the extracted lobster meat on a clean chopping board. Repeat this process with the remaining lobster tails. It is crucial not to discard the lobster shells, as they are essential for building the bisque’s base.
• After all the succulent meat has been removed from the shells, use a sharp chef’s knife to coarsely chop the lobster meat into bite-sized pieces. Aim for uniform pieces that will be pleasant to eat in the soup.
• Transfer the chopped lobster meat to a small bowl. Cover the bowl tightly with a lid or plastic wrap to prevent it from drying out, and place it in the refrigerator to keep it chilled until you’re ready to add it to the bisque.
• Return to the lobster shells. Place the empty shells back on the cutting board. Using a chef’s knife or your kitchen shears, chop the shells into large, manageable pieces. These shell pieces are vital for the next step. Carefully transfer all the chopped shell pieces to a second small bowl and set it aside; these will form the foundation of your rich bisque stock.
• Any remaining liquid or juices left on the cutting board after chopping the lobster meat and shells are pure liquid gold. Scrape these precious lobster juices into a large measuring cup and set aside. These will contribute significantly to the depth of flavor in your bisque.

To Make the Bisque Base

• Place your large, heavy-bottomed pot (the same one used for boiling the lobster, if cleaned) on the stovetop over medium-high heat. Allow the pot to warm up for a minute. Once warm, add 2 tablespoons of olive oil. Continue heating the pot, swirling and tilting it as needed to ensure the oil is evenly distributed across the bottom, until the oil is hot and shimmers, indicating it’s ready for sautéing.
• When the oil is sufficiently hot, add the reserved chopped lobster shell pieces to the pot. Sauté the shells, stirring them occasionally with a wooden spoon, for approximately 5 minutes. You’ll notice the shells beginning to darken and release their aroma. Be attentive and stir regularly to prevent the shells from burning, as this can impart a bitter flavor.
• Once the lobster shells have deepened in color, it’s time to build your aromatic base. Add the slices of 1 medium onion, ½ cup sliced celery, ½ cup sliced carrots, 1 head of garlic (cut in half), ¾ cup chopped red tomato, 2 sprigs of fresh tarragon (if using), 6 sprigs of fresh thyme, 2 large bay leaves, and ½ teaspoon of whole black peppercorns to the pot. Stir thoroughly to incorporate all these wonderful flavors. Continue to sauté for another 5-7 minutes, until the vegetables begin to soften and become fragrant.
  
• Carefully add ½ cup of brandy and ½ cup of sherry to the pot. Stir well to integrate these liquors with the shells and aromatics. Increase the heat slightly and bring the mixture to a gentle boil. Allow it to boil for approximately 5 minutes, or until the majority of the liquid has evaporated, leaving behind concentrated flavors. This step, known as deglazing, adds immense depth.
• Now, introduce the liquid components: add 2 cups of bottled clam juice, the 2 cups of cooking liquid you reserved after boiling the lobster tails, and the precious reserved lobster juices from the cutting board. Stir everything together to combine. Reduce the heat under the pot to medium.
• Allow the mixture to come to a strong simmer. Maintain this gentle simmer for 15 minutes. During this time, the flavors will meld and intensify, creating a rich and aromatic stock.
• After simmering for 15 minutes, carefully remove the large pot from the heat. Place a large saucepan on your stovetop, and fit a fine mesh sieve snugly into the saucepan. Slowly and carefully pour the entire contents of the pot (shells, vegetables, and liquid) into the sieve, allowing the liquid to drain into the saucepan below.
• Once most of the liquid has passed through, use the back of your wooden spoon to firmly press down on the solid ingredients (shells and vegetables) in the sieve. This action extracts as much remaining flavorful liquid as possible. The goal is to maximize the lobster essence in your bisque. Once thoroughly strained, discard the leftover solid ingredients; their job is done.
• To the strained soup in the saucepan, add ¼ cup of tomato paste. Whisk vigorously until the tomato paste is completely dissolved and smoothly incorporated into the liquid. This adds a beautiful color and a subtle depth of flavor.
• Return the saucepan to medium heat. Simmer the soup for approximately 15 minutes, allowing it to gently reduce. The goal is to concentrate the flavors and reduce the volume to about 3 cups. This reduction step is crucial for a rich, full-bodied bisque.
• Once the soup has reduced to the desired consistency and volume, remove the saucepan from the stovetop and allow it to cool slightly for a few minutes.
• Optional Make-Ahead Step: If you plan to serve the lobster bisque later, stop at this point. Transfer the cooled soup to an airtight container and allow it to cool completely before refrigerating it for up to 1 day. Approximately 20 minutes before you intend to serve, gently reheat the soup on the stovetop over low heat, then continue with the instructions below to finish the bisque.
• Add the ½ cup of whipping cream (which should be at room temperature to prevent curdling) to the soup. Whisk thoroughly until the cream is fully incorporated, creating a smooth, creamy texture. Return the saucepan to the stovetop over medium-low heat and gently simmer the mixture for 5 minutes, allowing the flavors to marry.
• While the bisque mixture simmers, prepare a cornstarch slurry. In a small mixing bowl, combine 1 tablespoon of cornstarch with 1 tablespoon of cold water. Whisk these two ingredients together until a smooth, lump-free paste forms. This slurry will be used to thicken your bisque to perfection.
• Pour the prepared cornstarch slurry into the simmering saucepan of bisque and stir immediately to incorporate. Increase the heat under the saucepan to medium-high and bring the mixture back to a boil. Let it boil for 2 minutes, stirring constantly, until the bisque has visibly thickened to your desired consistency. The bisque should coat the back of a spoon.
• Once the soup has reached its beautiful, thick consistency, taste the bisque. Add ½ teaspoon of salt and plenty of freshly cracked black pepper to taste, adjusting to your preference. Stir thoroughly to ensure the seasonings are evenly distributed throughout the rich soup.
• Remove the saucepan from the heat and allow it to cool slightly for a moment. Then, add the reserved, chilled chopped lobster meat to the soup. Gently stir to incorporate the lobster meat without breaking it apart. Return the saucepan to very low heat.
  
• Simmer the mixture on low heat, stirring constantly and gently, just until the lobster meat is warmed through. This typically takes only 1-2 minutes; be careful not to overcook the lobster, as it will become tough.

To Serve

• Once the lobster meat is perfectly warmed, ladle the prepared bisque generously into elegant serving bowls. For an optional, yet recommended, finishing touch, garnish each bowl with a sprinkle of freshly chopped chives. A swirl of crème fraîche or a drizzle of high-quality extra virgin olive oil can also enhance the presentation and flavor. Serve immediately and savor every spoonful of this exquisite homemade lobster bisque.

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.