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Lobster Bisque Pasta Recipe

BySoha

Silky, decadent, and irresistibly luxurious, lobster bisque pasta brings restaurant-level sophistication to your own kitchen. This recipe fuses the velvety depth of a classic French lobster bisque with perfectly cooked pasta, creating a dish that feels indulgent yet balanced. Every forkful delivers sweet lobster, creamy broth, and al dente pasta, a true celebration of the sea.

Lobster Bisque Pasta

Ingredients List

  • 2 whole lobsters (about 1 ½ lbs each), cooked and meat removed
  • Lobster shells (reserved for bisque)
  • 4 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 medium carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • ½ cup brandy (or cognac)
  • 1 cup dry white wine
  • 4 cups seafood or lobster stock
  • 1 cup heavy cream
  • 1 tsp paprika
  • ½ tsp cayenne pepper (optional, for gentle heat)
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 lb linguine or fettuccine pasta
  • 2 tbsp fresh chives, finely chopped
  • 1 tbsp fresh tarragon, chopped (optional but recommended)
  • Lemon wedges, for finishing

Step-by-Step Instructions

Step 1: Build the Lobster Bisque Base

In a large pot, heat butter and olive oil over medium heat. Sauté carrot, celery, shallot, and garlic until softened and fragrant. Add tomato paste, stir, and cook for 2 minutes to caramelize.

Step 2: Extract Deep Lobster Flavor

Add lobster shells and toss to coat in the aromatic base. Deglaze with brandy, carefully flambé or cook until the alcohol has mostly evaporated. Pour in white wine, reduce by half, then add seafood stock. Simmer uncovered for 30 minutes, allowing the shells to release maximum flavor.

Step 3: Strain and Refine

Remove from heat. Carefully strain the broth through a fine mesh sieve, discarding solids. Return the silky liquid to the pot, stir in heavy cream, paprika, and cayenne. Season to taste with salt and pepper. Keep warm on low heat.

Step 4: Cook the Pasta to Al Dente

Meanwhile, bring a large pot of salted water to boil. Cook pasta until al dente according to package instructions. Drain, reserving ½ cup pasta water.

Step 5: Assemble the Lobster Pasta

Add cooked pasta to the bisque sauce, tossing gently to coat. Fold in chunks of lobster meat, letting it warm gently in the sauce. Adjust consistency with reserved pasta water if needed.

Step 6: Garnish and Serve

Plate the lobster bisque pasta in warm bowls. Sprinkle with chives and tarragon, finish with a squeeze of fresh lemon, and serve immediately.

Cook Time

  • Prep Time: 25 minutes
  • Cooking Time: 50 minutes
  • Total Time: 1 hour 15 minutes

Servings

4 luxurious servings

Nutritional Information (approx. per serving)

  • Calories: 690 kcal
  • Protein: 38 g
  • Fat: 34 g
  • Carbohydrates: 52 g
  • Sodium: 1120 mg
  • Fiber: 3 g

Storage Instructions

Best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 1 day. Reheat gently over low heat, adding a splash of seafood stock or cream to restore texture. Avoid freezing, as cream-based sauces tend to separate.

Suggestions

  • Use the freshest lobster possible, flavor starts with quality.
  • Substitute brandy with sherry for a softer, slightly sweet profile.
  • If preparing for a dinner party, make the bisque base a day ahead and finish with pasta and lobster right before serving.
  • For added texture, top with toasted panko breadcrumbs lightly tossed in butter.

Seasonal Relevance

Lobster bisque pasta is ideal for special occasions year-round, but it shines brightest in winter and spring when richer, comforting dishes feel most satisfying. It’s perfect for holidays, anniversaries, or when you simply want to elevate a weekend dinner into a fine-dining experience.

Conclusion

This lobster bisque pasta recipe delivers all the elegance of a high-end restaurant, without ever leaving home. The layers of flavor, from sweet lobster to rich, velvety sauce, turn simple pasta into a showstopping centerpiece. Serve it with confidence, a crisp glass of Chardonnay, and watch as every guest falls silent for that first luxurious bite.

Lobster Bisque Pasta Recipe
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Lobster Bisque Pasta Recipe

Recipe by Soha
Servings

4

servings
Prep time

25

minutes
Cooking time

50

minutes
Calories

690

kcal
Total time

1

hour 

15

minutes

A luxurious fusion of classic French lobster bisque and Italian pasta. Sweet lobster meat, brandy, cream, and seafood stock combine into a silky sauce that clings beautifully to al dente linguine, an unforgettable gourmet dinner.

Ingredients

  • 2 whole lobsters (about 1 ½ lbs each), cooked and meat removed

  • Lobster shells (reserved for bisque)

  • 4 tbsp unsalted butter

  • 2 tbsp olive oil

  • 1 medium carrot, finely chopped

  • 1 celery stalk, finely chopped

  • 1 shallot, minced

  • 3 garlic cloves, minced

  • 2 tbsp tomato paste

  • ½ cup brandy (or cognac)

  • 1 cup dry white wine

  • 4 cups seafood or lobster stock

  • 1 cup heavy cream

  • 1 tsp paprika

  • ½ tsp cayenne pepper (optional)

  • Kosher salt, to taste

  • Freshly cracked black pepper, to taste

  • 1 lb linguine or fettuccine pasta

  • 2 tbsp fresh chives, finely chopped

  • 1 tbsp fresh tarragon, chopped (optional)

  • Lemon wedges, for finishing

Directions

  • Heat butter and olive oil in a large pot. Sauté carrot, celery, shallot, and garlic until softened.
  • Stir in tomato paste, cook briefly, then add lobster shells. Deglaze with brandy, reduce, add wine, and reduce again.
  • Add seafood stock, simmer 30 minutes, then strain and return the liquid to the pot. Stir in cream, paprika, cayenne, salt, and pepper.
  • Cook pasta until al dente, reserving ½ cup pasta water.
  • Toss pasta in the bisque sauce, fold in lobster meat, adjust consistency with pasta water as needed.
  • Garnish with chives, tarragon, and lemon. Serve immediately.

Recipe Video

Notes

  • For maximum flavor, use both the lobster meat and shells.
  • The bisque base can be prepared a day ahead.
  • Avoid freezing; cream-based sauces can separate after thawing.

FAQs

Q1: Can I use frozen lobster for this recipe?
Yes, high-quality frozen lobster tails work well. Just thaw completely and use the shells for the bisque base to preserve depth of flavor.

Q2: What pasta shape works best with lobster bisque sauce?
Long noodles like linguine or fettuccine hold onto the creamy sauce beautifully, but short shapes like orecchiette can also work if you prefer more sauce in each bite.

Q3: Can I make this dish without alcohol?
Absolutely, simply deglaze with seafood stock instead of brandy and wine. You’ll lose a bit of complexity but retain all the lobster-forward richness.

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