Lobster Bisque with Steak Bits

Name: Lobster Bisque with Steak Bits
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 lobster tails, cooked and chopped; 1 cup heavy cream; 4 cups lobster stock; 1 medium onion, diced; 2 cloves garlic, minced; 1/4 cup brandy; 1 tablespoon tomato paste; 1 teaspoon cayenne pepper; Salt and pepper to taste; 8 oz steak, cut into small cubes; 2 tablespoons olive oil; Salt and pepper to taste

Highlighted under: The Family Table Recipes

When I first tried making lobster bisque at home, I had no idea how simple yet rewarding it would be. The combination of rich lobster flavor with tender bits of steak creates a luxurious dish that's perfect for special occasions or an indulgent night in. I love how the bisque comes together in just under 30 minutes, letting the flavors of both seafood and beef meld beautifully. The key is to use fresh lobster and quality steak, which elevates this dish from a classic recipe to a gourmet experience.

Created by

Emily

Last updated on 2026-01-05T18:06:30.885Z

Preparing lobster bisque with steak bits has always been a culinary adventure for me. I remember the first time I experimented with adding steak; the surprising combination made the dish even more decadent. During the process, I found that blending the lobster shells into the stock really intensifies the flavor, making each spoonful incredibly rich. It's a simple tip that makes a world of difference!

This bisque isn't just about taste; it's about the experience. Pairing such robust flavors creates a comforting yet elegant dish, perfect for impressing friends or treating myself after a long week. I suggest serving it with a crisp white wine to complement the richness of the bisque.

        Why You'll Love This Recipe
        Exquisite blend of sweet lobster and savory steak
Creamy texture that warms the soul
Quick preparation time without sacrificing flavor

      

Perfecting the Bisque

To enhance the depth of flavor in your lobster bisque, using homemade lobster stock is highly recommended. If you can get your hands on shrimp shells or fish bones, simmer them with aromatics like carrot, celery, and bay leaves for about an hour. The result is a richer base that intensifies the bisque's flavor. If pressed for time, a quality store-bought stock can work well, but adding a splash of fish sauce can elevate it further, giving a nice umami kick.

When incorporating the heavy cream into the bisque, be mindful of the temperature. Too high of a heat can cause the cream to curdle, which would ruin the silky texture we’re aiming for. Stir the cream in gently and keep the heat on low. This will allow the bisque to warm gradually, marrying the flavors beautifully without compromising the luxurious creaminess that defines a great lobster bisque.

Cooking the Steak Bits

Choosing the right steak is crucial for achieving the best results. Opt for cuts like filet mignon or ribeye, which have good marbling and will deliver tenderness when seared. When cutting your steak into cubes, aim for uniform sizes to ensure even cooking. About 1-inch cubes work well, allowing for a perfect balance of seared surface and juicy interior. Remember to let the steak rest for a few minutes after cooking to retain its juices, enhancing your bite.

To get that desirable golden brown crust on the steak bits, ensure your skillet is preheated adequately. A drop of water should sizzle and evaporate almost instantly. Sear the steak without overcrowding the pan, as this can lead to steaming rather than browning. If you notice some pieces starting to stick, gently scrape them back into the oil; they’ll release once browned properly, adding flavor to your final dish.

Serving Suggestions

For a delightful presentation, serve your lobster bisque in wide, shallow bowls. This allows the eye to appreciate the vibrant orange color dotted with lobster meat and topped with steak. I love to add a sprinkle of fresh chives or parsley for a pop of color and a hint of freshness. You could also drizzle a bit of truffle oil just before serving, which pairs wonderfully with both lobster and steak, amplifying the luxurious feel of this dish.

If you’re looking to prepare this dish in advance, the bisque can be made a few hours ahead and kept warm over low heat. However, it's best to add the steak bits just before serving to maintain their texture. For leftovers, store the bisque and steak separately in airtight containers; the bisque will keep well in the refrigerator for up to three days. Reheat gently on the stovetop to avoid curdling and enjoy your gourmet creation all over again!

Ingredients

For the Bisque

2 lobster tails, cooked and chopped
1 cup heavy cream
4 cups lobster stock
1 medium onion, diced
2 cloves garlic, minced
1/4 cup brandy
1 tablespoon tomato paste
1 teaspoon cayenne pepper
Salt and pepper to taste

For the Steak Bits

8 oz steak, cut into small cubes
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Prepare the Bisque

In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until soft. Stir in the tomato paste and cook for another minute.

Add the lobster stock and bring to a simmer.

Finish the Bisque

Reduce the heat and add the heavy cream, chopped lobster, cayenne pepper, salt, and pepper. Allow it to simmer on low for about 10 minutes, stirring occasionally.

Cook the Steak

In a separate skillet, heat olive oil over medium-high heat. Season the steak cubes with salt and pepper, then sear them in the hot skillet for about 3-4 minutes until golden brown and cooked to your liking.

Serve

Ladle the bisque into bowls and top with the seared steak bits. Enjoy immediately!

Pro Tips

For added depth of flavor, consider adding a splash of Worcestershire sauce to the stock. This can really elevate the umami notes in the bisque.

Choosing Fresh Lobster

When it comes to selecting lobster tails, freshness is key. Look for tails that feel firm and have a vibrant color with minimal discoloration. The shells should have a slight sheen and be free from any cracks. If you’re using frozen lobster, thaw them in the refrigerator overnight for the best texture; room temperature thawing can lead to mushy meat, which is not ideal in a bisque.

The size of the lobster tails can also impact your dish. Larger tails will yield more meat, which is perfect for a luxurious bisque. However, don’t be afraid to mix smaller tails for better flavor as they can be sweeter. As a general rule, two 6-8 ounce lobster tails should provide you enough meat for a generous serving.

Garnishing Tips

Enhancing your lobster bisque with garnishes can elevate the dish from merely delicious to downright stunning. Consider a dollop of crème fraîche or a swirl of smooth avocado puree that can lend both texture and visual appeal. A sprinkle of crispy shallots can introduce a delightful crunch that contrasts beautifully with the creamy bisque.

In addition to herbs, adding a few microgreens such as pea shoots or chervil can offer a refined taste and presentation. These garnishes not only beautify the dish but also contribute a fresh flavor profile that complements the richness of the bisque.

Questions About Recipes

→ Can I use frozen lobster for this recipe?

Yes, frozen lobster can be used, but make sure to thaw it completely before cooking for the best flavor.

→ What can I substitute for lobster stock?

If lobster stock is unavailable, you can use seafood stock or chicken broth as a substitute, but the flavor may vary.

→ How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove.

→ Can I make this recipe dairy-free?

Yes, you can substitute the heavy cream with a non-dairy alternative like coconut cream for a similar texture.