Impress your guests and family with a luxurious homemade Lobster Bisque (Ruth's Chris Copycat Recipe), capturing the essence of gourmet dining right in your kitchen.
Known for its creamy texture, decadent flavor, and the unmistakable taste of lobster, this iconic soup has graced the tables of fine steakhouses like Ruth's Chris for decades. Lobster bisque is believed to have originated in French cuisine, firmly establishing itself as a symbol of culinary sophistication.
Over the years, restaurateurs and home chefs alike have strived to replicate the legendary flavors found in top-tier steakhouses, with Ruth's Chris Steak House being a celebrated purveyor.
This bisque is typically crafted with fresh lobster, aromatic vegetables, a splash of cognac or sherry, and finished with heavy cream for an unforgettable experience.
The combination of rich seafood stock, brandy, and cream creates an irresistibly smooth and velvety soup that is perfect for special occasions or whenever you want to indulge.
By following this Lobster Bisque (Ruth's Chris Copycat Recipe), you'll discover how simple and rewarding it can be to recreate restaurant-quality cuisine at home. Whether you're celebrating a milestone or simply craving a bowl of comforting luxury, this recipe delivers a tender, savory bisque brimming with flavor in every spoonful.
Read on to unveil classic flavors, detailed techniques, and a few clever chef's tips to make this bisque your new favorite show-stopping dish.
Ingredients
- 2 live lobsters (about 1½ pounds each) or 3 cups cooked lobster meat
- 4 cups fish or lobster stock
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- 2 cloves garlic, minced
- ¼ cup tomato paste
- ¼ cup all-purpose flour
- ½ cup dry white wine
- ¼ cup brandy (such as cognac) or dry sherry
- 1 bay leaf
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ½ teaspoon sweet paprika
- 1 cup heavy cream
- Salt and white pepper, to taste
- Chives, for garnish
- Optional: pinch of cayenne pepper, for extra heat
Instructions
- If using live lobsters, bring a large pot of salted water to a rolling boil. Add the lobsters and cook for about 8-10 minutes until bright red. Remove the lobsters and set aside to cool. Reserve 4 cups of the cooking water to use as stock if desired.
- Once cooled, crack the lobster shells and extract the meat from the claws, tail, and knuckles. Dice the meat into bite-sized pieces and set aside. Reserve the shells for making lobster stock or adding extra depth to the bisque.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Sauté for 6-8 minutes until softened and fragrant. Stir in the minced garlic and cook for another 1-2 minutes.
- Add the tomato paste to the vegetables and cook for 2 minutes, stirring often until the paste darkens slightly.
- Sprinkle the flour over the vegetables, stirring constantly to create a roux. Let cook for 1-2 minutes until the flour is absorbed and lightly toasted.
- Slowly pour in the white wine and brandy (or sherry), scraping up any browned bits from the bottom of the pot. Let the mixture simmer for 2-3 minutes to allow the alcohol to evaporate.
- Stir in the lobster or fish stock, bay leaf, thyme, and paprika. If desired, add the reserved lobster shells to enhance flavor. Bring to a gentle simmer and cook uncovered for 25-30 minutes.
- Remove the bay leaf and any lobster shells. Use an immersion blender to puree the soup in the pot until smooth. Alternatively, carefully transfer the bisque in batches to a countertop blender and puree until velvety, returning the soup to the pot afterward.
- Reduce the heat to low. Stir in the heavy cream and diced lobster meat. Gently heat through for 5-8 minutes. Season the bisque with salt, white pepper, and a pinch of cayenne if desired.
- Ladle the lobster bisque into warmed bowls. Garnish with chopped chives and additional lobster pieces for an elegant touch. Serve hot and enjoy.
Nutritional Information
Lobster Bisque (Ruth's Chris Copycat Recipe) is a decadent soup that delivers both protein and essential micronutrients while remaining surprisingly moderate in calories compared to other creamy starters. A typical serving (about 1½ cups) contains approximately 360-420 calories, with most of the energy derived from lobster meat, cream, and butter.
Protein levels are notable owing to the generous lobster portion, providing around 22-28 grams per serving, which helps with satiety and muscle maintenance.
The soup derives fat chiefly from heavy cream and butter, giving it its signature silky mouthfeel, yet the use of seafood means cholesterol and saturated fats are present but not excessively high within a balanced diet.
Lobster is a rich source of vitamins and minerals such as phosphorus, zinc, copper, selenium, and vitamin B12, all vital for healthy cellular functions and immunity. Carbs are moderate, emerging mainly from the flour and vegetables, usually around 14-18 grams per bowl.
This bisque is also relatively low in sugar and can be enjoyed by those mindful of their intake. A delicious option for holiday meals, gatherings, or special occasions, this Lobster Bisque (Ruth's Chris Copycat Recipe) delivers a gourmet experience with nourishing benefits when served as part of a well-rounded menu.
Wine and Beverage Pairings
The richness of Lobster Bisque (Ruth's Chris Copycat Recipe) pairs beautifully with crisp, mineral-driven white wines. Opt for a French Chardonnay (preferably unoaked), a classic white Burgundy, or a delicate Champagne to complement the soup's creamy texture and subtle sweetness from lobster.
A Sauvignon Blanc or Pinot Gris offers refreshing acidity to balance the dish's richness. For non-alcoholic options, consider sparkling water with a twist of lemon or a light, herbal iced tea infused with mint or citrus.
These choices cleanse the palate and enhance the lobster's delicate flavor, making the bisque the centerpiece of a truly gourmet experience.
Cooking Tips and Variations
To ensure your Lobster Bisque (Ruth's Chris Copycat Recipe) rivals restaurant quality, follow a few key chef tips. If possible, use fresh lobster and homemade shellfish stock; this gives the bisque a depth of flavor that store-bought options simply can't match.
After extracting the lobster meat, simmer the shells in stock for an hour with aromatics for an extra-rich base. For those seeking convenience, high-quality seafood stock and precooked lobster tails also yield excellent results.
Always cook the flour fully in step five to eliminate its raw taste and build a roux that's foundational for a creamy finish. Puree the bisque thoroughly until it's completely smooth - an immersion blender is helpful, but blending in batches produces an ultra-silky texture.
If you prefer a slightly lighter soup, halve the cream and replace it with half-and-half or evaporated milk, but keep in mind this will slightly alter the luxurious mouthfeel.
Spice it up with a pinch of cayenne or hot sauce, or add fresh herbs such as tarragon for a twist on the classic profile. Variations can also include the addition of other shellfish, such as shrimp or crab, for a more complex seafood flavor.
For an elegant presentation, reserve a few lobster chunks for garnishing each bowl. With a thoughtful approach to each component, your Lobster Bisque (Ruth's Chris Copycat Recipe) will be the star of any meal.
Serving Suggestions
Serve Lobster Bisque (Ruth's Chris Copycat Recipe) in small, pre-warmed bowls to preserve its heat and velvety texture. For an elegant dinner, offer the bisque as an appetizer ahead of a surf-and-turf main, such as filet mignon or seared scallops, echoing the steakhouse tradition.
Garnish with a swirl of cream, a sprinkle of fresh chives, or a few tender lobster pieces to create a striking presentation. Accompany with crusty French bread or toasted baguette slices, ideal for sopping up every last bit of bisque.
For a contemporary touch, serve in shot glasses as an amuse-bouche at cocktail parties or holiday gatherings, allowing guests to savor the bisque's flavor in just a few luxurious sips.
If you want to turn this soup into a meal on its own, pair it with a bright salad of arugula, fennel, and citrus. To elevate the main course, consider serving alongside buttery mashed potatoes, delicate risotto, or roasted seasonal vegetables.
This Lobster Bisque (Ruth's Chris Copycat Recipe) is versatile enough to fit both casual and formal occasions, comforting enough for cozy dinners, and dazzling enough for festive celebrations.
Health Benefits
Lobster Bisque (Ruth's Chris Copycat Recipe) offers more than indulgent taste; it brings important nutrients and health benefits when enjoyed in moderation. Lobster is a lean source of high-quality protein, essential for muscle repair and maintenance.
It also provides omega-3 fatty acids that support heart and brain function while helping to reduce inflammation. Furthermore, lobster delivers a wealth of vitamins and minerals, including vitamin B12, zinc, selenium, copper, and phosphorus, all of which promote immune health and proper metabolic function.
The soup's vegetables contribute dietary fiber, potassium, and vitamins A and C, supporting digestive well-being and overall vitality. While the recipe does include cream and butter, using them in modest amounts means you can savor the soup's luxury without compromising on health.
For those watching cholesterol or calorie intake, options such as using lighter cream or reducing butter can be adapted easily. As a celebration dish, this gourmet bisque offers wholesome seafood nutrition with all the elegance of fine dining.
Frequently Asked Questions
Yes, frozen or pre-cooked lobster can be used in this recipe. Thaw completely, chop into bite-sized pieces, and add to the bisque as directed. For deeper flavor, simmer the shells (if available) in the stock before straining.
Brandy or sherry adds traditional depth and complexity, but the bisque can be made without alcohol. Substitute with extra stock and a splash of fresh lemon juice for brightness.
Cool leftovers completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent the cream from separating.
Yes, you can replace butter with a plant-based alternative and substitute heavy cream with coconut milk or a dairy-free cream. Expect a slightly different but still delicious flavor profile.
Shrimp, crab, or a mix of shellfish can be substituted for lobster, or used in combination, to create a rich and flavorful seafood bisque.
Lobster Bisque (Ruth's Chris Copycat Recipe) encapsulates the essence of fine dining and coastal cuisine in a single, luxurious bowl. Whether served as an impressive appetizer for a dinner party or savored for an intimate family meal, this rich and creamy soup dazzles the senses with its decadent blend of lobster, aromatics, and delicate spices. By following this step-by-step guide, you can recreate the iconic steakhouse experience in your own home, balancing gourmet flavor with accessible ingredients and techniques. Indulge in the spiced warmth, savor the tender lobster, and celebrate every occasion with the timeless elegance of Lobster Bisque.
Ingredients
- 2 live lobsters (about 1½ pounds each) or 3 cups cooked lobster meat
- 4 cups fish or lobster stock
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- 2 cloves garlic, minced
- ¼ cup tomato paste
- ¼ cup all-purpose flour
- ½ cup dry white wine
- ¼ cup brandy (such as cognac) or dry sherry
- 1 bay leaf
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ½ teaspoon sweet paprika
- 1 cup heavy cream
- Salt and white pepper, to taste
- Chives, for garnish
- Optional: pinch of cayenne pepper, for extra heat
Instructions
-
1If using live lobsters, bring a large pot of salted water to a rolling boil. Add the lobsters and cook for about 8-10 minutes until bright red. Remove the lobsters and set aside to cool. Reserve 4 cups of the cooking water to use as stock if desired.
-
2Once cooled, crack the lobster shells and extract the meat from the claws, tail, and knuckles. Dice the meat into bite-sized pieces and set aside. Reserve the shells for making lobster stock or adding extra depth to the bisque.
-
3In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Sauté for 6-8 minutes until softened and fragrant. Stir in the minced garlic and cook for another 1-2 minutes.
-
4Add the tomato paste to the vegetables and cook for 2 minutes, stirring often until the paste darkens slightly.
-
5Sprinkle the flour over the vegetables, stirring constantly to create a roux. Let cook for 1-2 minutes until the flour is absorbed and lightly toasted.
-
6Slowly pour in the white wine and brandy (or sherry), scraping up any browned bits from the bottom of the pot. Let the mixture simmer for 2-3 minutes to allow the alcohol to evaporate.
-
7Stir in the lobster or fish stock, bay leaf, thyme, and paprika. If desired, add the reserved lobster shells to enhance flavor. Bring to a gentle simmer and cook uncovered for 25-30 minutes.
-
8Remove the bay leaf and any lobster shells. Use an immersion blender to puree the soup in the pot until smooth. Alternatively, carefully transfer the bisque in batches to a countertop blender and puree until velvety, returning the soup to the pot afterward.
-
9Reduce the heat to low. Stir in the heavy cream and diced lobster meat. Gently heat through for 5-8 minutes. Season the bisque with salt, white pepper, and a pinch of cayenne if desired.
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10Ladle the lobster bisque into warmed bowls. Garnish with chopped chives and additional lobster pieces for an elegant touch. Serve hot and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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