Lobster Bisque Recipe

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Lobster Bisque

Judy Garcia


My husband LOVES lobster bisque. It's very expensive to buy at the restaurant we go to, so I thought I might try to make it for him. He loves this recipe!

The original recipe said to discard all of the vegetables. I decided to use them to flavor and thicken the soup. I would imagine either method would result in a great soup.

I used 2 lbs. of lobster meat and we felt it was too much. Next time I will cut that amount to only 1 lb.

pinch tips: How to Clean Pots and Pans





30 Min


1 Hr 30 Min


Stove Top


3/4 c
unsalted butter, divided
1 c
onion, cut in pieces
1 c
celery, cut in pieces
3/4 c
carrots, cut in pieces
1/2 c
dry white wine
1 c
chicken broth
1/2 c
chopped fresh parsley
bay leaf
1/4 tsp
dry thyme
1/4 tsp
28 oz
canned italian plum tomatoes (or regular canned tomatoes)
1/4 c
all purpose flour
3 c
whole milk
1-2 lb
lobster meat, cut in small pieces
1 c
heavy cream
1/2 tsp
1/2 tsp
freshly ground white pepper
1-2 sheet(s)
puff pastry sheet, thawed

Directions Step-By-Step

Heat 1/3 of the butter in a large, heavy saucepan over medium heat. Add onions, celery and carrots. Heat and stir for 5 minutes or until onions are transparent.
Add wine, chicken broth, parsley, bay leaf, thyme, cayenne and tomatoes. Bring to a boil; reduce heat and simmer for 45 minutes, stirring often. Press and strain through a chinois or cheesecloth, reserving liquid. Set vegetables aside.
Put 1 cup of reserved vegetable liquid and about 1/2 of reserved vegetables in a blender. Puree until smooth.
Heat remaining butter in a skillet or large pan over moderate heat; whisk in flour. Heat and stir for 3-4 minutes. Whisk in milk; heat and stir til thickened. Remove from heat; stir in vegetable puree and lobster meat. Heat and stir over medium heat for 20 minutes.
Remove from heat and stir in heated cream. Season to taste with salt and pepper. Serve hot.

NOTE: Some versions finish with 1/4 c. sherry, but I did not.
Ladle soup into individual oven-proof bowls and top with puff-pastry square. Bake at 400° for about 15-20 minutes or until pastry is cooked.

About this Recipe

Course/Dish: Fish Soups, Cream Soups
Main Ingredient: Seafood
Regional Style: American