Lobster Bisque

Bobbie Sicignano


When lobster is on sale, I have the market steam them for me. Then, at home, I put them in large bowls and when cool enough to handle, I crack them open and pick out all the lobster meat. I save all the liquid that is in the shells and body. I freeze the meat and the "stock" separately and when needed, I have much of the work done.


★★★★★ 1 vote



  • 3 stick
  • 1 medium
    onion minced (i use vidalia or red onion)
  • 1/2 c
    carrots, grated
  • 1/2 tsp
    celery seed
  • 1 c
  • 2 c
    lobster meat
  • 5 c
    lobster stock (you can fill in any deficit with more chicken stock)
  • 2 c
    chicken stock
  • 1/4 c
    cooking sherry
  • 2 Tbsp
    tomato paste
  • 1 qt
    light cream
  • ·
    salt & pepper to taste

How to Make Lobster Bisque


  1. Have your lobsters steamed and then crack them open, saving all the juice you can, and pick out the meat.
  2. Mince the onion and sautee with carrots and celery seed in the 3 sticks of butter. Cook until tender.
  3. Add in the flour by small increments. Stir constantly.
    Cook until bubbly.
  4. Add the lobster stock, chicken broth, cooking sherry, tomato paste, salt and pepper. Stir well.
    Add in the light cream. Don't boil.
  5. Add in the picked lobster meat, stir well.
    Serve and enjoy.

Printable Recipe Card

About Lobster Bisque

Main Ingredient: Seafood
Regional Style: American

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