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 puree half of them and 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.


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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
  • 1
    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

How to Make Lobster Bisque


  1. 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.
  2. 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.
  3. Put 1 cup of reserved vegetable liquid and about 1/2 of reserved vegetables in a blender. Puree until smooth.
  4. 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.
  5. Remove from heat and stir in heated cream. Season to taste with salt and pepper.

    NOTE: Some versions finish with 1/4 c. sherry, but I did not.
  6. 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.

Printable Recipe Card

About Lobster Bisque

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

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