Lobster Bisque

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2 lobsters
4 cups seafood stock
1/2 cup heavy cream
1/4 cup butter
1 carrot, finely chopped
1 celery stalk, finely chopped
1 small onion, finely chopped
2 garlic cloves, minced
1/4 cup tomato paste
1/4 cup brandy
1 teaspoon paprika
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
Chopped fresh parsley, for garnish


1.Bring a large pot of water to a boil. Add the lobsters and cook for 8-10 minutes. Remove the lobsters from the pot and let them cool. Once cool enough to handle, remove the meat from the shells and chop into bite-sized pieces.
2.In a large pot, melt the butter over medium heat. Add the carrot, celery, onion, and garlic. Cook until the vegetables are tender, about 5 minutes.
3.Stir in the tomato paste, paprika, dried thyme, and bay leaf. Cook for 2 minutes.
4.Add the brandy and cook until the liquid has almost evaporated, about 2 minutes.
5.Pour in the seafood stock and bring to a simmer. Cook for 20 minutes.
6.Remove the bay leaf from the pot. Use an immersion blender or transfer the soup to a blender and blend until smooth.
7.Return the soup to the pot and stir in the heavy cream and chopped lobster meat. Cook for an additional 5 minutes to heat through.
8.Season with salt and pepper to taste.
9.Serve hot, garnished with chopped fresh parsley.
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