Chunky Lobster Bisque

    1 hour

    An elegant and super-tasty soup, which is the perfect starter to any dinner party. It's deliciously creamy with lots of succulent chunks of lobster.

    42 people made this

    Serves: 6 

    • 3 tablespoons olive oil
    • 1 onion, chopped
    • 125ml dry white wine
    • 125ml cooking sherry
    • 5 tablespoons plain flour
    • 85g tomato puree
    • 350ml chicken stock
    • 1.2 litres milk
    • 1/4 teaspoon cayenne pepper or to taste
    • 1/8 teaspoon ground black pepper
    • 1/2 teaspoon fish seasoning
    • 2 tablespoons Worcestershire sauce
    • 1 spring onion, finely chopped
    • 225g cooked lobster claw, cut into bite-sized pieces

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Heat the oil in a large saucepan over medium heat. Stir in onion and cook until soft and translucent, about 5 minutes. Stir in white wine and sherry; cook until liquid has reduced by half. Sprinkle in flour while stirring to ensure there are no lumps. Once a thick paste has formed, stir in the tomato puree, then pour in the chicken stock and milk. Season with cayenne pepper, black pepper, fish seasoning, Worcestershire sauce and spring onion.
    2. Cook and stir over medium heat until the bisque begins to simmer, about 15 minutes. Stir in the lobster meat and reheat before serving.

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    Reviews in English (40)


    This was awesome! Not difficult to make and absolutely delicious. Honestly, I have never had better seafood bisque than this one. I made a few very slight changes, but I seriously doubt they made much difference. Instead of all lobster, I used one lobster tail, several very large scallops cut into fourths, and about 4 very large shrimp, chopped. I used 2 ½ cups fat free milk and 2 ½ cups half and half, and I used a nice drinking sherry, not cooking sherry. The seafood and milk changes were simply because that is what I had on hand. But, I never use cooking sherry, as it is so salty. As it turned out, I did have to add some salt to the bisque, but at least I was able to control it. So after all, the cooking sherry might work fine. I served the bisque with a simple green salad and crusty bread. My husband commented that it was wonderful, and wants me to make it for company soon!  -  11 Oct 2010  (Review from Allrecipes US | Canada)


    Fate was against me as I made this recipe - my grocery had no lobster, I got crab legs instead and they were bad! So, I ended up with two cans of chunk crab meat - and it was still great! A lovely, heart-warming recipe...  -  04 Oct 2010  (Review from Allrecipes US | Canada)


    This soup is delicious. I had scallops I had to use - so I guess I would call my version "Scallops Bisgue". The scallops were very large so I cut them in quarters. I used 2% milk - and it was fine. I also added 4 cloves of minced garlic. I didn't pay attention to the comment about the cayenne pepper - "add to taste". I just put it all in and wow - yes, gives it a lot of kick - so be careful! It was actually very good though! I didn't have scallions - so I just did without, but I think the scallions would have made it that much better. SO I will be making again and again and next will try with Lobster. BUT any seafood would be delicious. Its such a great base for a seafood bisque. Thanks for such wonderful recipe! UPDATE: made this again and this time used scallops and canned crabmeat. Forgot about the kick of the cayenne pepper and added it all. Next time I think I will leave the pepper out as 2 family members wouldn't eat it because of the spice. I figure you can add cayenne to your own taste, but once its in there - its in there - so better off leaving out. This time I also tried with 4 Cups of Fat Free Milk and 1 Cup of half and half and didn't even notice that it was lower in fat!  -  06 Oct 2010  (Review from Allrecipes US | Canada)