Luscious lobster bisque

    1 hour

    You will need about an 8 quart stockpot for this recipe.

    15 people made this

    Serves: 4 

    • 60g butter or margarine
    • 1 onion, chopped
    • 1 clove garlic, minced
    • 1 carrot, chopped
    • 1 bay leaf
    • 1/2 teaspoon dried thyme
    • 6 lobster tail shells
    • 250ml white wine
    • 180g diced tomatoes
    • 1.4L fish or chicken stock
    • 250ml double cream
    • 3 tablespoons chopped fresh parsley
    • salt and ground black pepper to taste

    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Melt the butter or margarine over medium heat in a large saucepan or stockpot; add the onion, garlic, carrot, bay leaf and thyme. Cook, stirring occasionally, until the onion softens. Add the lobster bodies, and cook until they turn red.
    2. Add the wine and tomatoes. Bring to a gentle boil, and simmer for about 5 minutes. Add the stock and bring to the boil. Reduce the heat to medium, and simmer for 20 minutes.
    3. Remove the bay leaf and thyme sprigs. Remove the lobster shells, picking off any meat they may still have on them. Set aside.
    4. Place the soup, in batches if necessary, in a blender or food processor; process until smooth. Return the soup to the pot, and bring to the boil. Add the cream and any lobster meat you may have, and heat through. Check for seasoning. Sprinkle with the parsley, and season with salt and pepper. Serve.

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    Reviews in English (24)


    excellent, substituted cream sherry for the wine, scrumptous  -  30 Sep 2005  (Review from Allrecipes US | Canada)


    I liked it, but it needed more flavor. I added, a lot of pepper (no salt), Old Bay Seasoning, a couple of dashes of tabasco and worchestire. I would suggest not pureeing the meat with the rest of the soup.  -  05 Apr 2001  (Review from Allrecipes US | Canada)


    I made this bisque for a special treat for my family. Everybody just loved it! Im not sure if I did something wrong but in my opinion it was more like a soup than a bisque. Even after adding the cream it wasnt creamy. Regarless, everyone had seconds and I will be making this dish again!  -  09 Feb 2003  (Review from Allrecipes US | Canada)