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Lobster Bisque Recipe

A great recipe for classic lobster bisque
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Soup
Cuisine: American
Servings: 8


  • 2 lbs uncooked lobster
  • 1 stalk celery chopped
  • 1 carrot peeled and chopped
  • 1 onion chopped
  • 1 bay leaf
  • Small bunch parsley
  • 10 cups water
  • 2 tablespoons butter
  • 1 tablespoon tomato paste
  • 1 cup heavy cream
  • 2 teaspoons dry sherry wine
  • 2 tesaspoons cognac optional
  • 2 teaspoons fresh chervil
  • Salt and pepper to taste


  • Wash lobster well.
  • Separate the head from the body/tail by inserting knife into first membrane layer holding the two together.
  • Combine head, celery, carrot, onion with half the butter in large sauce pan saute everything for few minutes, add the flour little by little, the tomato paste, the water, salt & pepper, parsley, and bay leaf.
  • Bring to a boil; simmer 15 minutes, skimming as necessary. Strain, reserve 8 cups stock and tail.
  • Using scissors, extract meat from reserved tail by cutting through shell and carefully peeling away meat. Slice in medallions.
  • Melt the other half of butter in large saucepan over medium heat. Add lobster medallions and cook for 10 seconds do not over cook the lobster; add reserved stock and heavy cream.
  • Bring to boil, stirring constantly until thick and creamy. Finish with Sherry wine, cognac, salt and pepper to taste.
  • Serve hot.