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A simpler but deeply satisfying lobster bisque.
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5 from 2 votes

lobster bisque

A simple version of a French classic soup. Clam juice replaces lobster stock to and whole lobsters are replaced by canned lobster meat. Plan on small portions. This is a rich dish.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Appetizer
Cuisine: French
Servings: 6


  • 4 Tbsp butter
  • 1/2 cup shallots diced
  • 1/4 cup carrots diced
  • 3/4 cup white mushrooms diced
  • 1/4 cup celery diced
  • 2 Tbsp tomato paste
  • 1 1/2 cups chicken stock
  • 1 cup clam juice
  • 12 oz can lobster meat juice reserved
  • 1/4 cup white wine
  • 1/4 cup sherry
  • 1 1/2 cups whipping cream 35% milk fat
  • 1/8 tsp cayenne
  • salt to taste


  • Heat a sauce pan or pot large enough to hold all ingredients over medium low heat.
  • Melt the butter. Add the shallots, carrots, mushrooms and celery. Cook until onion is translucent, about 10 minutes. Add tomato paste and cook a minute more.
  • Add stock, clam juice and reserved lobster juice and simmer 10 minutes more.
  • Separate the larger lobster pieces (claws) and set aside. You should have about 1/2 cup little bits left over.
  • Puree the soup along with the 1/2 cup of little bits of lobster. Wipe the pot out. Return the pureed soup to the pot.
  • Mix in white wine and sherry and simmer, loosely covered for about 30 minutes.
  • Add cayenne. Simmer 5 minutes more.
  • Add whipping cream and heat through.
  • Adjust salt.
  • Add large lobster pieces and serve.
  • Garnish with a bit of paprika or piment d'esplette if you can get it.


This bisque is fairly thin. If you want a thicker bisque mix a bit of cornstarch into 1/4 cup of the soup before you add the cream. Bring to a simmer. Once you have the texture where you want it (or a bit thicker than you want it) add the cream and heat through.