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.
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.