Lobster Bisque

Rating: 0.00
January 25, 2022
Two bowls of soup with a spoon and fork.

Lobster Bisque


  • 3 lbs lobster tail
  • 4 T butter
  • 1 onion chopped
  • 3 celery ribs chopped
  • 1 c carrots chopped
  • 2 garlic cloves chopped or minced
  • 4 T flour
  • 2 T thyme
  • 2 T tomato paste
  • ¼ cup cognac
  • 4 – 5 cups lobster or fish broth I recommend Better Than Boullion Lobster or Fish Base
  • ½ – ¾ cup heavy whipping cream


Prepare the lobster…

  • Season the lobster tail(s) with salt and pepper.
  • Broil in a 450 degree oven for approximately 10-12 minutes.
  • Remove from the oven and set aside. The lobster does not need to be fully cooked. We will finish it in the next step.
  • Chop the lobster into small pieces and sauté in a skillet with butter over medium heat until fully cooked.

Prepare the bisque…

  • In a large stockpot, heat butter over medium heat. Add onion, celery, carrots, and garlic and cook until softened.
  • Add flour to mixture and stir until the flour has been absorbed.
  • Add thyme and tomato paste and stir to combine.
  • Add the cognac and stir to combine.
  • Pour in the lobster/fish broth. Stir and bring to a boil.
  • Continue cooking until soup thickens.
  • Working in batches, add the soup to a blender and blend until smooth. Wipe the inside of the pot to remove any large chunks of vegetables that didn’t make it to the blender. You can opt to use a hand immersion blender to puree the soup.
  • When smooth, put the soup through a sieve and return to the soup pot.
  • Return to simmering and add the heavy cream, and stir until well combined. Taste and adjust as you are cooking.
  • To serve, pour soup into a bowl.
  • Garnish with the cooked, chopped lobster.
  • (Optional) Place some of the cooked lobster meat in the pot, leaving some for garnish on the soup when serving.
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