Luscious Lobster Bisque

Luscious Lobster Bisque

9 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
Recipe by  MARBALET

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

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Adjust Servings

Original recipe yields 4 servings



  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 shells, 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 a boil. Reduce the heat to medium, and simmer for 20 minutes.
  3. Remove the bay leaf. Remove the lobster shells; remove the meat from the shell, and 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 a 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 (9)

Rate This Recipe


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.



excellent, substituted cream sherry for the wine, scrumptous



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!

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Amount Per Serving (4 total)

  • Calories
  • 538 cal
  • 27%
  • Fat
  • 35 g
  • 54%
  • Carbs
  • 10.6 g
  • 3%
  • Protein
  • 34.4 g
  • 69%
  • Cholesterol
  • 243 mg
  • 81%
  • Sodium
  • 677 mg
  • 27%

Based on a 2,000 calorie diet



previous recipe:

Tomato Bisque III


next recipe:

Lobster Bisque II