Lobster Bisque

May is lobster season and we usually can’t get enough of our favourite crustacean! This recipe calls for 4-6 lobsters because if you’re using the whole lobster than 4 is more than enough, but make sure that you crack the claws and tails before boiling the lobster. If you’re only using the bodies, legs and shells because you ate the delicious claws and tails, then you should use 6 lobsters to compensate for the loss of meat. Personally, we like eating the claws and tails, and then using the rest of the lobster to make lobster bisque. We never waste lobster!

If you go to your local fish market or even the fish counter at your local grocery store they usually sell fish heads for soup, it’s inexpensive and it really adds to the richness of the broth. What’s amazing about this bisque is that if you thicken it by making a roux (flour and butter) then you can use it as a pasta sauce, or to top Grilled Stuffed Squid, or even over potatoes. You don’t realize the versatility of lobster bisque until you have it ready in your freezer. Check out our Grilled Stuffed Squid recipe HERE, and instead of making the topping of this recipe, top it with a thickened lobster bisque, as well as some feta and green onions, for added decadence.



Lobster Bisque

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6
  • Difficulty: medium
  • Recipe type: Appetizer


  • STOCK:
  • 4-6 lobsters (4 whole or 6 bodies and the legs)
  • 2 fish heads
  • 1 celery stalk, coarsely chopped
  • 1 large carrot, peeled and coarsely chopped
  • 1 onion, coarsely chopped
  • 3-4 fish bouillon cubes
  • 1 cup tomato paste
  • Salt and pepper
  • Olive oil
  • 1 ½ cups white onion, chopped
  • ½ cup celery and leaves, chopped
  • 1 ½ cups carrots, chopped
  • Fresh thyme leaves
  • Fresh saffron
  • ½ cup tomato paste
  • 4-5 cups 15% cooking cream
  • 1 cup white wine
  • Salt and pepper
  • Flour
  • Butter


  1. STOCK: Place the lobsters, fish heads, celery, carrot and onion in a stock pot and cover with approximately 12 cups of water. Bring to a boil
  2. Add fish bouillon cubes, 1 cup of tomato paste, and salt and pepper. Simmer for 2 hours
  3. Strain out the shells and vegetables from the broth. If you used whole lobsters, do not strain out the meat from the broth, leave it in the broth. Set the broth aside
  4. You can make the stock in advance, and even freeze it until you’re ready to make your bisque
  5. BISQUE: Place onions, celery, carrots, thyme and saffron in a pot with olive oil, and sauté for 5-7 minutes
  6. Add 4 cups of lobster stock and cook it on high for 30 minutes, stirring frequently
  7. Add tomato paste, and salt and pepper. Simmer for 30 minutes
  8. Blend vegetables using an immersion blender or a regular blender. Once blended, in a large pot mix the vegetable purée with the rest of the lobster stock and cook for 10 minutes on medium heat
  9. Add cream, whisking to blend, add wine and simmer for 20 minutes. Adjust seasoning
  10. To thicken the bisque, make a roux with butter and flour in a small pot, add it to the soup, whisking constantly, and watch the bisque thicken to your desired consistency

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