Lobster Bisque

Lobster Bisque

Recipe by Sandra MyersCourse: SoupsCuisine: FrenchDifficulty: Medium


Prep time


Cooking time


Total time






  • 4 lobster tails frozen in shells (or fresh)

  • 1 cup dry white wine

  • 2 teaspoons Worcestershire sauce

  • 2 cups lobster stock

  • 2 cups heavy cream

  • 4 tablespoons butter

  • 2 tablespoons olive oil extra virgin

  • 1/2 cup onion chopped

  • 1 1/2 teaspoons garlic minced

  • 1 teaspoon celery salt

  • 1 teaspoon dried thyme

  • 1/2 teaspoon paprika

  • 1/2 teaspoon ground cayenne pepper

  • 1/4 teaspoon ground black pepper

  • 1 tablespoon tomato paste and more for flavor


  • Boil lobster tails for 6-8 minutes or until shells are bright red. Remove to cool and reserve water to use later (as stock).
  • Peel lobster for remove meat. Leave shells, return to water and boil for another 10 minutes. Strain lobster stock and reserve 2 cups; using fine mesh strainer.
  • Chop lobster meat into bite sized pieces. Set aside.
  • Heat olive oil in a medium-sized sauce pan over medium high heat. Add onion and garlic; stir and cook for about 5 minutes.
  • Gently stir in wine, followed by Worcestershire, celery salt, thyme, paprika, cayenne pepper, and black pepper. Stir again to well combine.
  • Add in tomato paste and reserved lobster stock. Let simmer for about 10 minutes.
  • Pour mixture in a blender and blend until smooth.
  • Bring mixture back to pot, if needed. Add in heavy cream and butter. Season with salt, if needed.
  • Add lobster meat and continue to simmer for another 5-10 minutes.
  • Remove from heat and garnish with parsley, if desired. Serve!
Lobster Bisque
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