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Classic Lobster Bisque

8-10 ounces cleaned lobster meat, shell reserved

• 1 onion, fine dice

• 2 celery stalks, fine dice

• 1 carrot, fine dice

• 8 garlic cloves, smashed

• 2 T. tarragon

• 2 T. thyme

• 1 clove

• 1 tsp coriander seed

• ½ c. Bristol cream sherry

• ½ c. brandy

• 1.5 qt lobster or clam stock

• 4 T. tomato paste

• ½ c. heavy cream (or whipped cream- will explain)

• 1.5 tsp cornstarch

• 1 tsp lobster or clam stock

1. In a large pot, add the lobster shells and saute in 2 T. olive oil until the shells begin to caramelize.

2. Next add the mirepoix, garlic, herbs and seed spices. Saute for 5 minutes, then deglaze the pan with the sherry and brandy. When the liquid has reduced by 3/4 , add the lobster stock and simmer for 30-45 minutes.

3. At this point, remove the shells, and working in batches, puree the soup and strain into a bowl.

4. Heat another pot on the stove with 2 tsp oil, and cook the tomato paste until the raw flavor has cooked out. 2-3 mins. Then add the strained soup and heavy cream and bring to a simmer.

5. Mix the cornstarch with the stock and stir into the bisque until it has thickened slightly. Taste for a final seasoning, and top with the lobster meat and serve immediately.