Lobster bisque

From Lobster bisque

Lobster bisque


  • 4 cups lobster stock
  • 1 onion, diced
  • 2 celery stalks, diced
  • 1 carrot, diced
  • 1 fresh thyme sprig
  • 3 sprigs fresh parsely
  • 1/2 tsp saffron
  • 1 tbsp tomato paste
  • 1 cup heavy cream
  • 1/4 cup sherry
  • 1/2 tbsp ground pepper
  • 2 tbsp cornstarch


In a large pot, bring the lobster stock to a boil. Add onion, carrots, celery, thyme, parsely and saffron. Bring to a boil again, then reduce heat and simmer for 20 mins. Add tomato paste and simmer another 20 minutes, stirring occasionally. The vegetables should be very tender. If you want a very refined bisque, you can press all of the solids through a sieve back into the stock pot. I prefer rustic so I blended the entire contents of the pot with an immersion blender until it was quite smooth.

Stir the cornstarch into the cream and whisk until it is well incorporated. In the pot on medium heat, add cream mixture, sherry and pepper, and stir well. Simmer for another 20 minutes, until the soup thickens. Serve hot, garnished with more parsely or chives and with a nice crusty bread. I added a little spoonful of crab meat because I had some left over.

Printable Recipe


  1. Lobster bisque | Soph n' Stuff - July 20, 2013

    […] Lobster bisque […]

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