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Lobster Bisque

Author Jacqueline


  • 6 T butter divided
  • 2 shallots chopped
  • 1/4 c flour
  • 3 lobster tails meat separated from shell, shells reserved and meat chopped
  • 2 cups seafood stock
  • 2 cups cream
  • 1 T paprika
  • 2 tsp tobasco
  • chopped fresh chives for garnish


  • In a large saucepan melt 4 T of the butter over medium heat. Add the shallots and saute until softened, about 5 minutes.
  • Whisk in the flour and cook for 1-2 minutes. Slowly pour in the seafood stock and cream while whisking. Add in the lobster shells and cook over medium-low heat for 10 minutes. Remove the shells and discard.
  • Add in 2/3 of the lobster meat, tobasco and paprika; simmer for 5 minutes.
  • Working in batches, pour the soup into a blender and puree until smooth (conversely, you can use an immersion blender). Return the soup to the pot and add in the remaining lobster meat and 2 T butter. Simmer for another 5 minutes.
  • Ladle into bowls, sprinkle with fresh chives, and serve.