Photography · Soup

Lobster Bisque

lobster soup

Only in recent years have I come to appreciate the sublime joys of seafood. Being born in the middle of land, far away from sea, it is very difficult to have fresh seafood. After working and traveling around the world and coming in contact with seafood recipes, I discovered another amazing food experience. Lobster is  expensive to order in a restaurant and lacking in the nourishing qualities of more sturdy seafood fare, but  you live only once and consuming lobster once or twice a year is a must if you love it.

Bisque is a French soup very smooth, creamy and highly seasoned , classically based on a strained broth  of crustaceans. Is a method of extracting flavor from imperfect crustaceans not good enough to send to market. In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup.

Julia Child said: “Do not wash anything off until the soup is done because you will be using the same utensils repeatedly and you don’t want any marvelous tidbits of flavor losing themselves down the drain.”lobster


– 1 tablespoon butter

– 1 tablespoon olive oil

– 6 cloves garlic, smashed

– 2 carrots, chopped

– 2 ribs celery, chopped

– 2 red onions, chopped

– 6 cups vegetable stock

– 1 cup tomato sauce

– 1/2 teaspoon fresh peppercorns

– fresh cracked pepper

– sea salt

– 2 cooked lobster

– 2 bay leaves

– 1 handful parsley

– 1 teaspoon thyme

– 1 teaspoon nutmeg

– 1 cup heavy cream

– 1/2 teaspoon saffron

lobster soup


Chopped the cooked lobster carcasses and separate the meat.

Heat a large soup pot on medium and add butter, olive oil, garlic, carrots, celery and onions. Add some freshly cracked pepper, sea salt and saute for about 10 minutes. Add the vegetable stock, tomato sauce, peppercorns, lobster carcasses, bay leaves, parsley, nutmeg and thyme. Top of with water, just enough to cover the shells. Turn the heat down to medium-low and simmer, partially covered for 1 hour.

Using strainer and cheesecloth, strain the lobster broth into a medium pot. Add heavy cream and saffron and mix. Let reduce on medium-low heat another 15 – 20 minutes. Add the meat when is done. Decorate the plates with the carcasses for a huge impact.

You can use shrimps to serve the soup with, if you think you don’t have enough lobster meat. Enjoy!lobster soup



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