Lobster Bisque

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Lobster Bisque 

This soup takes awhile to cook but it’s worth it.


  • 2 steamed lobster tails
  • 1 bag of chopped onions
  • 2 teaspoons of crushed garlic
  • 1 bag baby carrots
  • 2 stalks of chopped celery
  • 1 ½ cartons of chicken broth
  • 2 tablespoons tomato paste
  • 1 large carton of heavy cream
  • 1 cup of white wine

Remove the meat from the lobster tail and cut into small chunks. Put in a plastic bag and refrigerate.

In an oiled pan, add onions, garlic, carrots, celery and lobster tail shells.  Cook on medium low for about ½ hour (do not brown).

Add tomato paste and stir for a couple of minutes.  Add wine and cook for 15 minutes.

Add chicken broth.  Let simmer for 2 hours.

Drain the broth into a bowl, remove the vegetables and shells from the pan and return broth to the pan.  Add heavy cream and simmer for 1 more hour.

When ready to serve, add lobster meat and warm through.


Source: SaltySailor

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