Fresh Lobster Bisque

    1 hour 40 minutes

    Now here's a wonderful soup for a dinner party or other special occasion. There's nothing quite as good as a good lobster bisque.

    40 people made this

    Serves: 4 

    • 440g raw lobster tail
    • 85g butter, softened
    • 7 spring onions, chopped
    • 1 onion, chopped
    • 1 carrot, chopped
    • 4 cups (1 litre) fish stock
    • 4 sprigs fresh parsley
    • 1 bay leaf
    • 4 whole black peppercorns
    • 2 1/2 cups (625ml) water
    • 1/3 cup (45g) plain flour
    • 1 3/4 cups tomato puree
    • 1 tablespoon sherry
    • 1/2 cup (125ml) thickened cream
    • 1 pinch ground nutmeg
    • 2 teaspoons chopped fresh tarragon

    Preparation:20min  ›  Cook:1hour20min  ›  Ready in:1hour40min 

    1. Cut the lobster tail in half lengthwise.
    2. Melt half the butter in a pan, add the scallions and onion and cook for 5 minutes until soft but not coloured. Add the carrot and cook for 2 minutes. Add the lobster halves, fish stock, parsley, bay leaf, peppercorns and the water. Bring to a boil, reduce the heat and simmer for 20 minutes, skimming the surface as required.
    3. Remove the lobster from the stock, cool slightly and take the meat from the shells. Set the lobster meat aside, crush the shells and return them to the pan. Continue simmering for a further 40 minutes. Strain the stock, then strain again through a sieve lined with 2 layers of damp muslin or cheesecloth.
    4. Cut some thin slices from the lobster to use as a garnish and set aside. In a blender, blend the remaining lobster flesh with a little of the strained stock until smooth. Mix the flour and remaining butter to a paste. Add the pureed lobster to the pot along with the flour paste, tomato puree, sherry, cream, nutmeg and salt and pepper to taste. Mix well.
    5. Add the tarragon and the remaining stock and cook, stirring continuously, over high heat until the soup boils and thickens. Reduce the heat and simmer gently for 5 minutes. Season to taste and serve garnished with the reserved lobster and some sprigs of tarragon, if desired.

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    Reviews in English (27)


    What a fantastic bisque. I scaled it to 8 servings and it made more like 12. A couple of things that would make this soup a little faster to prepare..... Tie the parsely, bay leaf, peppercorns and lobster shells into cheesecloth and drop into soup when called for. Then you can just remove later. Secondly, you can use a submersion blender to puree the soup before adding the sherry and cream. This will give it a more traditional bisque look also. Great Soup!  -  03 Nov 2001  (Review from Allrecipes USA and Canada)


    I may be the odd ball here, but this was not very good at all. Seems like it had too much tomato in it. The tomato way overpowered everthing else. It was just tomato soup with other stuff in it. My husband will eat almost anything. He didn't eat this.  -  30 Apr 2004  (Review from Allrecipes USA and Canada)


    I used diced canned tomatoes and pureed them, added it to the soup and tasted it, it was wonderful. I didn't have enough tomatoes to measure what the recipe called for so I said the heck with it, I'll add some tomato sauce. I learned a lesson. DON'T ADD TOMATO SAUCE! It makes it taste like tomato soup. But it was excellent with just the pureed diced tomatoes.  -  08 Aug 2001  (Review from Allrecipes USA and Canada)