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Lobster Bisque Soup Recipe


  • 1 1/2 lb Lobster; cleaned
  • 3 tb Cream
  • 3 c Boiling milk
  • 1/4 c Flour
  • 1/2 c Fish or chicken broth
  • 1/3 c White wine
  • 3 tb Cognac
  • 2 Sprigs parsley
  • Pinch of thyme
  • 1/2 Bay leaf
  • 1 Sm chopped onion
  • 1/4 c Diced carrots
  • 5 tb Melted butter
  • Red food coloring (optional)


This recipe uses a whole lobster! Crack lobster claws and cut lobster body and tail into 4 or 5 pieces.
Saute diced carrots and onion with 2 tablespoons butter for 5 minutes. Add bay leaf, thyme, parsley and lobster. Cook until lobster turns red, about 5 minutes. Add 2 tablespoons cognac and ignite. Add white wine and broth. Simmer 20 minutes.

Remove meat from lobster, reserving shells and broth. Melt 3 tablespoons butter in a saucepan. Add flour. Cook, stirring constantly for 2 minutes. Add 3 cups boiling milk all at once and whisk until smooth.
Crush lobster shells and add to sauce. Add reserve broth with vegetables and simmer, covered, 1 hour.

Strain through a sieve. Heat to boiling and add 3 tablespoons cream. You can add a few drops of red food coloring to give it that lovely pink color, if you wish. Add the lobster, before serving, plus remaining cognac. See glossary for recipe ingredients you’re not familiar with.

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