Classic Lobster Bisque 

Classic Lobster Bisque

This rich and creamy lobster bisque will make a heavenly entrée or can be served in smaller portions as a first course. Dry sherry and lobster make a natural flavor pairing, and here they come together in perfect harmony. See below for tips on cooking the perfect lobster.

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Prep:45 mins
Cook:60 mins
Total:105 mins

Servings:6 to 8 servings


Nutrition Facts (per serving)
163 Calories
12g Fat
7g Carbs
6g Protein


  • (1 1/4-pound) lobsters, steamed
  • 3 tablespoons butter
  • 1/2  shallot, or onion, chopped
  • 1  celery, chopped
  • 3/4 cup dry sherry, plus extra for serving
  • 5 cups fish stock, or clam juice
  • 4 cups water
  • 2 clove garlic cloves
  • 2 bay leaves
  • 1/4 cup tomato paste
  • 2 tablespoons cornstarch
  • 3  heavy cream
  • 2 tablespoons fresh , tarragon, choppedRead the recipes, made it step by step.
    Its simple and easy!

Classic lobster bisque recipes can be overwhelmingly complicated.
Using a hefty chef’s knife, kill each lobster by pressing the tip of the knife in the indentation just behind and between the eyes.

  1. As soon as lobster is cool enough to handle, remove tail, claw, and knuckle meat from shells using kitchen shears, lobster crackers, and/or the back of a heavy cleaver to help crack shells. (It’s okay if the meat gets a little mangled.) Reserve shells; separately reserve any accumulated liquids in the rimmed baking sheet. Cut lobster meat into 1-inch pieces and transfer to the refrigerator.

  2. Using a heavy chef’s knife, cut lobster bodies into large pieces (do not discard any part).