You will need about an 8 quart stockpot for this recipe.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter or margarine over medium heat in a large saucepan or stockpot; add the onion, garlic, carrot, bay leaf, and thyme. Cook, stirring occasionally, until the onion softens. Add the lobster shells, and cook until they turn red.

    Advertisement
  • Add the wine and tomatoes. Bring to a gentle boil, and simmer for about 5 minutes. Add the stock and bring to a boil. Reduce the heat to medium, and simmer for 20 minutes.

  • Remove the bay leaf. Remove the lobster shells; remove the meat from the shell, and set aside.

  • Place the soup, in batches if necessary, in a blender or food processor; process until smooth. Return the soup to the pot, and bring to a boil. Add the cream and any lobster meat you may have, and heat through. Check for seasoning. Sprinkle with the parsley, and season with salt and pepper. Serve.

Nutrition Facts

538.2 calories; 34.4 g protein; 10.6 g carbohydrates; 243.4 mg cholesterol; 677.2 mg sodium. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/30/2005
excellent substituted cream sherry for the wine scrumptous Read More
(20)

Most helpful critical review

Rating: 3 stars
01/25/2004
I liked it but it needed more flavor. I added a lot of pepper (no salt) Old Bay Seasoning a couple of dashes of tabasco and worchestire. I would suggest not pureeing the meat with the rest of the soup. Read More
(18)
36 Ratings
  • 5 star values: 25
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/30/2005
excellent substituted cream sherry for the wine scrumptous Read More
(20)
Rating: 5 stars
09/30/2005
excellent substituted cream sherry for the wine scrumptous Read More
(20)
Rating: 3 stars
01/25/2004
I liked it but it needed more flavor. I added a lot of pepper (no salt) Old Bay Seasoning a couple of dashes of tabasco and worchestire. I would suggest not pureeing the meat with the rest of the soup. Read More
(18)
Advertisement
Rating: 5 stars
01/01/2004
I made this bisque for a special treat for my family. Everybody just loved it! Im not sure if I did something wrong but in my opinion it was more like a soup than a bisque. Even after adding the cream it wasnt creamy. Regarless everyone had seconds and I will be making this dish again! Read More
(15)
Rating: 3 stars
02/15/2005
I was expecting a more creamier soup like bisque usually is. I added cornstarch to thicken it and also used a little Old Bay Seasoning. Otherwise it would not have enough flavor. I don't think I'll make this again. Kind of an expensive soup. Read More
(8)
Rating: 5 stars
01/27/2012
Cooking the whole tails added wonderful flavour. I substituted 1/4 cup of brandy for the white wine added an extra cup of cream and thickened with cornstarch to get the thick texture. The bisque was delicate delightful and really highlighted the taste of the lobster. Read More
(7)
Advertisement
Rating: 5 stars
01/26/2009
Loved this recipe! It used all natural ingredients and for more flavor I added worcestershire sauce paprika and chilli. Really delicious! Read More
(6)
Rating: 5 stars
12/04/2008
Simply devine! thanksgiving 2008 was made complete Read More
(4)
Rating: 5 stars
11/08/2010
verry good Read More
(3)
Rating: 4 stars
03/18/2012
Though I followed the recipe I found this to be less flavorful than I would have liked. It would have also been helpful to know the preferred size of lobster tails to use. Mine were on the small side so I added extras but still found there to be too little lobster meat in the finished soup. I ended up adding extra seasoning to this recipe. Read More
(2)