Creamy Lobster Bisque Recipe

Name: Creamy Lobster Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds lobster carcass little broken bits discarded, but keep the body with all the guts; 1 tablespoon tomato paste; 2 tablespoons sun-dried tomatoes in oil well chopped; 1/2 cup sweet onion chopped, I use Mayan; 1/4 cup chopped celery; 1 small red potato washed well, skin on; 1 clove garlic finely chopped; 1 teaspoon saffron; 2 dashes fish sauce Asian fermented fish sauce; 2 tablespoons olive oil; 1/2 liter vegetable stock low sodium; 1 cup evaporated milk; salt; pepper

Servings: persons

2 pounds lobster carcass little broken bits discarded, but keep the body with all the guts
1 tablespoon tomato paste
2 tablespoons sun-dried tomatoes in oil well chopped
1/2 cup sweet onion chopped, I use Mayan
1/4 cup chopped celery
1 small red potato washed well, skin on
1 clove garlic finely chopped
1 teaspoon saffron
2 dashes fish sauce Asian fermented fish sauce
2 tablespoons olive oil
1/2 liter vegetable stock low sodium
1 cup evaporated milk
salt
pepper

1
In about 1/2 cup of the vegetable stock, add the saffron and allow to sit.
2
Heat onion in a large soup stock pan. Saute onions and garlic.
3
Add potato, celery and garlic, stir well.
4
Add the tomatoes (both sun dried and paste), stir well.
5
Add the lobster carcass, saffron in vegetable stock, a couple of dashes of the fish sauce and the vegetable stock until the lobster is covered.
6
Strain liquid through a fine sieve. Reserve the liquid.
7
Remove the lobster carcass and bits of shell from the vegetables. and press the well cooked vegetables through the fine sieve as much as you are able (this will help thicken the soup).
8
Stir the strained liquid, it should be relatively thick. Run your immersion blender through it to ensure the soup is smooth.
9
Press through a fine sieve again (to make sure there are no lobster shell bits in the soup).
10
Return to heat and add as much of the evaporated milk to make a creamy bisque.
11
Serve with a crustini with Chipotle aioli drizzled on top. YUM!

140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds lobster carcass little broken bits discarded, but keep the body with all the guts, 1 tablespoon tomato paste, 2 tablespoons sun-dried tomatoes in oil well chopped, 1/2 cup sweet onion chopped, I use Mayan, and more.

Yes, Creamy Lobster Bisque falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Lobster Bisque

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions