Total Time
1hr
Prep 15 mins
Cook 45 mins

Fragrant, flavorful and rich, this lobster studded soup is a nice way to start a summer meal. Each serving packs a good protein punch, so pair this with a light salad and enjoy! I've included 15 minutes prep for cooking the lobsters.

Ingredients Nutrition

Directions

  1. Remove meat from cooked lobsters and reserve shells.
  2. Stud onion all over with whole cloves.
  3. Break up lobster shells and place in soup kettle with water, onion, celery, and bay leaf.
  4. Simmer 45 minutes.
  5. While the broth is simmering, make the lemon butter: Let butter come to room temperature.
  6. Mix lemon extract into butter then refrigerate until ready to serve.
  7. Strain broth through sieve into a clean soup pot.
  8. Add lobster meat and sherry to the strained broth and season to taste with salt, pepper, cayenne, and nutmeg.
  9. Bring the broth back to a simmer over low heat until lobster is heated through.
  10. In a small bowl, beat the egg yolk.
  11. Whisk the cream and 1/2 cup of the soup broth into beaten egg yolk; Pour mixture gradually into remaining soup mixture and heat 1-2 minutes longer.
  12. Pour into soup bowls and top each with 1/2 Tbsp lemon butter.
  13. Garnish with fresh chopped parsley and serve.
Most Helpful

4 5

If this had more flavor it would be a 5-star, because it has a nice texture bur flavor is somewhat bland. I thought all those cloves simmering might overpower the crab (I used crab instead of lobster, as I couldn't get any lobster); however, the clove flavor is still very subtle. Next time I will mince the onion and celery, cook them, and put them in the final bisque for flavor. To kick it up a flavor notch, I ended up adding some spices to the bisque: 1/2 tsp Old Bay Seasoning, 1 tsp seasoned salt, 1 tbs fresh lemon juice, 1/4 tsp cayenne, and 1 tbs flour for thickening, as the egg yolk didn't thicken the bisque very much. This is a good basic bisque recipe to flavor as you desire.