Lobster and Corn Bisque

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Ready In:
1hr 45mins




  • Preheat oven to 400°.
  • In a large saucepan, bring 4 quarts water, peppercorns and bay leaf to a boil; add lobster.
  • Cook 7 minutes.
  • Strain broth and reserve.
  • Allow lobster to cool to touch, then remove meat from shells.
  • Cut lobster meat into 1/2- to 1-inch chunks and refrigerate.
  • Place shells on a baking sheet.
  • Add carrots, celery, half the fennel, onion and reserved cobs.
  • Roast 1 hour, turning shells, vegetables and cobs so they don't burn.
  • Ten minutes before removing, spread with tomato paste.
  • Remove pan from oven and pour liquor onto vegetables, shells and cobs.
  • Transfer to saucepan of reserved broth.
  • Bring to a boil; simmer until reduced by half (8 cups), about 30 minutes.
  • Strain; discard solids.
  • Thinly slice remaining fennel; add to soup with corn and simmer 10 minutes.
  • Add cream and reserved lobster meat; cook until lobster is heated through, about 5 minutes.
  • Season generously with salt and pepper.

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Me and my boyfriend have been together for 11 years now. We live on 40 acres and have 6 dogs and 4 Tennessee Walkers. We both work a lot of hours so there is never enough time in a day to get everything done. I absolutely love the outdoors. I also enjoy lifting weights, reading and playing with all of my beautiful animals. I absolutely love, love and love to cook. I like to cook a variety of things and also like love to bake. I like to just get in the kitchen and experiment with different things. If something does not turn out for me such as pie crust or gravy I will keep trying until I can make it work. Only problem is, when I finally make it work it may not work again the time after that. It is fun though and I do consider myself a pretty good cook for the most part. I also love slow cooker recipes. Those are my most favorite in the winter months.
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