Shoreside Lobster Bisque

Recipe by Tracy K
READY IN: 1hr 45mins




  • Bring large pot of water to boil.
  • Add lobsters head first and boil until cooked through, about 8 minutes.
  • Using tongs, transfer lobsters to large bowl.
  • Reserve 2 cups cooking liquid.
  • Cool lobsters.
  • Working over large bowl to catch juices, cut off lobster tails and claws.
  • Crack tail and claw shells and remove lobster meat.
  • Coarsely chop lobster meat; cover and chill.
  • Coarsely chop lobster shells and bodies; transfer to medium bowl.
  • Reserve juices from lobster in large bowl.
  • Heat olive oil in heavy large pot over high heat.
  • Add lobster shells and bodies and sauté until shells begin to brown, about 8 minutes.
  • Add onion and next 8 ingredients (celery through peppercorns).
  • Mix in brandy and Sherry.
  • Boil until almost all liquid has evaporated, about 4 minutes.
  • Add fish stock, reserved 2 cups lobster cooking liquid and lobster juices.
  • Simmer 1 hour.
  • Strain soup through sieve set over large saucepan, pressing firmly on solids.
  • Whisk tomato paste into soup.
  • Simmer until soup is reduced to 3 cups, about 15 minutes.
  • (Can be prepared 1 day ahead. Cover and refrigerate.) Add cream to soup and simmer 5 minutes.
  • Dissolve cornstarch in 1 tablespoon water.
  • Add to soup and boil until slightly thickened, about 2 minutes.
  • Mix lobster meat into soup and stir to heat through.
  • Ladle soup into bowls.