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Lobster Bisque

Marie Cook
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup
Servings 4


  • 1/2 cup Chopped Carrot
  • 1/2 cup Chopped Shallot
  • 1 Clove Garlic Minced
  • 4 tbsp Butter
  • 1/4 cup Flour
  • 1/4 tsp Thyme
  • 1/4 tsp Paprika
  • 1/8 tsp Cayenne Pepper
  • 2 tbsp Tomato Paste
  • 1/2 cup Dry Sherry
  • 3 cups Water
  • 1 1/2 tbsp Lobster Base
  • 1 cup Heavy Cream


  • Melt butter in a 6 quart sauce pan over medium heat, add the chopped carrot and shallot and saute until tender, about 5 minutes. (Cut your carrot up a small as you can to reduce the cooking time. They take a while to get soft and the smaller they are the quicker they cook.) when they start to get soft add the garlic and spices and cook for a couple more minutes. Add the flour and let it cook for a minute or two to get the raw taste out of it then slowly stir in the sherry. Add the tomato paste, lobster base and water and let it simmer for about 15-20 minutes until the sharpness of the sherry has cooked out and the soup has thickened up. Turn the heat off and using an immersion blender, blend until the carrots and shallots are smooth. Add the cream and bring back up to serving temperature.
    Serve with croutons or pieces of cooked lobster, crab or shrimp.