Luscious Lobster Bisque


  • 1/4 cup margarine
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 carrot, chopped
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 6 lobster tails
  • 1 cup white wine
  • 1 cup chopped tomatoes
  • 6 cups chicken stock
  • 1 cup heavy whipping cream
  • 3 tablespoons chopped fresh parsley
  • salt to taste
  • ground black pepper to taste


Melt the butter or margarine over medium heat in a large saucepan or stockpot; add the onion, garlic, carrot, bay leaf, and thyme. Cook, stirring occasionally, until the onion softens. Add the lobster shells, and cook until they turn red.

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Add the wine and tomatoes. Bring to a gentle boil, and simmer for about 5 minutes. Add the stock and bring to a boil. Reduce the heat to medium, and simmer for 20 minutes.

Remove the bay leaf. Remove the lobster shells; remove the meat from the shell, and set aside.

Place the soup, in batches if necessary, in a blender or food processor; process until smooth. Return the soup to the pot, and bring to a boil. Add the cream and any lobster meat you may have, and heat through. Check for seasoning. Sprinkle with the parsley, and season with salt and pepper. Serve.