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A close up of bowls of lobster bisque garnished with pieces of lobster meat and tarragon.

Lobster Bisque

Teri & Jenny
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr
Servings 2
Calories 771 kcal


  • 2 lobster tails (in-shell)
  • 1 lemon, cut in half
  • 2 tablespoons extra virgin olive oil
  • ½ pound lobster shells, broken into pieces
  • 2 ½ tablespoons tomato paste
  • 1 carrot, diced
  • 2 ribs celery, diced
  • ½ medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon minced tarragon
  • 1 tablespoon minced thyme
  • cup brandy
  • cup sherry
  • 1 ½ cups lobster tail poaching liquid*
  • 1 ½ cups fish stock or bottled clam juice
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon all purpose flour
  • cup heavy cream
  • salt and pepper to taste


  • Fill a small pot with water and squeeze lemon juice and add lemon halves themselves into the pot. Bring pot to a boil. Add lobster tails lower heat to medium-low and poach tails for 9 to 12 minutes. Remove tails from liquid and reserve ½ cup of the lobster stock. Remove the lobster meat from the shells and set aside.
  • In a large saucepan heat oil over medium-high heat. Place lobster shells (including poached tail shells) into the pan and sauté for 3 to 4 minutes. Add tomato paste and toss together until the shells are well coated. Continue to sauté for 2 to 3 minutes.
  • Add the carrots, celery, onion, garlic, and herbs and continue to sauté for 4 to 5 minutes or until onions become slightly translucent. Season with salt and pepper.
  • Deglaze pan with brandy and sherry and stir.
  • Continue to cook mixture until most of the liquid has evaporated. Add poaching liquid and stock/clam juice and reduce heat to medium. Simmer for 10 to 12 minutes.
  • Pour entire contents into a blender and puree for 2 to 3 minutes.
  • Strain mixture back into the saucepan, using a fine-mesh sieve. Place pan back over medium heat and simmer.
  • In a small bowl mix together butter and flour. Whisk butter-flour mixture into the bisque and continue to stir until mixture slightly thickens.
  • Stir in the cream and adjust seasonings.
  • Chop reserved lobster tail meat into bite-sized pieces. Divide lobster meat into two soup bowls and top with a ladle or two of lobster bisque. Finish with minced tarragon and cracked black pepper. Serve with a crusty baguette.


Calories: 771kcalCarbohydrates: 20gProtein: 18gFat: 57gSaturated Fat: 28gCholesterol: 219mgSodium: 1097mgPotassium: 856mgFiber: 3gSugar: 6gVitamin A: 7262IUVitamin C: 17mgCalcium: 222mgIron: 2mg
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