Fresh Food Friday Lobster Soup


It’s January. It’s cold and there is nothing more satisfying than a bowl of rich, creamy soup. This recipe for lobster bisque from is not only easy to make but it is a tasty starter for an elegant dinner. I always serve it with a warm, crusty loaf of French bread.


1/2 lb. cooked lobster meat with shells if possible (I use four lobster tails)
1/4 c. butter
1/2 c. onion
1/3 c. white wine
1 1/2 c. chicken broth
2 cloves garlic minced
1 T. Worcestershire sauce
3 dashes Tabasco sauce
1/3 c. cooking sherry
3/4 t. dried thyme
1 bay leaf
4 ozs. tomato paste
1 1/2 c. half and half or light cream


  • Remove the meat from the shells and set aside.
  • Melt 2 tablespoons butter in a large saucepan. Add shells and 1/4 cup onion and cook over medium heat until fragrant and lightly browned. Add chicken broth and simmer 10 minutes. Strain and set aside.
  • Melt remaining butter over medium heat. Add onion and garlic and cook until softened. Add white wine and cook until almost evaporated. Add Worcestershire and Tabasco sauce and cook until almost evaporated.
  • Stir in broth, sherry, thyme, bay leaf, and tomato paste. Simmer 15 minutes or until thickened.
  • Add in cream and lobster meat and heat over medium heat until hot. Serve immediately.
  • Serve four.



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