Simple Lobster Bisque

A smooth creamy textured soup with a rich lobster and creamy lobster bisqur


  • 1  gal  Water
  • ½ lb    Lobster Base
  • 1  qt    Heavy Cream
  • ½ cup Cooking Sherry
  • ¼ lb    Chopped Lobster Meat (optional)
  • 1  oz    Paprika
  • 12 oz   Roux (50/50 blend – melted margarine & white flour)


  • Combine water, lobster base, paprika, cream & sherry in saucepan.
  • Bring to a boil then reduce to a simmer.
  • Slowly add roux with a fine wire whip, about 3 ounces at a time, until desired thickness is achieved.
  • Yield: Approximately 1.5 gallons or 24 – 8oz portions

Serving Suggestions:

  • Accompany with a Garden Salad for a light lunch.
  • Serve in a Bread Bowl with fresh cut fruit.
  • Pair with a traditional Lobster Roll for a sensational New England treat

Chef’s Notes:

  • Lightly increase thickness to use as “Newburgh Sauce”.
  • For a more Robust flavor use fresh lobster stock. – – Combine 2gallons of water, shells from 6 lobsters, and 1 small spanish onion in a 10 qt saucepan & reduce by half.

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