Lobster Bisque

Lobster Bisque


  • 2 cooked lobsters (1 1/8 to 1 1/4 lbs each)
  • 1 1/4 cup Water
  • 1 bottle clam juice, (8-ounce)
  • 2 whole cloves
  • 1 bay leaf
  • 2 teaspoons butter
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1/4 cup all-purpose flour
  • 2 cups 2% low-fat milk
  • 2 1/2 Tablespoons tomato paste
  • 1/4 teaspoon salt
  • 1 dash cayenne pepper
  • 1 Tablespoon dry sherry


  1. Remove the meat from cooked lobster; chop meat, and set aside.
  2. Place lobster shell in a large zip-top heavy-duty plastic bag. Coarsely crush the shell, using a meat mallet or rolling pin. Place crushed shell in a large saucepan; add water and next 3 ingredients. Partially cover, and cook over medium-low heat 30 minutes. Strain shell mixture through a sieve, reserving stock. Discard shell pieces, cloves, and bay leaf.
  3. Melt butter in a large saucepan coated with cooking spray over medium heat. Add onion and celery; saute 3 minutes.
  4. Sprinkle onion mixture with flour; stir well, and cook 1 minute, stirring constantly. Gradually add the reserved lobster stock, milk, tomato paste, salt, and red pepper; cook over medium heat 8 minutes or until thickened, stirring constantly. You can use an immersion blender to smooth out lumps.
  5. Stir in chopped lobster meat, and cook an additional minute, stirring constantly. Remove from heat, and stir in sherry. Adjust seasonings to taste.

Servings: 4

Source: modified (more lobster!) from Cooking Light, Jul/Aug 1994