Easily one of the most delicious dishes I have ever had. I found this recipe in a cookbook simply entitled Soup. Heather and I made it for our birthday celebration in 2004, and we’ve been making it every year since.


Lobster Bisque

1 pound cooked lobster (whole)
3 tbsp butter
1 small carrot, grated
1 celery stalk, chopped
1 leek, chopped
1 small onion, chopped
3 tbsp brandy or congac
1/4 cup dry white wine
5 cups water
1 tbsp tomato paste
1/2 cup heavy cream
6 tbsp all-purpose flour
salt and pepper
fresh chives for garnish


Pull off the lobster tail. Remove meat and cut into bite-size pieces. Reserve the tomalley (liver and other innards) and roe (egg) if desired. Chop shell into large pieces.

Melt half the butter in a large pan over medium heat and add the lobster shell. Cook until brown bits begin to stick to the bottom of the pan. Add vegetables. Cook, stirring for about 2 minutes. Add the alcohol and bubble for 1 minute. Pour in the water, add the tomato paste, toss in a pinch of salt, and bring to a boil. Reduce the heat and simmer for 30 minutes, covered. Strain the broth and discard the solids.

Melt the remaining butter in a small pan. Add the tomalley and roe if desired. Add cream; whisk well, remove from heat and set aside.

Put flour in a small bowl and very slowly whisk in 2-3 tbsp of cold water. Stir in a little hot broth to make a smooth liquid.

Bring the remaining broth to a boil and whisk in the flour mixture. Simmer for 4-5 minutes until the soup thickens, stirring frequently. Press the tomalley mixture through a strainer into the soup. Reduce the heat and add lobster meat. Simmer until heated through.

Taste and adjust seasoning as needed, adding more cream if wished. Ladle into warm bowls, sprinkle with chives, and serve with Cheddar Bay biscuits and a Caesar salad.