Lobster Bisque

The ideal way to start a romantic feast.

  • Prep: 10 Mins
  • Cook: 1 hour
  • Portions: 6-8

Ingredients You'll Need

  • 5 2-3 Ounce Canadian Atlantic Lobster Tails, split in half
  • 2 cups water
  • 1 tbsp. kosher salt
  • 2 tbsp. extra virgin olive oil
  • 1 vidalia onion, diced
  • 1 fennel bulb, sliced thin
  • 1 garlic clove, crushed
  • 2 tbsp. tomato paste
  • 2 cups dry white wine
  • 1 tbsp. fresh thyme
  • 1 bay leaf
  • 1 tsp. paprika
  • 1 tsp. cayenne pepper
  • 3 cups chicken broth
  • 1 14 oz. can diced & roasted tomatoes
  • 1/4 cup heavy whipping cream
  • 1/2 cup half and half
  • 1 tsp. fresh lemon juice


  1. In a large pot, steam the lobster tails, shell-side down, in salted water for 5 minutes, or until cooked through
  2. Using tongs, transfer tails to a plate and allow to cool
  3. Reserve the steaming water for the stock
  4. When the lobsters are cool enough to handle, remove the meat from the shells and set aside
  5. In a large pot, heat the olive oil over medium-high heat
  6. Add onion to the pot and cook until translucent
  7. Add the fennel and cook until softened
  8. Stir in the garlic and continue cooking for 1 minute
  9. Add tomato paste and cook until mixture becomes a deep, red colour
  10. Add the wine to the pot and deglaze, scraping the bottom of the pan to release the brown bits
  11. Stir in the thyme, bay leaf, paprika, cayenne pepper, chicken stock, reserved liquid and tomatoes
  12. Return shells to the pot and allow the mixture to simmer for 45 minutes
  13. Remove the shells from the broth and blend the mixture with a blender until smooth
  14. Stir in the cream, half and half and lemon juice
  15. Chop the lobster into bite sized pieces and divide among your soup bowls
  16. Ladle the soup over the lobster meat and serve immediately

Discussion 2 comments

Ulla Sommer says:

Under Directions 2. allow to “cook” should be “cool”

Meridian Meats says:

Hi Ulla!
Thank you so much for noticing our error, this has been fixed 🙂

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