Chunky Lobster Bisque recipe

Preparation Time: 10 minutes | Cooking Time: 1 hours

This simple soup recipe is perfect for serving up at your next dinner party - or just for lunch. Lobster is blended into a creamy, savoury soup mixture, then extra lobster is stirred into the thick and creamy soup. Serve with soft white rolls to mop up all of those delicious flavours.


  • 1 small onion
  • 1 small carrot
  • 1/2 celery stalk
  • 250g cooked lobster meat
  • 3 tbsp. butter
  • 2-3 mushrooms
  • 450ml chicken stock
  • 125ml white wine
  • 350ml single cream
  • 1/2 tsp. each salt and cayenne pepper


  1. Finely dice the onion, celery, carrot and mushrooms. Melt the butter in a large saucepan and add the onion, celery, carrot and mushrooms. Fry for around 10 minutes or until tender, then add the chicken stock. Stir, bring to a simmer and cook for 10 minutes or so.

  2. Place the soup mixture and about 1/3 of the lobster meat into a blender. Blitz until smooth and return to a clean saucepan. Add the white wine, cream, salt, pepper and remaining lobster meat. Stir and bring to a gentle simmer, cooking for around 30 minutes or until the lobster is tender and soft and the soup thick and creamy.

If you like, you can add a little paprika to the soup for flavour, or you could use a mixture of crab and lobster. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

Add a Review or Comment: