Lobster Bisque

Lobster Bisque
  • 6 servings
  • 0:30 Preparation
  • 1:30 Cooking
  • 2:00 Total Time


Add all
  • 2 x 1 lb
    (2 x 450 g)

    lobsters, boiled for 2 minutes

  • 2 cups
    (500 mL)

    aromatic vegetables, chopped (carrots, celery, leeks)

  • 1/2 cup
    (125 mL)

    white wine

  • 2 Tbsp.
    (30 mL)

    tomato paste

  • 2

    fresh tomatoes, chopped

  • 6 cups
    (1 1/2 L)

    fish stock

  • 3

    each sprigs of parsley and thyme, chopped

  • 1/2 cup
    (125 mL)

    heavy cream (35%)

  • Salt and pepper to taste


Cut lobsters into pieces, using a good quality knife. Keep the meat from the claws and the tail in the refrigerator.

Sauté the rest of the lobsters and the lobster shells with a small amount of butter in a saucepan for 2 minutes.

Add the vegetables and continue cooking for 5 minutes stirring constantly.

Add the white wine and reduce to half the liquid.

Add the tomato paste, tomatoes, fish stock, parsley and thyme.

Cover and cook for approximately 45 minutes on medium heat.

Remove from heat. Puree the preparation in the blender and filter in a fine sieve.

Pour the filtered mixture into a clean saucepan.

Season with the salt and pepper, and add the cream.

Cut the meat from the claws and tail into pieces and add to the preparation.

Continue cooking the lobster for approximately 10 minutes on low heat.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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