Creamy Lobster Bisque with Chives


Type of Dish Soup


  • 2 whole live lobsters (500g-1 1/4 lbs each)
  • 1/4 bottle dry white wine
  • 1 lt (1 quart) light fish stock
  • 1 bouquet garni (see step one below)
  • 50 ml olive oil
  • 50 g butter
  • 1 onion (chopped)
  • 1/2 leak (chopped)
  • 1 carrot
  • 50 g rice
  • 50 ml brandy
  • 6 cloves garlic (crushed)
  • 40 g tomato paste
  • 600 ml double cream
  • to taste sea salt
  • to taste white pepper
  • 150 g lobster meat (chopped for garnish)
  • 1/2 bunch chives (chopped for garnish)


  1. To make a bouquet garni use thyme, bay leaf, parsley stalks, leek and tarragon. Make a bundle with the leek on the outside and tie it up with string.
  2. Chop the live lobsters into pieces, in a large pot sauté in olive oil and butter. Add the vegetables and tomato pure. Sauté for 25 minutes.
  3. Add brandy and wine reduce by half, add white wine reduce by half.
  4. Add fish stock, Cream and rice cook for one hour. Process to a purée with a heavy duty a food processor. If your machine is not powerful enough then strain the soup, reserve the shells (let them cool down) and pound them to the finest pure possible in a large pestle and mortar and add them back to the soup base.
  5. Once the soup is in a puree bring it back up to a simmer and then pass through a course conical sieve (press firmly with a ladle to squeeze all the liquid out). Next pass the soup through a fine conical sieve.
  6. When ready to serve soup, reheat, add a little more cream and check seasoning. Add garnish (lobster meat and chopped chives). Serve hot with crispy French bread.

Further Information

Yield 4

Preparation Time is approxmiately 1 hour.

Cooking Time is approxmiately 1 hour and 30 minutes.

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