Rick’s New England Lobster Bisque

IMG_6138Lobsters have been pricy this summer, but they had a sale this week at the grocery and I picked up a couple. They were delicious. I’d never made lobster bisque before, but I researched a few recipes, and came up with this for our lunch.

The first thing you need is foresight, so you save the lobster shells after your feast, and save the water you cooked them in, and any drawn butter you dipped them in. And pick up some heavy cream at the store. This recipe is for two but can easily be doubled.


The shells from two cooked lobsters.

½ stick of butter (divided)

1 small onion chopped

1 carrot, chopped

1 clove of garlic, finely chopped

A sprig of fresh thyme, or ¼ teaspoon dried

1 Bay leave

1 cup dry white wine

1 14 oz. can diced tomatoes

4 cups water the lobster was cooked in

1 cup heavy cream


Put half the butter in a Dutch oven or sturdy deep pot and melt over medium heat. When the butter has melted, add the onion, carrot, garlic, Bay leave and thyme and saute, stirring for about 5 minutes until the veggies are soft.

Add the cooked lobster shells and stir for another 5 minutes. Add the wine and the tomatoes and bring to a boil. When it boils turn the heat down, cover and simmer for 10 minutes.

Add the water, bring to a boil. Again, when it boils, turn the heat down, cover and simmer for 20 minutes.

Remove the shells and Bay leave from the broth and put the broth through a food mill (I had to dig mine out of the garage) or put it in a blender to puree. Bring the broth back to a boil, add the remaining butter, turn down the heat and add the cream. Salt and pepper to taste. Enjoy!

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