Yada Yada Yada Lobster Bisque

15 minsPrep Time
40 minsCook Time

55 minsTotal Time


Yada Yada Yada Lobster Bisque

  • 4 Tbsp Unsalted Butter Divided
  • 2 Scallions Diced
  • 3 Large Stalks Celery Diced
  • 3 Large Carrots Peeled, diced
  • 1 Tbsp Salt
  • 1 Tbsp Pepper
  • 5 Cloves Garlic Minced
  • 1 Tbsp Chopped Fresh Thyme
  • 3 Tbsp Flour
  • 3 Tbsp Tomato Paste
  • 1 Cup Medium Sherry
  • 4 Cups Seafood Stock
  • 1 Tsp Smoked Paprika
  • 1/4 Tsp Ground Cayenne Pepper
  • 1 Cup Heavy Cream
  • 1 Pound Cooked Lobster Meat Chopped
  • 2 Tbsp Chopped Parsley For garnish



Melt 2 tablespoons butter in a large stockpot over medium heat. Add the scallions and cook for 2 minutes until they begin to soften. Add the celery, carrots, salt, and pepper. Cook until the vegetables begin to soften, about 6 minutes. Add the garlic and thyme and cook another 2 minutes. Turn off the heat.

In a medium saucepan over medium-low heat, make a roux. Melt the remaining 2 tablespoons of butter, then whisk in the flour and continue whisking until the flour is golden brown. (Roux is easy to burn because it needs constant attention. If you burn this or your roux is very dark brown, start over.)

Reduce heat to low, add tomato paste, and whisk until smooth, then whisk in the sherry, seafood stock, paprika, and cayenne pepper.

Add the liquids to your stockpot. Using an immersion blender, blend the mixture until smooth, then stir in the cream, add the lobster meat, and adjust the spices.

Bring the soup to a simmer over medium heat and cook for 10 minutes. Serve hot, garnished with parsley