One-Pot Wonders

Cheap! and Easy Lobster Corn Bisque

January 14, 2014
3 Ratings
  • Serves 4
Author Notes

This is a relatively cheap and luxurious lobster bisque that maximizes flavor by using every part of the lobster, apart from the "gunk". We started making this regularly last summer, but now enjoy it year round. I serve this with a crusty baguette. —MP

What You'll Need
  • 1 lobster
  • 1 ear of corn
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 4 strips of thick cut smoked bacon, cut into lardons
  • 1 cup heavy cream
  • 1 cup 1% milk
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 1 yellow onion, rough chop
  • 1 medium potato, peeled and diced (I used Yukon Gold)
  • .5 teaspoons worchestershire sauce
  • .25 teaspoons cayenne (scant 1/4 teaspoon)
  • 1 teaspoon salt (or to taste)
  • .5 teaspoons freshly ground black pepper
  • 2 teaspoons tomato paste (2 heaping teaspoons)
  • handful of freshly chopped Italian parsley
  • crusty baguette (optional, but awesome)
  1. Steam the lobster in a large pot with the corn, then set both aside to cool. Remove and reserve the meat from the shells and the corn from the cob. Discard the head of the lobster, but keep the remaining shells and the cob.
  2. Rinse and dry your large pot. Cook the bacon lardons for 4-5 minutes over medium-low heat until browned and crisp. Remove and reserve.
  3. Add the butter to the bacon fat (I know...) then add the chopped onion and cook over medium-low heat for ~7 minutes until translucent but not brown. Add tomato paste and cook for 1 minute. Add white wine to deglaze the pan and let it cook until the smell of alcohol is diminished (~2 minutes).
  4. Add cream, chicken stock, worchestershire, cayenne, potatoes, lobster shells and corn cob and bring to a simmer. Partially cover the pot and simmer on low for 30 minutes.
  5. Using tongs or a slotted spoon, remove the largest pieces of shell, onion, and potatoes and the corn cob and discard all. Place a strainer over your soup terrine and carefully pour the stock into the terrine to strain.
  6. Return the newly smooth stock to your pot, add the 1% milk and bring to a simmer.
  7. Turn off the stove. Add the cooked lobster and parsley. Allow to stand for 1-2 minutes until lobster is warm. Garnish each bowl with a handful of crisp bacon and serve with crusty bread.
Contest Entries

See what other Food52ers are saying.

  • Susanannah
  • Paula
  • Eryn
  • Toledo KB
    Toledo KB

6 Reviews

Susanannah August 25, 2021
This is an excellent recipe but it lists olive oil as an ingredient--but never indicates where the oil is added? Otherwise, it's a recipe I will use many times.
Paula June 27, 2015
This is amazing.. and it IS easy! Althought it is " unorthodoxed" It ROCKS and I LIVE in New England and KNOW my Lobster Bisque;) Great Recipe- thanks so much. Love the post about the person making it for the sick father loving the soup too.... food HEALS:)
Eryn April 2, 2015
I've made this incredible recipe 3 times in as many months for my father in law who, due to medical conditions, cannot eat anything but soup that is basically the consistency of baby food. It's been a few years since he's been able to eat chunky food so when we made this for him, he lit up like a Christmas tree! He said, "it tastes like the ocean. I miss this taste". Needless to say, it's now his current favorite and we have made it for him as often as we can. Thank you for sharing this wonderful recipe! We really love it! Plus it's easy ;) cheers
Toledo K. January 30, 2014
I don't see potatoes in the ingredient list. Peeled, quartered, how many? Thanks.
MP February 3, 2014
Sorry! One medium sized potato -- any kind would be fine, but I used Yukon gold. I have revised the recipe accordingly.
Toledo K. February 3, 2014
Thanks! Glad I asked. I probably would have used too many.