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Lobster Bisque

Lobster bisque, with its rich flavor and crimson color, is distinctive New England cuisine. Prepared in the French style, lobster bisque was popularized in the United States by chef and TV personality, Julia Child. Versions of the dish date to the 1600s and, along with early European versions, often used the lobster shells to develop a full-flavored broth. At one time in US history, lobster was seen as a low-class food, but since the 1800s lobster has become a high-class ingredient.

Recipe Servings: 6

Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Gluten Free
Dairy Free


  • 3 Tbsp butter
  • ¼ cup fresh mushrooms, chopped
  • 2 Tbsp onion, chopped 
  • 2 Tbsp celery, chopped 
  • 2 Tbsp carrot, chopped 
  • 14 ½ oz chicken broth
  • ⅛ tsp salt
  • ⅛ tsp cayenne pepper
  • 1½ cups half-and-half
  • ½ cup dry white wine
  • ½ lb cooked lump lobster meat


  1. In a large saucepan, melt the butter over medium-low heat, then add the mushrooms, onion, celery, and carrot, and cook, stirring, for about 10 minutes, until the vegetables have become tender.
  2. Stir in the chicken broth, seasoning to taste with salt and cayenne pepper.
  3. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes.
  4. Into the bowl of a mixer or using a blender, pour the vegetable and broth mixture, adding ¼ cup of lobster meat. Process until smooth, then return to the saucepan.
  5. Stir in the half-and-half, white wine, and the remaining lobster meat, and cook over low heat for about 30 minutes, stirring frequently, until the soup has thickened.
  6. Serve hot.

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