Lobster Soup, I enjoy this soup every time

by Ron
Lobster soup recipe

Also available in: Nederlands

Lobster soup is something that makes us really happy here at home. The rich flavor of the lobster and not to forget the tasty lobster meat. It isn’t the cheapest soup to make but oh so tasty. That’s the reason I only make it now and then. Besides, that keeps it special aswell. Normally, I buy four frozen lobsters at the supermarket around Christmas and store them in my freezer for whenever I like to make Lobster soup. Most supermarkets don’t carry them the rest of the year in the Netherlands.

The Bisque is enough for four servings however we like it so much we eat a big bowl each for dinner with freshly baked bread on the side with butter. So only two servings then 😀

Tip for defrosting the prepacked frozen lobster: Put it into cold water for 20 min still in the packaging. Drain the water, refill and leave it in for another 20 minutes. Dry the prepacked lobster and store in the fridge until needed.

Lobster Soup

Preparation 25 minutes, cooking time 120 minutes.


Ingredients 2 – 4 servings:

  • 2 whole lobsters, about 300 – 400 grams each (frozen precooked)
  • 1 onion
  • 1 small winter carrot
  • 1 bunch of spring onion
  • 3 stalks of celery
  • fish stock (about 750 ml)
  • 150 ml dry white wine
  • 300 ml of water
  • double concentrated tomato paste (70 grams)
  • 175 ml cooking cream
  • 1½ teaspoon of paprika powder (3 grams)
  • 2 laurel leaves
  • 2 tablespoons unsalted butter
  • cognac
  • salt
  • black pepper

lobster soup

Instructions Lobster Soup:

Defrost the Lobster and clean it. Put the tip of your knife in the middle of the lobster just behind the head, press the knife down in one move towards the tail and cut through the lobster. The scales of the claws can be broken with a nutcracker. Cut the head in half. Store the meat in the fridge. If the scales are really big, just break them into some smaller pieces.

lobster soup

Cut the onion, celery, and carrot into chunks. Melt two spoons of butter in a pan. Insert the lobster scales and heads and fry them for a few minutes. Stir occasionally. Add the tomato paste, fry for one more minute. Sprinkle the paprika powder over the scales. Add 150ml white wine and 1 shot glass of cognac. Followed by 300ml water and the fish stock. Stir it all in.

Add the carrot. Celery, onion, 2 – 3 leaves of laurel and a few turns of freshly ground black pepper and salt.

Bring to a boil and let it simmer for 90 minutes with the lid closed.

Pour the soup into a clean pan through a fine sieve. Everything in the sieve you can throw away. The soup should be reduced some by now. Reduce the soup further without the lid on it until you have around 750ml left. Add 150ml cooking cream. Taste the soup. If you prefer a stronger lobster flavor reduce it some more. Add black pepper, salt and cognac to taste.

lobster soup

Cut the lobster meat into smaller parts, cut the spring onion and divide the meat and onion over the bowls. Pour in the soup and enjoy!

Serve with freshly baked bread and butter.

Enjoy your meal.




Do you like soup? Also try these soups:


Ever eaten Lobster Soup? Let me know in the comments if you like it and/or share this recipe with family or friends.


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