Lobster Bisque

This week, I'm sharing my recipe for Lobster Bisque. You'll find countless versions of lobster bisque recipes, and over the last 15 years I feel like I have tried almost 99% of them just trying to perfect this one. The biggest challenge I've faced is finding fresh lobster in our area. I have tried the frozen tails at the supermarket and they work, but the best flavor is using fresh. A key to taking this to the next level is to make your own lobster stock. Use the shells and "left-overs" from the cooked lobster (after you've removed the meat). Chicken stock will work, too, but homemade lobster stock is the best. I make a big batch of stock and freeze it. It's convenient for when I'm busy or can't find fresh lobster. It is a great way to enjoy this soup with frozen lobster and half of the work! I hope you enjoy one of my most treasured recipes. Let's eat!

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I love this ceramic collection from Mora Ceramics,

a family owned ceramics company.

They have some incredible tableware and much more!

This is the link for the soup bowl and plate pictured in my

Lobster Bisque photo.