Maritime-Inspired Lobster Bisque
Lobster bisque may be French in origin, but it feels right at home in Canada, where lobster suppers are a hallmark of Maritime culture. Once humble fisherman’s food, lobster has become the centrepiece of East Coast feasts and celebrations. Silky, rich, and deeply flavourful, bisque captures that spirit — simmered from shells, enriched with cream, and perfect for turning a cold winter night into something festive.
Prep Time: 20 minutes
Total Time: 1 hour
Serves: 4–6
Ingredients
2 whole lobsters (about 1.5–2 lbs each), cooked — meat removed, shells reserved
2 tbsp olive oil
2 tbsp butter
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 tbsp tomato paste
½ cup brandy or cognac
1 cup dry white wine
4 cups fish or chicken stock
2 sprigs fresh thyme
1 bay leaf
1 cup heavy cream
Salt & freshly ground black pepper, to taste
Chives or fresh tarragon, finely chopped (for garnish)
Method
Prepare shells: In a large pot, heat olive oil and butter over medium heat. Add lobster shells and sauté 5–6 minutes until lightly browned and fragrant.
Add aromatics: Stir in onion, carrots, celery, and garlic. Cook until softened, about 6–8 minutes.
Tomato & deglaze: Add tomato paste and cook 2 minutes. Pour in brandy and carefully ignite (optional) or simmer until mostly evaporated. Add white wine and reduce by half.
Simmer stock: Add stock, thyme, and bay leaf. Bring to a boil, then lower heat and simmer for 30 minutes.
Strain: Remove from heat and strain through a fine sieve, pressing solids to extract all liquid. Return the broth to the pot.
Finish: Stir in cream and season with salt and pepper. Gently fold in lobster meat and warm through.
Serve: Ladle into bowls, garnish with chives or tarragon, and serve hot with crusty bread.
Variations
East Coast Classic – Use Nova Scotia lobster and finish with a splash of local brandy or whisky.
West Coast Twist – Swap lobster for Dungeness crab or spot prawns for a regional bisque.
Lobster Traps, Newfoundland